two 10oz. packages of frozen vegan ravioli (I use Soy Boy)
several cups of fresh spinach
one can each of asparagus and artichoke hearts (in water, not oil)
half an onion and several cloves of garlic
4 tablespoons vegan non-hydrogenated margarine
4 tablespoons flour
vegetable stock (I usually get the organic kind, with no MSG in it)
unsweetened soy (or rice/almond/oat) milk
vegan mozzarella and parmesan "cheese" (you could use nutritional yeast in place of
parmesan if you wish)
various herbs and spices - oregano, basil, rosemary, thyme, black pepper, crushed red pepper
olive oil for cooking the vegetables
This was inspired by an episode of "30 minute meals" on the food network. I thought it was a brilliant time-saving idea, so I veganized the recipe. Hope you enjoy! I found it to be delicious!
Assemble your ingredients. Start heating the water for the ravioli while you're preparing the other parts of the meal. you'll need a pot to cook the ravioli in, a saucepan for the sauce, a frying pan for the vegetables, and a medium to large casserole dish.
Chop the onion and garlic and simmer in the frying pan with a couple tablespoons of olive oil. Drain and rinse the canned vegetables in a colander (to rinse off the extra salt from the cans). When the onions turn translucent, add the vegetables to the pan. Canned asparagus is probably already cut, but you may need to cut/pull apart the artichoke hearts. (They're pretty soft, so this is easy.)
Rinse and drain the spinach, and put it into the frying pan with the other vegetables. Put in more than you think you'd possibly want, because spinach cooks down a lot. Simmer the vegetables for a while, let them cook slowly as you assemble the rest of the recipe. The vegetables shouldn't take too long to cook, so watch out to make sure they don't burn.
Once the water gets boiling, put the ravioli in and let it cook. You'll want to undercook the pasta just a little, as it will absorb more water once you put it in the casserole dish with the sauce. It should take about 10-15 minutes to cook, but make sure you don't overcook the ravioli or it will be soggy.
Now would be a good idea to start preheating your oven on broil.
In the saucepan, melt the margarine on medium-low. Once melted, mix in the flour with a whisk or a fork. Cook the paste for a minute or two before adding the rest of the ingredients. this makes the sauce taste less flour-y. Now add the vegetable stock until it reaches your desired consistency. Add some soy milk to make it more creamy. Stir in some vegan parmesan "cheese" or nutritional yeast. (or both!) adding the cheese will thicken the sauce a little, but you can still add more soy milk if it gets too thick. Then add in the herbs and spices.
When the ravioli is just undercooked, drain it in a colander. Take about half of the ravioli and lay it out on the bottom of the casserole dish. The next layer should be half of the vegetables. Spoon an even layer of half the sauce, and then cover it with a layer of the vegan mozzarella "cheese". Repeat the layer order one more time. (Make sure the very top layer is "cheese".)
Place the dish, uncovered, in the oven. Heat it until the "cheese" on top begins to brown and bubble. (this should be about 10 minutes or so.) Let it stand a few minutes before serving. Enjoy!
Tip: Soy Boy makes different kinds of vegan ravioli, like roasted red pepper and garden herb. Use these instead of plain ravioli for an extra flavor kick.