Name: Roasted Tomato Basil Sauce with High-Protein Vegan Ravioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup High-protein vegan ravioli; 0.5 cup Cannellini beans; 5 tbsp Nutritional yeast; 2.5 oz Tempeh; 1 cup Cherry tomatoes; 3 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Fresh basil; 0 tbsp Extra virgin olive oil

Roasted Tomato Basil Sauce with High-Protein Vegan Ravioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Tomato Basil Sauce with High-Protein Vegan Ravioli

Plump vegan ravioli tossed in a velvety roasted tomato and cannellini bean sauce, finished with savory crumbled tempeh and fresh basil for a vibrant, aromatic finish.

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NUTRITION

Protein

35.9g

Fat

11.1g

Carbs

69.2g

SERVINGS

1 serving

INGREDIENTS

0.33 cup High-protein vegan ravioli

0.5 cup Cannellini beans

5 tbsp Nutritional yeast

2.5 oz Tempeh

1 cup Cherry tomatoes

3 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh basil

0 tbsp Extra virgin olive oil

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PREPARATION

1
Preheat oven to 400°F.
2
Place cherry tomatoes, garlic cloves, and crumbled tempeh on a baking sheet.
3
Drizzle with olive oil and season with sea salt and black pepper.
4
Roast for 20 minutes until tomatoes are blistered and tempeh is golden.
5
While roasting, cook the vegan ravioli in boiling water according to package directions.
6
In a high-speed blender, combine the roasted tomatoes, roasted garlic, cannellini beans, and nutritional yeast.
7
Blend until the sauce is completely smooth and velvety.
8
Drain the ravioli and return to the pot, then pour the sauce over the pasta.
9
Stir gently to coat and serve topped with the roasted tempeh crumbles and fresh basil.