Tofu Ravioli with Chunky Vegetable Marinara

Description

SoyBoy Tofu Ravioli shines in this easy vegan recipe packed with fresh vegetables. It's a great meatless, dairy-free Italian entree for the vegans and vegetarians in your life!

Servings: 4-6

Instructions

  1. Add a splash of olive oil to a large, heavy bottomed pot on medium to medium-high heat and sauté the chopped onion and pepper to soften a bit. After a couple of minutes, add the zucchini and eggplant, adding more olive oil as you need to as the eggplant absorbs it.
  2. Stir that regularly and once the eggplant and zucchini have softened up quite a bit, add the minced garlic and a sprinkling of dried basil and dried oregano and an optional pinch of dried red pepper flakes.
  3. Then add the two cans of crushed tomatoes, rinse each can with 1⁄4 - 1/3 cup of water, add the water to the pot and bring it up to a gentle simmer. (This recipe makes more sauce than needed for two packages of ravioli so you’ll have leftover sauce for another meal. Freeze it if you like.)
  4. After the sauce simmers along for 10-15 minutes, add the tofu ravioli to a large pot of boiling water and cook according to directions.
  5. Carefully drain the ravioli and serve with the chunky vegetable marinara over the top.

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Garden Herb Ravioli with Corn, Zucchini and Tomatoes

Description

This easy vegan entree recipe dresses up SoyBoy's Garden Herb Tofu-filled Ravioli with a light vegetable broth and lots of fresh, sauteed veggies.Hint: Cut the kernels of corn off the cob in a large mixing bowl to help keep the kernels from flying all over your work space.

Servings: 4-6

Instructions

  1. After using a knife to remove the kernels of corn from the ears of corn, snap the cobs in half, add them to a deep pot with 3 cups of vegetable broth, and bring to a simmer to give the vegetable broth a nice corn depth of flavor.
  2. Bring a large pot of water to a boil for the ravioli and, while that’s happening, do the rest of the knife work.
  3. Once done, add a good splash of olive oil to a large, heavy bottomed pan on medium to medium high heat and sauté the onion. Once the onion has softened a bit, add the zucchini and cook that along until just about tender crisp. Then add the garlic and corn, cook for a few minutes and turn the heat off.
  4. Keep the ravioli frozen until cooking and, once the water comes to a boil, add the two 10-ounce packages of garden herb ravioli and cook according to directions on the package.
  5. Once the ravioli is close to being done, drain the corn and vegetable into the sautéed vegetable mix and heat a bit. Then gently drain the ravioli through a colander in the sink, divide them into large shallow bowls and ladle the vegetables and broth over the top, finishing with sliced tomatoes as desired.

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