Easy Vegan Pumpkin Ravioli

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.

So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.

We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.

Easy Vegan Pumpkin Ravioli

By Katie Henry - Produce On Parade

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Ingredients

• 1 15 oz can of pumpkin puree
• ½ cup vegan breadcrumbs
• ¼ cup brown sugar
• ½ tsp table salt
• Dash of fresh nutmeg
• 2 tbsp vegan butter
• ¾ tsp dried rubbed sage
• Dash of ground black pepper
• 1 tbsp all-purpose flour
• ½ cup vegetable broth
• 1 tbsp unsweetened soy milk
• 1 14 oz package of wonton wrappers
• Fresh herbs, for garnish (optional)
• Toasted pecans, for garnish (optional)

Instructions

1. Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.
2. n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.
3. Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.
4. Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.
5. Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 4 servings

Save Money!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

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More Yummy Squash Recipes

Smoked Gouda and Butternut Pasta

Delicata Squash and Chard Penne Pasta

Pumpkin Curry Stew with Chickpeas and Spinach

Smoky Paprika Pumpkin Soup

Vegan Spinach Fettuccine Alfredo

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Todd and I have been on a super frugal grocery budget challenge this month. Like… under $150! I had no idea how it would go but we are 19 days into a total of 30 so far for September and we are looking good. We’ve spent $95 out of the $150 I budgeted for us.

I see two potential obstacles to our challenge however. The first is that we of course live in Alaska where food is priced a lot higher than most other places in the states. We are almost on par with Hawaii (though they get all that wonderful fresh fruit which is not the case up here). If you’ve ever bought groceries there; you may have had sticker shock! The second is that Oliver drinks his weight in soy milk. And we can’t buy off-brand soy milks because they all have sugar added. Silk is the only brand I have found that offers an unsweetened version and it comes at a premium for the brand-name. We are trying to get him to drink less milk and eat more. It’s going… so so.

I think the problem is that he has inherited my gene for being constantly thirsty and Todd’s gene for not caring about food whatsoever and also somehow being a picky eater. The middle bit of that ven diagram of those two proclivities is, yep, milk. So, our soy milk budget is kind of eating up the vast majority of our grocery budget. Alas, I’ve been finding ways to make it work.

This is a somewhat wallet-friendly vegan dish. Cashews are pricey but we still try to get a variety of nuts in our diet and I use less than 1/2 cup in this recipe; that’s less than one serving of nuts per serving of this meal. Everything else is dirt cheap. We buy whole-grain pasta which normally costs slightly more than regular white pasta but we get the store brand so it ends up being about the same: $1.20 per box. If you so choose you can use olive oil (or no fat at all) to replace the butter, and bottled lemon juice is always less expensive than fresh lemons. There are lots of ways to save and we are challenging ourselves to rediscover them all!

What are your frugal food tips? Would you like to see more budget friendly recipes and be updated on how we do with our $150 per month grocery budget? What are your favorite cheap meals?

Let me know in the comments! I’d love to hear from you.

Vegan Spinach Fettuccine Alfredo

By Katie Henry - Produce On Parade

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty! Adapted from The Vegan 8.

Ingredients

• 8 oz dry fettuccine
• ½ tbsp vegan butter
• ½ large white onion, diced
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 ½ cups vegetable broth, divided
• Scant ½ cup raw cashews
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• Dash of ground white pepper (black pepper will do)
• Dash of freshly ground nutmeg
• 1 cup frozen chopped spinach, thawed and drained

Instructions

1. Bring a large pot of salted water to boil for the pasta. Cook according to package until al dente. Reserve ½ cup of the cooking water; drain pasta and return it to the pot; set aside.
2. Meanwhile, in a large skillet, melt the butter over medium-high heat and stir in the onion. Add 1 cup of the broth and bring to a boil over high heat. Stir in the garlic and onion powder. Reduce over medium-high to high heat until all the broth has dissipated, about 10 minutes; stirring occasionally.
3. To a blender add the remaining ¼ cup broth through the nutmeg. Add the onion mixture when done cooking and blend on high for about 1-2 minutes until very smooth and creamy.
4. Pour the sauce over the pasta, add the spinach and pasta water and stir until well combined. It will look like a lot of sauce, but let the pasta rest for a couple minutes; this will allow the noodles to soak up the sauce. Serve hot.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 3 servings

Save Money!

I’ve been using this vegetable broth and I really like it. I get it here. It’s way more economical than buying fresh broth and it also has less impact on the environment.

I pay $0.57 per one cup of broth that I usually buy from our local grocery store, Fred Meyer but one cup of this broth equals only $0.10!

More Creamy Pasta Recipes

Creamy Lemon Cashew Pasta with Kale

Creamy Fettuccine Miso Alfredo

Creamy Vegan Mac and Cheese

Avocado-Cilantro Cream Angel Hair

Simple Creamy Vegetable Soup + My Alaska Earthquake Story

This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

I’m not sure if you may heard the front page news, but on Friday Alaska had one of it’s biggest and most destructive Earthquakes to date. I posted some photos of our house and a couple of the collapsed overpasses and roads on my social media sites, which you can see here.

I’ll try to keep my story short.

I was at work when it hit. It was 8:30 in the morning and I had just settling in, drinking my coffee and looking over our patients and schedule for the day. When our building began to shake I sat for a second or two assessing how severe this was going to be. We get a lot of earthquakes in Alaska and most of them are minor. However, when the earth continued to shake I fell under my desk. The shaking became so violent, more than I’d ever felt, and all I could think about was Oliver and Todd at home. “Are they safe, are they safe, are they safe,” was all that rushed through my mind.

Finally, the shaking stopped after what felt like forever but turned out to only be a couple minutes (which is actually an etinerity when you’re in a massive earthquake). We ended up evacuating our clinic and I raced home. There were ambulances everywhere and the roads were packed. None of the roads I had to travel on were damaged but the photo below is ten minutes from my work.

Photo by Marc Lester

Todd and Oliver made it through unscathed (well, except for Todd’s left foot). Oliver was standing on his stool pictured below when it started. Todd grabbed him and they huddled under our dining room table until the shaking stopped. When I got home we proceeded to clean up A TON of broken glass and dishes over the weekend. Lots of large, custom framed art pieces I did broke. Several potted plants took a hit. Items flew off of shelves and Oliver’s room looked like a herd of dinosaurs stomped through, with lamps and monitors swinging off the desk. Everything on any table or desk fell to the floor. Several pieces of our siding cracked and there are a couple cracks in our interior walls but no serious damage. There’s a huge gouge in the earth in our front lawn that I literally stuck my ENTIRE hand in! It was crazy that the shaking actually opened up our childproof cabinets!

Oliver walked around most of the day pointing sadly at everything and telling us, “Broke, broke, broke..”. The aftershocks have been keeping everyone on pins and needles as we continue to experience very large quakes. Everytime one comes rumbling to life Oliver shakes his head pleading, “No, no, no…” It’s heartbreaking seeing him in so much fright.

We are so thankful no friends or family were hurt and nothing of super valuable or sentimental broke. Our family is definitely shaken though and I’m compelled to hold my babies a little tighter. There are many families who lost their homes and important objects. Several roads literally just fell into the earth. The highway to Anchorage and our international airport have both opened back up and we are all on our way to getting back to our lives.

In the aftermath, I’ve learned to slow down and truly cherish the little moments. Also, to keep a few gallons of water handy in the pantry. In addition, command strips are not earthquake proof. Our art will now be re-installed with nails… #liveandlearn

Simple Creamy Vegetable Soup

By Kathleen @ Produce On Parade
This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.
Ingredients

• ½ medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 2 small/medium zucchinis, diced
• 1 medium bunch of broccoli; florets only, chopped
• 16 oz vegetable broth
• 1 tsp seasoning salt or table salt
• ¾ tsp ground cumin
• ½ tsp celery seed
• dash of white pepper (black pepper will work)
• 1 cup canned coconut milk

Instructions

1. In a medium soup pot over medium heat, dry-saute the onions and garlic until they become fragrant and soften. Add the sweet potato and saute an additional 5 minutes while preparing the rest of the soup.
2. Stir in the remaining ingredients except for the coconut milk. Bring to a boil over high heat; reduce to a simmer and cook for about 8-10 minutes until the sweet potatoes are soft when pierced with a fork.
3. Remove from heat and stir in coconut milk. Serve hot.

Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 4