TVP STROGANOFF OVER TOFU STUFFED WON TON RAVIOLI - VEGAN

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* Exported from MasterCook *

 

TVP STROGANOFF OVER TOFU STUFFED WON TON RAVIOLI - VEGAN

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup reconstituted TVP or any Dixie Diner's

Chicken or Turkey NOT

1 TSP Dixie Diner's Beef NOT broth

1 package Won Ton wraps

3/4 package Soy Deli Low Fat Tofu or 1 Package extra Firm

LF Mori Nu Tofu

1/2 chopped onion

1 chopped tomato

1/2 chopped green pepper

4 TBS. Creme IT -- or other nondairy creamer

1/2 tsp granulated black pepper

1/3 cup dried peppers (optional)

2 TBS. Cheese NOT powder (o rfat free parmesan -- or

nutritional yeast flakes)

 

MAKE STEW:

Saute onions, tomato, green pepper, dried pepper, granulated black

pepper

in a pan. Keep heat fairly low and no pan spray is necessary if you

use a

non-stick pan. When it is almost done, and the tomatoes are slightly

cooked down, add the Creme IT and Cheese NOT. You may need to

add some water to keep it reasonably runny. Keep covered. Don't

over cook. You can add other vegetables per your choice.

 

MAKE RAVIOLI:

Put won ton on dry area of counter. If it gets wet it sticks

together and is hard to separate. Lay out one square

for each ravioli on ravioli maker. Ends will overlap. Press

down form to make pouches in the ravioli. Process tofu to

make it cheese like in a food processor. If you don't have

a ravioli maker you can just stuff the tofu into the wraps

individually. You will need to moisten the tops to get them

to stick closed after you stuff them with tofu. Moisten the

tops of the won ton before you apply them over the stuffed

ravioli. Roll them with a pastry roller to seal. Cut each one

out with a sharp knife. There will be some waste dough, but

won tons are inexpensive. You can keep the dough on if you

want, and it will shrink anyway.

 

COOKING RAVIOLI:

The first time you make it, there is a tendency to overcook.

You can fry the ravioli in a non-stick pan for about two minutes

on each side. You will need to spray the pan with Pam lightly if

you do this. If you steam the ravioli, you will need to use a bamboo

steamer, because it will stick to any other kind, since you didn't

brush them with olive oil, like the Italian chefs do. If you boil

them,

don't leave them in for more than about two minutes each, same

with steaming. Pan fried ravioli will be chewy. Some people adore

them like that. Steamed or boiled ravioli will tend to stick together

in a glutinous mass if you attempt to store them prior to serving,

so you should probably try to make them just before serving, or

line each layer with wax paper to put them in the fridge for later.

 

Serve stroganoff over about 4 ravioli. A slice or two of WW rye

bread goes well to sop up sauce.

 

Serves about 4.

 

Source:

" " Michael M. Rosenblatt " for fatfree.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 16 Calories; trace Fat (7.5%

calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber;

0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : kwvegan vegan

 

This is a very m**ty dish. It will fool SAD eaters. The won ton has

about 160 mgs sodium/4 slices. You can use your own dough to reduce

the sodium, but making ravioli with your own dough is a time

consuming process. I wouldn't add any salt to the stew. The Dixie

Diner's products will give this a very rich, cheesy taste. If I

didn't make this myself, I wouldn't believe it didn't have added fat.

I would never eat this in a restaurant, because even if they made it

the same way, I wouldn't believe them after tasting it! Prepared

purchased ravioli has added fat. This is also wonderful

served over gnocchi, which has no added fat. Don't overcook the

gnocchi either.

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0