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Vegan feta stuffed zucchini arrabbiata ravioli

Vegan feta stuffed zucchini arrabbiata ravioli

Vegan feta stuffed zucchini arrabbiata ravioli is an easy weeknight meal that you can whip up in no time, super fresh, light with an added zing that you just might need. This vegan feta is so easy to make and can be baked or kept as a spread for bagels or as a filling to stuff vegetables. The spicy arrabbiata sauce goes so well with the thinly sliced zucchini and crumbly vegan feta texture.

Vegan feta stuffed zucchini arrabbiata ravioli is an easy weeknight meal that you can whip up in no time, super fresh, light with an added zing that you just might need. This vegan feta is so easy to make and can be baked or kept as a spread for bagels or as a filling to stuff vegetables. The spicy arrabbiata sauce goes so well with the thinly sliced zucchini and crumbly vegan feta texture.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Vegan feta stuffed zucchini arrabbiata ravioli

Vegan feta stuffed zucchini arrabbiata ravioli

Ingredients 

  • Two medium zucchinis
  • 400ml jar arrabbiata sauce
  • Two medium plump tomatoes sliced and quartered

Tofu feta

  • 200g firm block of tofu
  • 1 tbsp apple cider vinegar
  • 2 tbsp melted coconut oil
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp garlic flakes
  • hot water
  • Salt and pepper to taste

Extra’s

  • Olive oil
  • fresh basil leaves
  • Salt and pepper to taste
  • 2 tsp dried oregano

Method

  1. Preheat oven to 175 degrees Celcius. 
  2. Wash and start pealing the zucchini with a potato peeler into thin slivers or slice thinly with a knife. 
  3. For the tofu feta filling, place the diced tofu, nutritional yeast, lemon juice, apple cider vinegar, melted coconut oil, garlic flakes, salt and pepper in a high-speed blender. 
  4. Add some hot water to thin the tofu feta out until you have a crumbly yet smooth texture. 
  5. Slice the tomatoes, place in the tray that you’re going to bake the ravioli in and drizzle with olive oil, garlic flakes, oregano, salt, and pepper, bake for 15-20 minutes until jammy. 
  6. How to stuff the ravioli is by placing 4-6 layers of the thin zucchini slices over each other, scoop 1 tbsp of the tofu feta in the middle, add fresh basil leave, or dried basil and fold the layers over like an envelope. 
  7. Save the rest of the tofu or cashew feta (see in notes) in a jar in the fridge for up to one week.
  8. Once the tomatoes are done cooking, remove from the oven, pour in the store-bought or homemade arrabbiata sauce, and place the zucchini ravioli in the arrabbiata tomato sauce. 
  9. Drizzle with olive oil, salt and pepper, and extra oregano. 
  10. Place in the oven to bake for 20 minutes until golden on top, once done baking, remove to cool slightly before serving with fresh basil leaves. 
  11. Serve this dish with cooked rice, extra vegetables, or a salad.

Notes

What do with the leftover feta?

  • Make baked feta: Scoop the mixture in a square tin to bake in the oven for 10-15 minutes at 180 degrees Celcius until brown on top and remove to cool. Place in the fridge to use for salads etc. 
  • The tofu can be replaced with soaked cashews to make the cheese, soak 1 1/2 cups of cashews in water for three hours before blending all of the feta ingredients together and following the recipe as follows.

Hope, you love this super easy and refreshing recipe, it looks impressive and tastes amazing!

M*

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