“This is a week day dish that tastes like you had the leisure of the weekend. The won-ton wrappers and ready made sauce make this dish go together quickly if your kitchen is organized and you work quickly. I made this dish after being unsatisfied with the texture and flavor of other vegan recipes we tried. Nothing really satisfied the pasta craving like I wanted.”

Ingredients Nutrition


  1. Mill sunflower seeds into meal consistency then set aside.
  2. Drain sundried tomatoes and finely chop
  3. Blend chopped tofu, lemon juice, sea salt, nutritional yeast until ricotta like consistency. It is best not to use a blender for this or you get tofu paste. Add chopped tomatoes, red peppers, and chives. Blend by hand until well mixed. In a small bowl combine tofu mixture with remaining ingredients and mix until thoroughly combined.
  4. Place 1 Tbsp of mixture in center of wonton wrapper (or other vegan ravioli dough rolled out). Wet, crimp and seal edges of wrapper SECURELY or the wrapper will open in the pan and contents will spill out. Spray the bottom of a steamer with a bit of oil. Steam a few at a time making sure to not crowd pan or they will stick to each other and be glue-ey. Spritz with oil after cooking and keep warm on a covered dish while the remainder cook. Toss with a bit more olive oil when all are cooked and sprinkle with a little fresh parsley. Serve topped with favorite vegan sauce and vegan parmesan cheese if desired. (NOTE: We have also deep fried these and had them with a vegan cheese sauce out of the "Ultimate Uncheese Cookbook" as well as a plum type sauce and they were good but more like a rangoon than a ravioli).

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