Vegan beef ravioli is what’s for dinner.
On this episode of EATKINDLY With Me, French plant-based chef Nathan-Josias makes vegan beef ravioli using a rather surprising ingredient: walnuts.
“I never used to make pasta though as a kid,” he explains. “The first time I did it was with the mom of my girlfriend about a few months ago. And since then, I’m just addicted to it.”
“There is something I’ve learned: You can’t make pasta without getting your hands in it,” he adds. Kneading the dough helps activate the gluten, he explains.
Normally, Nathan-Josias opts for lentil pasta because it’s protein-packed. But as a special treat, he uses wheat flour. In addition to walnuts, Nathan-Josias uses mushrooms—which he says adds a meaty texture—beetroot juice, nutritional yeast, and vegan cheese and basil to garnish.
“It’s really easy to make a vegan pasta, though, because most of the time pasta is vegan,” Nathan-Josias says. “The reason I chose walnuts is because they’re rich in protein, they’re rich in omega 3 and a lot of antioxidants. The vitamin E in the walnuts is really good for the skin. So, don’t be afraid. We’re going to use a bunch of walnuts.”
To flatten the dough, you can use a pasta machine or a rolling pin. And, without further ado, here’s how to make Nathan-Josias’ vegan beef ravioli.
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