*Note: You will need a food processor for this recipe.
- 3/4 pkg of frozen shelled edamame (japanese soybean)
- 1/4 cup of vegan cream cheese (tofutti)
- 1 tbsp of vegan butter or dairy free butter
- 2 shallots
- 2 tsp of garlic powder
- 1/2 cup soy sauce
- 1 tbsp brown sugar
- egg-less wonton wrappers (if your can not find vegan wonton wrappers you can make your own homemade pasta using flax-seed meal instead of eggs!)
Step 1: In a microwave safe bowl, cook the frozen soybeans for about 5 mins or until soft. In a food processor, combine cooked soybeans, vegan cream cheese, butter, shallots and garlic powder and process until the mixture is almost like a thick paste.
Step 2: Spoon your mixture onto your wonton wrappers, but be careful not to fill too much. Fold and close your wonton wrapper and pinch them shut around the edges. In a medium sauce pan bring 2 cups of water to boil and place your ravioli in. Boil the ravioli for 10-12 mins. While the ravioli are cooking, mix the soy sauce and brown sugar together and microwave for about 1 min. Plate your ravioli and pour the sauce over them and enjoy!!!
Serve with a side of asian slaw, and you have the perfect end of the summer meal!