Tempeh and Sweet Potato Raviolis with Mushroom Sauce

Ingredients:

Small sweet potato, diced very small
1/4 cup onion, diced very small
4 oz tempeh, diced very small
2 tbsp walnuts, chopped
2 tbsp olive oil
Cinnamon, ginger, nutmeg, salt and pepper to taste
Wonton wrappers

For the sauce:
8 oz mushrooms, sliced thin
2-3 cloves garlic, diced
1/2 cup onions, diced
1/2 cup vegetable broth
1 cup oat milk (or your fav milk alternative)
1/4 cup whole wheat flour (or whatever flour you use)
Olive oil or butter (I used smart balance butter)
Rosemary, thyme, salt and pepper to taste

Directions:

Heat olive oil in pan. Add sweet potato, onion, tempeh and walnuts and sautee until softened. Add cinnamon, ginger, nutmeg, salt and pepper. Once softened. Place on won ton wrapper, top with another won ton wrapper and press with a fork. Repeat until mixture is used.

To make the sauce, heat olive oil or butter in the pan. Add mushrooms, garlic and onion until softened. Add broth, milk, and bring to a simmer. Add flour, rosemary, thyme, salt and pepper.

Add the stuffed raviolis to sauce mixture. Cook for 2-3 minutes in each side. Serve warm. Yum!!!