Easy Vegan Pumpkin Ravioli

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Easy Vegan Pumpkin Ravioli

I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.

So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.

We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.

Easy Vegan Pumpkin Ravioli

Easy Vegan Pumpkin Ravioli


Easy Vegan Pumpkin Ravioli
By

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Ingredients
  • 1 15 oz can of pumpkin puree
  • ½ cup vegan breadcrumbs
  • ¼ cup brown sugar
  • ½ tsp table salt
  • Dash of fresh nutmeg
  • 2 tbsp vegan butter
  • ¾ tsp dried rubbed sage
  • Dash of ground black pepper
  • 1 tbsp all-purpose flour
  • ½ cup vegetable broth
  • 1 tbsp unsweetened soy milk
  • 1 14 oz package of wonton wrappers
  • Fresh herbs, for garnish (optional)
  • Toasted pecans, for garnish (optional)
Instructions
  1. Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.
  2. n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.
  3. Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.
  4. Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.
  5. Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 4 servings

Save Money!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.


More Yummy Squash Recipes

Easy Vegan Pumpkin Ravioli

Easy Vegan Chicken and Kale Risotto

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Easy Vegan Chicken and Kale Risotto

I think risotto may be the ultimate fall comfort food.

This could not be more delicious and it is essentially one pot, super quick (about 30 minutes), and Scout’s honor you only need to stir it twice. Seriously! Did I mention there’s only 2 tbsp of vegan butter? Healthy to boot!

Easy Vegan Chicken and Kale Risotto

As soon as I grab the camera, Oliver goes running around looking for his. Sometimes it’s in the study in the china cabinet, and sometimes it’s on his bookshelf. He’s never sure which at first and to see him slightly panicked, scurrying around, not wanting to miss out on the food photography is so cute. This time he literally couldn’t wait to sample the subject of our shoot. Taking bite after bite he exclaimed, “Yum! This is tasty!” Then proceeded to fill himself up, dropping much of the risotto off the fork accidentally, and ultimately didn’t end up sitting down to eat dinner at the table because he had already eaten. LOL. Such is life with a wee one.

In the photo down below you’ll see he’s wearing his Let It Snow shirt. We actually got snow nearby and should have some at our house in just a couple weeks I reckon! Bring on the skis and sleds. We can’t wait!

Were you wondering how we did keeping our grocery bill under $150 (in Alaska!!) for the month of September? Umm…. we freaking nailed it guys! We used up stuff we had in the kitchen along with buying really cheap eats: store-brand canned beans and frozen fruit and veg that was sale, and bulk lentils and oats, etc. I am ashamed to admit that almost half of that ($60) was literally Silk unsweetened soy milk. #lifewithatoddlertho #theboylovessoymilk #notsponsered #wishweweretho

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Easy Vegan Chicken and Kale Risotto

Easy Vegan Chicken and Kale Risotto


Easy Vegan Chicken and Kale Risotto
By

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Ingredients
  • 2 tbsp vegan butter
  • 1 medium onion, chopped fine
  • 1 medium garlic clove, minced
  • 1 tsp table salt
  • dash of white pepper (black pepper will do)
  • 2 cups Arborio rice, dry
  • 1 cup dry white wine
  • 5 cups very hot vegetable broth
  • 4-6 oz (about half of one 9 oz package) of vegan grilled chicken strips
  • ½ cup shredded vegan mozzarella
  • 1 cup of chopped fresh kale, tightly packed
  • 1 ½ tbsp nutritional yeast
  • 1 tsp lemon juice
  • 2 tbsp chopped fresh parsley leaves
Instructions
  1. In a large dutch oven, heat the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic, salt, and pepper; saute an additional minute. Add the rice and cook about 3 minutes; stirring frequently, until the grains are translucent around their edges.
  2. Stir in the wine and keep stirring until it’s all evaporated, about 2 minutes. Stir in the vegetable broth; reduce to a simmer, cover and allow to cook for 15-20 minutes, stirring twice during cooking until the rice is al dente and most of the liquid is gone.
  3. While the rice cooks, cook the vegan chicken according to package. Chop into bite size pieces on the bais when cool enough and set aside.
  4. When the rice is done, stir in the cheese and once melted stir in the remaining ingredients including the vegan chicken. Add enough hot water or broth to get the desired consistency of the risotto before serving; salt and pepper to taste and serve hot.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4-6 servings

Save Money!

I buy my arborito rice here, at less than half price. It’s only $0.16 per oz versus $0.34 per oz at our local grocery store!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!


I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!!

It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.


More Recipes You Might Like

Easy Vegan Chicken and Kale Risotto
Easy Vegan Chicken and Kale Risotto

Garden Pesto Pasta

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal. Inspired by Food52.

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

I am all about one pot meals, you guys. Anything to make dinner easier while working a full-time job and parenting at two and half year old. We could all use more recipes that are easy, quick, and tasty. Technically I did use a food processor to make the pesto but the potatoes, green beans, and pasta all boil in the same pot!

The best part of this meal though? Much of it was grown from the garden! Free food!! The basil and chickweed came from my garden, and the green beans from my stepmom’s. I tried to use my own potatoes I grew but I dug a few up and they weren’t quite ready yet. I’m growing Magic Molly potatoes which are purple inside and out! They have a rich and nutty flavor that I just can’t get enough of. My grandpa used to grown them and when I found them at our local nursery I had to get some. Fun fact: As a child I used to sneak away and dig up my grandpa’s “treasures” well before they were ready because I just couldn’t contain my excitement. It appears as if I have not outgrown this. There is just something so exciting about digging up potatoes! Is it just me?

Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.

Garden Pesto Pasta


Garden Pesto Pasta
By

If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.


Ingredients
  • 1 large red or Yukon Gold potato, peeled and quartered and cut into ¼ inch thick slices
  • ¼ lb fresh green beans, chopped into 1 inch pieces
  • 8 oz dry thin spaghetti (if using regular spaghetti increase cooking time)
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh chickweed, removing any thick stems and cleaning thoroughly (or basil, spinach, arugula, or other greens)
  • 2 whole garlic cloves, peeled and smashed
  • Heaping ¼ cup pine nuts (or walnuts)
  • 1 tbsp miso paste
  • ¾ tsp table salt
  • ⅓ cup vegan shredded mozzarella cheese
  • ⅓ cup extra-virgin olive oil
  • Garnish of vegan parmesan (optional)
Instructions

  1. Place the sliced potatoes in a large pot of cold water. Bring to a boil then salt; continue to boil for 5 minutes then add the pasta and green beans. Boil for an additional 5-8 minutes until all the vegetables and pasta are cooked. Drain and return to pot.
  2. While the pasta cooks: to a food processor add the basil, greens, garlic, pine nuts, miso, salt, and cheese. Pulse until coarse and grainy. With the processor running drizzle in the olive oil and process until mixed thoroughly.
  3. Stir the pesto into the cooked pasta and veggies. Serve hot and topped with vegan parmesan!

Prep time:
Cook time:
Total time:
Yield: 3-4 servings
Garden Pesto Pasta - Produce On Parade - If your garden is overflowing with basil, green beans, and potatoes this is the perfect recipe. Do you have chickweed growing (unintentionally) in your garden? Don’t throw it in the compost! It makes the most delicious, earthy pesto. This pasta whips up in the time it takes to boil the potatoes, so it’s a terrific weeknight meal.