Vegan Ravioli with Pink Beans

Today, we’re going to learn to make authentic vegan ravioli from scratch, starting with growing our own artisanal wheat. Just kidding, of course! There are quite a number of yummy delicacies that I love, but that fall into the “life is too short” department when it comes to from-scratch cooking. One of them is vegan ravioli (followed closely by sushi).

Which is why when the mood strikes, we get a package of these dumpling-like cuties from the frozen foods section of our natural foods store. Then we’re well on the way to a hearty meal that only needs a salad to complete it. A can of pink beans gets us close to the finish line, then all that’s needed is a good sauce and a sprinkling of fresh basil and nooch (aka nutritional yeast) or vegan Parmesan. Let’s get started!

Serves: 2 to 3 (depending on the size of the package of ravioli)
Time to table: 15 minutes

What you need

  • 8- to 12-ounce package vegan ravioli (see lots of brands here!)
  • 15-ounce can pink beans, drained and rinsed
  • 1 cup marinara sauce, your favorite variety
  • Fresh basil to taste
  • Nutritional yeast or vegan Parmesan (purchased or our incredibly easy homemade Vegan Parmesan)

1  Cook the ravioli according to package directions.

2  Meanwhile, in a skillet or stir-fy pan, gently heat the beans and marinara sauce together until they come to a simmer.

3  When the ravioli are done, drain, then add to the beans and sauce. Stir together gently. Add more sauce if needed.

4  Serve, passing around basil and nooch or vegan Parmesan to top individual portions.

Vegan Ravioli with pink bean

Photos: Evan Atlas

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