I’m going to cut right to the chase here to avoid fumbling over words.
1. There is a butternut “cheese” sauce involved. And a delicious mushroom gravy. Both are vegan.
2. There are wonton wrappers involved (which may not necessarily vegan). For those of you that have had this experience, you know how wonderful they can be. For those of you who haven’t, this post may blow your mind.
3. While these recipes are flexible with specific ingredients, they are not the quickest and take some time to throw together.
4. I’m going to share recipes for ravioli filling and pasta sauce. You can choose which you want to be the stuffing and which to be the coating.
5. If you cannot find vegan wonton wrappers or would rather just use regular pasta, feel free. I highly suggest mixing the two sauces together, it is super creamy and makes a thick, filling, casserole-styled dish.
But first things first, we got snow. Lots of snow. As classes begin all too shortly, it has been the best final hurrah. I woke Friday to a winter wonderland (and day off from work) and it’s already melting faster than I can believe. Which is great. Week-old, brown, icy snow is the worst. You can’t run, you can’t hike, everything looks miserable. But a few days of white fluff, a day of roaring melted snow rapids in your driveway and then a brand new sunny day? Perfect. And I had plenty of things to cross off my kitchen to-do list, so you all can benefit as well (The bean soup and single-serve cookie were a little off. Still tasty, but a few tries away from worthy publication.)
Now, business time.
Cheesy Butternut Cream Sauce (inspired by Angela Liddon‘s “cheeze” sauces)
- 1/4 cup whole cashew
- 1/4 cup almond milk
- 15 baby carrots (I HIGHLY suggest roasting b-nut squash and using it here, but I didn’t have any on hand and the carrots worked well)
- 1/4 cup butternut squash soup (again, what I had on hand, almond work may sub if you’re using actual squash)
- 2 tsp nutritional yeast
- dash of garlic salt
- dollop of honey mustard
- optional: spinach
- Bring water to a boil, and toss the carrots in. Cook until soft, 10-15 min on med. heat
- Blend the cashew into a fine flour. My magic bullet knock off was the perfect tool.
- Mix nutritional yeast, almond milk, garlic salt, and honey mustard together and set aside until the carrots are ready.
- When the carrots are soft (or squash is roasted), puree in blender and add to the cashew mix, put on low heat and add in spinach if you choose
Vegan Mushroom Gravy
- 1 small onion, finely diced
- 2-3 cloves of garlic, depending on your taste, minced
- 3/4 package of sliced mushrooms, or 3 baby bellas
- 1/2 cup vegetable broth
- 1/2 cup flour
- olive oil
- optional: spinach
- On low heat, swirl some olive oil in a pan and add the garlic and onions. If they seem too dry you can add some extra veg. broth
- Add the mushrooms and wait for your kitchen to smell heavenly
- Mix the flour and veg broth, add when mushrooms look pretty well cooked.
- I added spinach here too, because I’m a spinach nut. That’s totally up to you though.
Now, for the fun part.
The directions may be included in the wonton package but here is my advice. Oh, and I’d go with the bigger package. These guys are too fun to think the small pack is enough.
- Bring a pot of water to a boil.
- Lay out noodle, scoop maybe a teaspoon or two of chosen filling in center.
- WET THE EDGES. This part is super important, it keeps them from cracking.
- Add another on top, and fold over so they stay sealed*
- Reduce heat and drop past in the pot and wait for it to float up a bit. If it’s not really obvious, they normally take 2-5 minutes.
- When soft, fish out of the water and lay to dry on a towel. They’ll be too floppy immediately.
- After they seem to hold their shape, toss into a bowl and cover with chosen pasta sauce!
Voila! I made both inverted versions with the two sauces. I can’t easily decide which I like better but I think the one with the mushroom gravy as sauce. If you think your sauce is too thick for adequate pasta coverage, add a bit more veg broth, or almond milk to the cheese version. When I made this earlier in the week I combined the two and put it over some store-bought shells and it was lovely comfort food and much less time consuming. Hope you love these guys as much as I did!