Vegan mushroom spinach raviolis with a kabocha garlic sauce One of my favorite t…
Vegan mushroom spinach raviolis with a kabocha garlic sauce? One of my favorite things ever. Tag a friend and make some homemade raviolis or tortellini this holiday season…. THEYRE SO WORTH IT!
You only need a few simple ingredients! Let me know In the comments if you have any questions ❤️ Homemade ravioli dough
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3 cups flour, sifted
4 vegan “eggs” (@bobsredmill Egg replacer)
1 1/2 tsp avocado oil (or olive oil)
1 tsp salt
3/4 cup water (divided)
* Method is on Fuelednaturally.net and currently linked in bio, included are step by step photos that are very helpful *
Vegan ricotta
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8 ounces mushrooms, chopped small
1 (14 ounce) package of firm tofu
1 cup raw almonds
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp pepper
3 cups chopped spinach
1/2 cup unsweetened almond milk
* Method is on Fuelednaturally.net and currently linked in bio, included are step by step photos that are very helpful *
Kabocha sauce
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1 small kabocha sauce (about 1 1/2 cups chopped)
3/4 cup filtered water
3 cloves garlic, minced
1 yellow onion
3 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper
Method:
1. Cut kabocha squash in half and scoop out seeds. Chop into chunks (you can leave skin on! It’s totally edible and softens up in oven). Bake in oven at 400 degrees F for 35 minutes. *you can also steam kabocha squash instead of bake*
2. In a pan heat 1 tsp in coconut oil. Chop onion and mince garlic. Combine in a pan over medium heat and sauté for 5 minutes or until slightly golden.
3. Once kabocha squash is cooked, combine in high speed blender with cooked garlic and onion & all the other sauce ingredients and blend for 1 minute or until smooth! •
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