Recipe: Vegan Baked Ravioli
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!Earlier this month, I had a visitor to my kitchen, Alysse from the blog People With Panache. She came over to interview me for her blog, and I, in turn, made some food in honor of her visit.
I wanted to make something casserole-y, something very Midwestern that you would take to a potluck among friends. What I decided to make is vegan baked ravioli, and it was delicious! Here’s how you can make it at home:
Ingredients
- 1 tsp olive oil
- ½ medium purple or yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper
- 1 tsp oregano
- 18 oz crushed tomatoes
- 18 oz whole tomatoes
- 1 lb frozen vegan ravioli – Rising Moon is my favorite kind
- 1 ½ cup shredded daiya mozzarella cheese
- Vegan parmesan
Directions
Preheat the oven to 425 degrees. Cook the garlic and onion in a saucepan for 5 minutes with the olive oil, salt, and pepper. Add the oregano afterwards and the tomatoes and bring to a boil. Reduce heat and simmer for 20-25 minutes. While it simmers, break the whole tomatoes with a spoon.
At the same time, cook the ravioli as directed and drain.
When the sauce is ready, remove from heat and add cooked ravioli to the pot. Toss together and pour into a casserole dish.
Top the casserole with shredded vegan mozzarella and bake for 20-25 minutes. Serve in bowls and sprinkle with vegan parmesan.
It’s that easy, folks! Don’t forget to visit People With Panache, not just for my interview, but for other great interviews with great ladies.
