a hearty vegan dinner
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I love ravioli, but the only vegan flavour at the grocery store is pumpkin. Nasty. Here's a recipe that really tastes alot like it's beefy cousin, though it does take some time to prepare.
The most important ingredient is the immitation ground round. Yves makes a readily available product that tastes just like the real thing!
Yields about 50 raviolis
4 cups flour
1 cup warm water
1/2 cup canola oil
1 pkg imitation ground beef (I like to use Yves brand myself)
2-3 cloves garlic
1/4 cup fresh chopped parsley
1 chopped onion
Next place the plastic mold on top and gently press down to leave little divots like this
Next, fill them pockets! Then all you do is place another layer on top and gently roll a rolling pin on top until the edges cut out the raviolis. In no time, you have 12 uniform raviolis ready to cook! I love it.
If you don't have a press, you can do it the old fashioned way. Roll out a layer of dough, evenly spread the filling on top, place another layer of dough on top. Using the back of a large knife, gently press down and cut squares to desired size. The edges should seal on their own and any that don't can be pinched shut with your fingers.