Easy Vegan Ravioli Recipe

Name: Easy Vegan Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
["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)."]

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: wonton wrapper, 1 lb extra firm tofu, 1/2 lb fresh spinach, finely chopped, 5 ounces mushrooms, finely chopped, and more.

Yes, Easy Vegan Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Vegan Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions