I have made a pumpkin sauce before. I’m sure it’s nestled deep in old posts of yesteryear. Repetition has always been one of my biggest blogging fears. Although there remains to be plentiful growth in the vegan sphere and of the vast art world, I know that my heart stays stuck in certain rhythmic patterns. That happens when confined to comfort. I love comfort. And autumn brings me so much, especially pumpkin flavored everything vegan.
Soyboy Ravioli was discovered in the freezer section of Whole Foods. At $4.39, it seemed reasonable. Plus, the filling of spinach and tofu sounded delicious. I didn’t want to create a typical tomato or cheese sauce as topping. Instead, I turned to my supreme ardor of pumpkin.
The lovely raviolis are plush, soft pillows and the centers are seasoned, but creamy thick sauce and chunky Italian Seitan crumbles brings extra special flavor.
Pumpkin Sauce & Soyboy Ravioli Ingredients and Preparation
2/3 cup pumpkin puree
1/2 cup full fat coconut milk
1/4 cup nutritional yeast
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
pinch of pumpkin pie spice
1 package Soyboy Ravioli
1/2 cup Upton Naturals Italian Seitan
On medium heat, in a small saucepan, combine pumpkin, coconut milk, nutritional yeast, turmeric, salt, black pepper, cumin, and pumpkin pie spice.
To cook Soyboy Ravioli, it’s important that the package is not thawed. Must be frozen. It will cook in 6-7 minutes. That is great timing.