Vegan Ravioli Bowl with Pumpkin and Meatballs
Ingredients
- Store-bought ravioli filled with Mediterranean vegetables and spelt flour
- Baby spinach
- Cherry tomatoes
- Pumpkin
- Store-bought tomato sauce (Klassik from Alnatura)
Vegan meatball components
- Vegan meat substitute (e.g., Next Level from Lidl)
- 2 tablespoons oat flour
- 1 small onion
- Herbs and spices to taste
- 1 teaspoon starch
Preparation
Cut the pumpkin into small pieces.
Cook the pumpkin briefly.
Season the pumpkin with a spice mixture.
Finely chop the small onion.
In a bowl, mix the vegan meat substitute with 2 tablespoons oat flour, the chopped onion, herbs, spices, and 1 teaspoon starch.
Form the mixture into small balls.
Fry the meatballs in oil until crispy.
Boil the ravioli according to package instructions
Heat the tomato sauce
Assemble the dish by combining the ravioli, pumpkin, baby spinach, cherry tomatoes, meatballs, and tomato sauce in a bowl