Vegan Gluten Free Ravioli #shorts

Pea-Miso Filling Glow-Up: Fool proof your Ravioli recipe Chunky pea filling? Nah – Vitamix to the rescue for creamy vegan ravioli bliss!”
Sauté leeks, garlic… blitz with miso, lemon – but texture? Wait for the upgrade! Almond flour thickens. Game-changer alert!
Umami bomb ready! Full easy recipe on channel – comment your filling faves. Smash like & subscribe.
From meh to vegan miso pea filling magic – why I ditched the processor for Vitamix in this gluten-free ravioli! Quick plant-based hack on Marilyn’s Vegan Kitchen.
Epic Vegan Gluten-Free Pea Ravioli – Your New Plant-Based Pasta Obsession!
Hey, plant-powered pasta lovers! Dive into this game-changing vegan gluten-free ravioli recipe that’s blowing up on TikTok and Google Trends for 2025 – think creamy pea filling that’s secretly packed with umami magic, wrapped in a silky chickpea dough that’s easier than your fave mug cake hack! Inspired by viral vegan pasta trends like lasagna and alfredo twists, this easy vegan dinner idea serves up Italian comfort without the gluten drama. Ready to level up your plant-based meals? Let’s make ravioli that’ll have your followers drooling and smashing that like button on Marilyn’s Vegan Kitchen! (Serves 4 as a starter; about 24 ravioli. Prep: 45 min | Cook: 10 min | Total: 55 min)
Irresistible Umami-Packed Filling (The Secret Sauce That’ll Hook You!)
• 130 g / 1 cup frozen petit pois or green peas (frozen gems for that pop of color!)
• 10 ml / 2 tsp olive oil (for that silky sauté vibe)
• ½ small leek, white and light green part only, sliced thin (earthy sweetness overload!)
• 1 garlic clove, diced finely (hello, flavor bomb!)
• A handful of fresh mint (or basil) leaves (herby freshness FTW!)
• 2 tsp white miso paste (the umami whisperer – vegan cheese dreams without the dairy!)
• Zest of ½ lemon + 15-30 ml / 1-2 tbsp lemon juice (zesty zing to wake your taste buds!)
• Salt and pepper, to taste (dial in that perfect balance)
• 1-2 tbsp almond flour (or breadcrumbs – for that lush, scoopable texture upgrade!)
Pro Tip: This filling is your TikTok-viral vegan cottage cheese dupe – creamy, dreamy, and guilt-free!
Silky Gluten-Free Pasta Dough (No-Knead Magic for Busy Vegan Queens!)
• 1 tsp psyllium husk powder (the binding wizard for that non-sticky win!)
• 100 g / 3.5 oz (1 slightly heaped cup) chickpea flour (nutty, protein-packed base!)
• 60 g / 2.1 oz (approx. ½ cup) tapioca starch (for that chewy, al dente glow-up!)
• ½ tsp sea salt (flavor foundation, baby!)
• 30 ml / 2 tbsp mild olive oil (keeps it tender and lush)
• Approx. 60 ml / ¼ cup water (just enough for play-dough perfection!)
• Rice flour, for dusting (gluten-free rolling hero!)
Rest & Roll Hack: Let it chill for 30 min – trust me, it’s the glow-up your dough deserves!
Fresh Vibes Topping (Elevate to Insta-Worthy!)
• A generous dollop of wild garlic or basil vegan pesto (or EVOO drizzle for simplicity!)
• Handful of pea shoots or salad leaves (crisp, green crunch to seal the deal!)
Step-by-Step Bliss: Cook Like a Vegan Boss!
Filling Frenzy:
Boil water like a boss, then ice-bath those peas to lock in that vibrant green (3 min magic!). Sauté leeks and garlic in olive oil till fragrant AF. Blitz everything (minus thickener) in your food processor for a chunky vibe – but wait for the plot twist! If it’s not silky-smooth (guilty!), upgrade to Vitamix for that pro-level creaminess. Stir in almond flour to thicken – boom, filling goals!
Dough Domination:
Sift those dry ingredients (psyllium pro move – no lumps, all love!). Add oil and water, mix like you mean it, then knead into a smooth ball (persevere,
it’s worth it!). Rest 30 min. Divide, roll to 2mm thin on rice-floured surface (or KitchenAid pasta roller: start at 1, crank to 4 for rectangle perfection – trim those edges!).
Assembly Adventure: Dollop ½ tsp filling on one sheet (4 spots for easy wins), wet edges, top with second sheet. Press out air bubbles (no bursts on my watch!), scallop-cut for cute edges, and seal tight. Keep under a damp towel – they’re shy!
Boil & Glow: Simmer salted water, drop in 6 at a time (3-4 min till they float like fluffy clouds). Scoop with slotted spoon, plate up, drizzle EVOO, scatter fresh basil ribbons and pea shoots.
Final Feast: Twirl that fork – 50 cals per ravioli, 2g protein, 7g carbs. Low-sugar, high-vibes gluten-free vegan pasta that’s your new quick plant-based dinner staple!
Nutrition Per Ravioli: Calories: 50 (3%) | Sugars: 1g (1%) | Fats: 2g (3%) | Saturates: 0g (1%) | Proteins: 2g (3%) | Carbs: 7g (3%)
Why You’ll Obsess: Trending pasta hacks meet chickpea power – easy, affordable, and shareable. Tag a friend who needs this in their life! #VeganRavioliMagic
#VeganFillingHack #MisoPeaMagic #GlutenFreeRavioli #MarilynsVeganKitchen #shorts

Chunky petta filling. Nah. Vitamix to the rescue for creamy vegan ravioli bliss. Sauté leaks, garlic, blitz with miso, lemon, but texture. Wait for the upgrade. Almond flour thickens. Game changer alert. Umami bomb ready. Full recipe on channel. Comment your filling faves. Smash like and subscribe.