Tortellini
These little pockets of joy are my ultimate pick-me-up when I need a hug in food form. I love how the spinach and tofu filling is both nourishing and comforting, wrapped in a homemade pasta that's just the right amount of tender.
I first stumbled across the idea of making vegan tortellini when I was craving something cozy yet plant-based.
After a few experiments, I found that a bit of patience with sealing the edges makes all the difference in keeping the filling snug as a bug in a rug.
For me, this recipe is like a warm embrace from Italy, vegan style, and it brings back memories of experimenting in my tiny kitchen, flour everywhere.
It's a labor of love, but oh, is it worth it when you taste that first bite!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of all-purpose flour, whole wheat flour works beautifully too, adding a nutty depth. For a gluten-free twist, I've used rice flour with success. And if you're low on nutritional yeast, don't sweat it—it still tastes amazing without it!
Tips & Notes
- •Make sure you give each tortellini a little extra pinch at the edges—think of it like tucking them in tightly for a nap!
- •I like to freeze these on a cookie sheet before transferring them to a bag; it keeps them from sticking together.
- •If you're feeling adventurous, try using a ravioli stamp for perfectly uniform tortellini.
Recipe Variations
- •Sometimes I swap out the tofu for mashed cannellini beans—they add a creamy texture that's just lovely.
- •My sister likes hers with a sprinkle of nutmeg in the filling, which adds a warm, earthy flavor.
Storage & Freezing
Store any leftover tortellini in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months.
Frequently Asked Questions
Can I use store-bought tortellini?
Yes, you can use store-bought vegan tortellini if you're short on time, but homemade is always tastier!
Rate this Recipe
Loading votes...
You May Also Like
Satay
I whip up this tofu satay whenever I need a little taste of sunshine – it's like a mini-vacation to Southeast Asia right from my kitchen.
Seitan Cutlets
These seitan cutlets are my go-to when I want something hearty but don't want to fuss over dinner for too long. I love how you can dress them up or down, depending on your mood or what's in your pantry.
Vegan Hearty Vegetable Soup
A warm and comforting bowl of hearty vegetable soup that's packed with flavor and nutrients, perfect for a cozy dinner.
These little pockets of joy are my ultimate pick-me-up when I need a hug in food form. I love how the spinach and tofu filling is both nourishing and comforting, wrapped in a homemade pasta that's just the right amount of tender.
Ingredients
Instructions
- 1
In a mixing bowl, combine 2 cups of all-purpose flour and 1/2 tsp of salt. Create a well in the center and add 1/2 cup of warm water and 1 tbsp of olive oil.
- 2
Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
In a pan, heat 2 tbsp of olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes.
- 4
In a mixing bowl, combine the crumbled tofu, sautéed spinach, nutritional yeast, garlic powder, salt, and black pepper. Mix well until combined.
- 5
Roll out the rested dough on a floured surface until it's thin (about 1/16 inch thick). Cut into 3-inch squares.
- 6
Place a teaspoon of the tofu and spinach filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal.
- 7
Bring the two corners of the triangle together to form a tortellini shape and pinch to seal.
- 8
Bring 4 cups of vegetable broth to a boil in a large pot. Add the tortellini and cook for about 5-7 minutes until they float to the surface.
- 9
Using a slotted spoon, remove the tortellini and transfer them to a serving dish. Drizzle with olive oil and garnish with fresh basil.
Comments
Loading comments...