Vegan Bodybuilding & Fitness

College threw this idea out a while back nd I still cannot cook any.

I have the idea in my head, but i just cannot turn it into an actual yummy dish.

i am thinking vegan ravioli stuffed with some butternut squash in a creamy vegan sauce.

but I haventa clue how to make vegan pasta dough, adn I cannot find any premade vegan ravioli.

I miss ravioli a lot. SO I would be absolutely elated if somebody knows of a vegan ravioli recipe that could be posted for us all to enjoy!

pretty please.

http://vegweb.com/recipes/pasta/7853.shtml

this looks good

and i found this one
maybe you can replace the ricotta with vegan cream cheese.

Squash Ravioli
Ingredients:
1 small butternut squash
1/4 cup fat free broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese (vegan alternative????)
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 tablespoons cornstarch, mixed with equal parts cold water

Directions:
Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and place cut sides down in a baking sheet sprayed with nonstick spray. Add 1/2 inch of water and bake uncovered for 30 to 40 minutes or until tender. Squash can also be quartered and cooked in a microwave oven until tender.

Heat a large nonstick skillet until hot. Pour chicken broth in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with the onions. Add ricotta cheese, basil, salt and pepper and mash to a coarse paste.

Place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter or knife if desired.

Carefully place filled ravioli in a large pot of boiling water, one at a time and stir gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Top your favorite pasta sauce, Parmesan cheese, etc.

Makes 6 Servings - Serving Size: 4 ravioli

Nutrition information per serving:
Calories: 373
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 12mg
Sodium: 440mg
Carbohydrate: 78g
Protein: 12g
Fiber: 6g
Exchanges: 4-1/2 Starch/Bread, 1/2 Lean Meat, 1/2 Vegetable, 1/2 Fat

Hi ASH, thanks!!!

But how do I veganize the recipe? I could use vegetable stock instead of chicken broth, but what about a vegan substitute for ricotta?

PLus, I dont like vegan cheeese at all. do you know of any good vegan cheese substitute for this?

also, are the wanton wrappers vegan? Dont they have egg in them?

Use tofu and spice it with sea salt, garlic, tumeric, maybe a little bit of nutritional yeast and whatever else you think may work.

That's what I did for the spinach pies that I made and those turned out excellent.

Chris that sounds really good. I think I may try to make that to eat even if its not in ravioli.

Yeah it is really good.

If you mix in some spinach and put it in some phillo dough it makes a super easy spinach pie with is delicious.

Ricotta Replacement

Half of one batch of cheeze sauce (below)
One tub of tofu

Drain tofu & mash with potato masher. Add cheeze sauce, mix well. Add Italian seasonings to taste. Use with lasagna, stuffed shells, etc.

For lasagna (cuz I have a HUGE pan!) I use the entire cheeze sauce & 2 tubs of tofu.

Cheeze Sauce

7 oz. jar roasted red pepper, drained
3/4 cup water
2/3 cup nutritinal yeast flakes
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 tablespoon soy sauce
1 1/2 tablespoon tahini

Put all ingredients in a blender & blend well. Can be used as dip or spread. Lessen the amount of water for a delish 'grilled cheeze' sandwich spread. Instead of water, add 3/4 cup salsa for dip.

This also freezes well.

We love this stuff!

I need to get some ingredients then im goin to do some cooking this weekend.