Ravioli stuffed with vegan cream in bologna sauce.


a package of ravioli

2 carrots

half a red onion

half a courgette

soybean crumbs

half a soup cube

2 to 3 tablespoons tomato puree

salt and pepper

spoon of yeast flakes

To sprinkle: Parmesan parmesan with Italian herbs


The ravioli are cooked for a good 12 to 15 minutes, so let them cook in cold salted water first.

In a small bowl, place the soybean meal (quantity as desired), grind the soup cube on it, salt, pepper and pour hot water over it. Leave for about 5 minutes.

In a frying pan, fry the carrot in oil to make it a little softer, add the sliced ​​onion and zucchini. Stir and fry over medium heat for another 2 minutes. Then add the soaked crumbs, stir and leave on medium heat for another 5 minutes. Towards the end, add the tomato puree, a little water and a spoonful of yeast flakes, salt and pepper to taste.

Drain the already cooked ravioli, place on a plate and pour over the bolognese sauce. Sprinkle with excellent Parma sprinkle, which also consists of cashew nuts.

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