Prep 25 mins
Cook 10 mins
This is a week day dish that tastes like you had the leisure of the weekend. The won-ton wrappers and ready made sauce make this dish go together quickly if your kitchen is organized and you work quickly. I made this dish after being unsatisfied with the texture and flavor of other vegan recipes we tried. Nothing really satisfied the pasta craving like I wanted.
- wonton wrapper
- 1 lb extra firm tofu
- 1⁄2 lb fresh spinach, finely chopped
- 5 ounces mushrooms, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1 bunch chives, chopped finely (or scallions finely chopped OR purple onion finely chopped and sauted to mellow)
- 1⁄2 cup sunflower seeds, milled
- 4 -6 sun-dried tomatoes, reconstituted finely chopped
- 3 -4 baby carrots, finely grated
- 3 tablespoons nutritional yeast flakes or 3 tablespoons vegan parmesan cheese
- 1 teaspoon crushed rosemary
- 2 -3 garlic cloves, crushed
- 1⁄8-1⁄4 fluid ounce lemon juice
- fresh cracked pepper
- sea salt
- Mill sunflower seeds into meal consistency then set aside.
- Drain sundried tomatoes and finely chop
- Blend chopped tofu, lemon juice, sea salt, nutritional yeast until ricotta like consistency. It is best not to use a blender for this or you get tofu paste. Add chopped tomatoes, red peppers, and chives. Blend by hand until well mixed. In a small bowl combine tofu mixture with remaining ingredients and mix until thoroughly combined.
- Place 1 Tbsp of mixture in center of wonton wrapper (or other vegan ravioli dough rolled out). Wet, crimp and seal edges of wrapper SECURELY or the wrapper will open in the pan and contents will spill out. Spray the bottom of a steamer with a bit of oil. Steam a few at a time making sure to not crowd pan or they will stick to each other and be glue-ey. Spritz with oil after cooking and keep warm on a covered dish while the remainder cook. Toss with a bit more olive oil when all are cooked and sprinkle with a little fresh parsley. Serve topped with favorite vegan sauce and vegan parmesan cheese if desired. (NOTE: We have also deep fried these and had them with a vegan cheese sauce out of the "Ultimate Uncheese Cookbook" as well as a plum type sauce and they were good but more like a rangoon than a ravioli).
I couldn't find vegan won ton wrappers, but I found spring roll wrappers, which are vegan. I thought I'd be able to make ravioli. No go. Could not seal the edges so I decided to make rollioli. This worked out better, but DO NOT BOIL. You end up with ravioli soup, and not the kind with nice little pasta pockets in broth. In the end, my tofu-disliking, spinach hating teens both thought that it was pretty good, but a bit crumbly and would have it again. I just have to figure out how to make bite-size pockets. I wonder, would fresh lasagna noodles work?
The recipe sounds yummy - but I haven't found any wonton wrappers that are vegan --- most contain egg whites :( Please post if you have found vegan wontons!