All you need to make this is a block of soft tofu and a package of wonton wrappers. Drain the liquid off the tofu and wrap in a few layers of paper toweling. Press to get some of the moisture out. Now mash in a bowl until it's the texture of riccotta cheese. Add a generous spoonful of garlic powder, then basil, and salt and pepper to taste. Throw in a spoon of nutritional yeast while you're at it. Now take a wonton wrapper (if one side is particularly floury, face that side in so the flour will make a "glue" to hold the seal better) and spread half of it with a generous spoonful of the tofu, leaving a quarter inch margin. Moisten the edge with water (and yer finger!) and fold in half and seal by pinching all the way round. I like to then take two of the corners and bring them together so the ravioli looks like a bishops hat. Or you can make giant raviolis by using two wonton wrappers and sandwiching the filling between them. Do this on a cookie pan while vegging in front of the T.V. Make a whole bunch. Now, if you're going to cook them immedietly, freeze them for about ten minutes to set the dough so it's tender and not soggy. Otherwise, lay them out in a single layer (on the cookie tray you made them on!) pop em' into the freezer, and when they're frozen, put them into a ziplock freezer bag. This way they won't stick. Just dump in salted boiling water for a few minutes (8 or 9) until they float and pour some sauce on them! Play with different sauce/filling combo's. Who says eating vegan has to be expensive or boring?
Oooh, yummy! Thank you. My husband LOOOVES ravioli & just might like this! I have a really stupid question... where do I find wonton wrappers? The freezer section with the fillo, the international section with the Chinese stuff? Or do I need to find an Asian grocer? love, mom
It should be in a refridgerated case. I get mine at a Thai grocery store. I bet you could find it in a larger grocery store, if they carry lot's of health and international stuff.
I recently found vegan won ton wrappers after *three* years w/o them. They just were not available (that I knew of) in my area. Even the goyza ones and I checked several markets. The reason was eggs or egg whites. Well I recently moved and found a large Asian market and they had them- for cheap, like $1.75 a pack. This recipe sounds great and very similar to a recipe in my Vegetarian Times cookbook.You don't have to use marinara either. You can use pesto, and I bet even a good margarine and garlic or margarine and onion sauce would be great. (Butter and onions is a sauce for another style of dumpling- pierogis. I am part Ukranian and this recipe reminded me of the sauce for the pierogis. You can use Earth Balance, it tastes great and melts wonderfully). Another note- you could boil these until almost done then pan-fry or pan saute and just top with green onion. They'd be crispy on the outside. mm I am so hungry....
I liked the recipe. I used wonton wrappers and did a variation of this filling. Honey wasn't too thrilled about the texture of the wonton wraper but I loved it. I made a really good sauce from stewed tomatoes, olive oil, mushrooms, garlic, white wine, artichoke.
