25 wonton wrappers FILLING:
2 cups chopped portobello mushrooms
1 onion, chopped
3 tablespoon buttery spread SAUCE:
2 cups soymilk
3 tablespoon buttery spread
1/4 cup flour
2 tablespoon nutritional yeast
3 sundried tomatoes, chopped
1 teaspoon smoked paprika
1/2 cup vegan cream cheese GARNISH:
3 chives, chopped
1/2 cup fresh tomato, chopped
1) Melt buttery spread in a skillet and saute the onion for approximately five minutes or until transparent. Add mushrooms and stir-fry over high heat for about five minutes so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool.
2) Place mixture inside the wonton wrappers (according to directions, about 1/2 teaspoon and fold- sealing with warm water) and cook 5 ravioli at a time in boiling water for 2 minutes. Once cooked, set on a plate to dry. Continue cooking the rest.
3) Heat buttery spread in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in soymilk and nutritional yeast and cook for about another 2 minutes until thickened. At this point, add vegan cream cheese, sundried tomatoes and paprika. Mix on low heat until cream cheese is incorporated.
4) Place 5 ravioli on a plate and spoon a few tablespoons of sauce over them. Sprinkle with chopped tomato and green onion. Bon appetit!
Source of recipe: This recipe is inspired from Olive Garden's Ravioli di Portobello