Sautéed Vegan Cheese Tortellinis And Vegan Mozzarella Bread
Tonight I hand-made tortellinis, expecting to develop a huge respect for vegan pasta in the process. The recipe I used is a test recipe from Hearty Vegan (testing is only a couple more weeks if you’re sick of being tormented with pictures of yet to be published recipes). While it was definitely more time consuming than opening a box of premade, to my surprise making it myself was actually manageable. This is an extremely exciting discovery since, let’s face it, most premade filled pastas aren’t vegan, and the ones that are seem to come with a hefty price tag. These were so good and so worth the effort of homemade. I drizzled ours with a little marinara, and served with a side of cheezy garlic bread. Yum!
For the cheezy garlic bread’s “cheezy”, I made another test recipe from the book, homemade vegan mozzarella. It was easy, quick, and looked delicious! Turns out you really can make your own everything from scratch! Well… I still don’t know about that tofu, but I’m pretty sure Danielle is on it, since she added it to her “bucket list” and all.
Have you ever made your own filled pastas? What’s something you thought was going to be difficult to make but turned out to be not so bad?