This savory vegan mushroom sauce is made with coconut milk and served over butternut squash ravioli. A semi-homemade recipe that is sure to become a new fall favorite.
I made a pact with myself.
Home cooked meals for thirty days.
Why? We’ve been getting takeout way too much because I’ve wanted to support our local restaurants. Of course this is a good thing, but lately I’ve not been feeling great after I eat the take-out meals. They’re heavier than what I’d make at home, it’s expensive, and we end up with Styrofoam takeout containers that never biodegrade. I’m nine days into my home-cooked-meal-marathon and I’m feeling great. I’m more creative and have been trying new things.
What I've cooked up so far
So far I’ve made a potato bar, an Indian-inspired sheet pan dinner with chickpeas and roasted veggies, a tofu poke bowl with furikake rice, Copycat Spinach Gnocchi Soup, a couple of nights we didn’t eat much for dinner…and I made a lovely mushroom garlic sauce for some frozen butternut squash ravioli I had on hand.
Butternut + mushrooms + garlic = love
The Vegetarian Flavor Bible comes to the rescue again in a recipe development emergency.
I had my ravioli, I consulted Pinterest for sauce ideas….and almost every recipe that came up was browned butter sage sauce. We all know it’s delicious, but I wanted something different, so I consulted my recipe development guru – the Vegetarian Flavor Bible. It told me mushrooms and garlic go well with butternut. I pulled up Pinterest once again and all the garlic mushroom sauces were full of butter and heavy cream. This would just not do!
I left out the oil, butter and cream and added a small amount of canned coconut milk. This replicated the creamy, fatty mouthfeel – without the cholesterol!
Other ways to use this sauce
This savory vegan mushroom sauce is an oil-free sauce that can be used in a variety of ways - over any type of pasta, tofu, spaghetti squash and more!
Taste the deliciousness of this Vegan Creamy Mushroom Garlic Sauce
This sauce is creamy from the coconut, has that meaty, umami texture from the mushrooms, and is packed with flavor from the garlic. Chris doesn’t even like mushrooms and he ate his entire portion!
Your turn! What’s your favorite semi-homemade meal to make? Leave a comment and share your idea with the world!
Butternut Ravioli with Savory Vegan Mushroom Sauce
1 Tablespoon veggie broth, plus more for cooking, if needed to prevent sticking
4 cloves of garlic, minced
8oz baby bella sliced mushrooms, or any type you like!
1/3 cup canned coconut milk
1/4 teaspoon onion powder
3/4 teaspoon dried oregano
Salt & pepper, to taste
Fresh parsley, to taste
1 package vegan butternut squash ravioli, such as Kite Hill butternut squash ravioli
Heat the veggie broth over medium heat; add the garlic and sauté one minute; add the mushrooms and cook until soft, adding veggie broth if mushrooms start to stick, about 10 minutes – or until mushrooms are to desired tenderness.
Reduce heat a bit lower; stir in coconut milk, onion powder, oregano, salt and pepper and simmer until thickened.
Meanwhile cook the ravioli to package directions. Toss Vegan Creamy Mushroom Garlic Sauce over ravioli; serve topped with fresh parsley.
*This blog post was originally posted on my website, Florida Coastal Cooking, on July 29, 2020 and has been recently updated. FCC was later shut down so I could focus on VegeCooking. I hope you enjoy this recipe!