My girls love raviolis - it is one of their favorite things to eat. They often ask for me to make them for dinner. I haven't had any luck finding any vegan versions at the grocery store so I have had to get a little creative. I don't want my girls to feel like being vegan you are missing out on anything, so I try to accommodate them when I can. So I have come up with a delicious alternative to the traditional ravioli, and I do have to say...they are awesome. I can't wait to make this recipe again! They are actually pretty fast and easy to make because I used gyoza (wonton) dough from the store. You could always make your own dough if you wanted to take the time. I just don't have a lot of time to spare with two teenagers in the house. I make the filling with garbanzo beans, although I think most people would typically use tofu. I personally try to stay away from soy when I can and I think the garbanzos are great in this recipe! This recipe will probably only serve 2-4 people. For my family I would definitely double it, because they eat them like they are going out of style!
Raviolis
1 15.5 oz can garbanzo beans, drained and rinsed (1 ½ cups)
1 Tbsp lemon juice
1 Tbsp nutritional yeast
1 ½ Tbsp Vegenaise
1 tsp Italian seasoning
1 tsp parsley
1 tsp minced garlic
1 tsp barley miso
Salt and pepper to taste
Gyoza wrappers (24)
Combine all the ingredients except for the gyoza
wrappers in a food processor. Mix until
creamy, it doesn’t need to be completely smooth – some texture is good.
Put a slightly rounded ½ Tbsp of mixture on the center of a gyoza wrapper. Moisten the edges lightly with water and fold over. Press the edges together to seal.
Put a slightly rounded ½ Tbsp of mixture on the center of a gyoza wrapper. Moisten the edges lightly with water and fold over. Press the edges together to seal.
Drop the raviolis in boiling water for about 3-5
minutes. Drain water and serve with your
favorite sauce.
