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    You are in: Home / Recipes / Easy Vegan Ravioli Recipe
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    Easy Vegan Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    vegan_sylph's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mill sunflower seeds into meal consistency then set aside.
    2. 2
      Drain sundried tomatoes and finely chop
    3. 3
      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.
    4. 4
      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).

    Ratings & Reviews:

    • 45

      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?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2007

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Vegan Ravioli

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.8
     
    Calories from Fat 130
    53%
    Total Fat 14.5 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 113.6 mg
    4%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 7.1 g
    28%
    Sugars 3.7 g
    15%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    chives

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