Vegan Ravioli with Eggplant and Tofu Sausages

1. Cut the aubergine into approximately 1cm thick slices and fry in a pan until golden and soft on both sides, sprinkle with salt, and set aside.

2. Fry the tofu sausage in the same pan and set it aside with the aubergine.

3. Fry onion and garlic with some salt in a pan until soft and caramelized.

4. Add paprika and cumin to the pan and mix well.

5. Add a can of chopped tomatoes to the pan and stir.

6. Add sweetener to the sauce to counter the acidity of the tomatoes and stir.

7. Add the sauce to the frying pan and incorporate the aubergine and sausage.

8. Cook the ravioli pasta according to the package instructions.

9. Drain the pasta and add it to the pan with the sauce and other ingredients, then mix all together.

Tips

1. Top with vegan cheese such as Violife mature cheddar for extra flavor.