A few weeks ago we did our annual «find all the pumpkin drinks in Ohio and consume them with friends» evening. We just started this a few years ago and it’s basically an excuse to indulge on my favorite pumpkin beers while stuffing my face with some vegan goodies. And hosting. Because I love hosting.
So instead of scrounging up a bunch of pumpkinish foods to go with this extravaganza, I decided to make whatever my little heart desired, and by heart I mean stomach.
Fried ravioli. It’s something I’ve had VERY few times since going vegan because who wants to fuss around with all that pasta and breading and making tofu ricotta? I mean right? So I decided to dress up one of our favorite vegan frozen raviolis, and holy moly was it amazing.
We’re talking minimal effort, but a serious reward. These fried raviolis were delicious, prep was super fast and the presentation was pretty sweet if I do say so myself.
AND they were a hit with our nonvegan friends (which is 99% of our friends)!
You can probably use YOUR favorite vegan ravioli, but I’m going to throw out the products we used because they came out stupendously.
Your next football party thanks me.
Vegan Fried Ravioli
(makes around two dozen fried raviolis)
1 12-oz bag of bite-size Tofutti «cheese» ravioli
2 cups of your favorite vegan marinara sauce
2 cups all purpose flour
2 cups vegan bread crumbs
2 cups plain almond milk
1 TBS Ener-G egg replacer
Go Veggie vegan parmesan cheese
Vegetable oil for frying
First off, keep the raviolis frozen. Don’t do anything crazy like thaw them. Grab medium-size bowls or containers and pour the milk in one, the flour in one and the breadcrumbs in another. In the bowl with the milk, use a fork and blend 1 TBS Ener-G egg replacer until fully mixed. In the bowl with the flour, add 2 tsp Italian seasoning and mix it up.
In a large frying or saute pan, heat about 1/2 inch of vegetable on medium heat. While this is heating up, it’s time to start breading our raviolis. Make sure to have a large plate to place them on. I set my assembly line up like this: flour container first, then milk, then breadcrumbs, then plate. So you’re gonna grab a frozen ravioli, dip it in the milk mixture, then the flour mixture, then the milk mixture, then the breadcrumbs mixture. Place on the plate. Repeat 23 more times.
Once your raviolis are breaded and your oil is hot, it’s time to start frying. Grab a plate and place some paper towels on it to help soak up excess oil. Have your parmesan ready to go over there, too. Gently place these bad boys in the oil and cook on each side about two-three minutes or until a golden brown color. (I was able to do 8 at a time in my gigantic pan). Using a spatula or whatevs you want, take them out of the oil and place on paper-towled plate. Sprinkle parmesan on while still hot, add some more Italian seasoning if you want to get really wild and crazy. Repeat until they’re all done.
Let them cool and then serve with your favorite marinara sauce and listen to everyone rave about how they can’t believe it’s vegan!
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