Vegan Tortellini

Vegan Tortellini Recipe

By The Vegan Allrounder

🔪Prep Time: 60 minutes

👩‍🍳Cook Time: 10 minutes


For the tortellini dough:

250g (pasta) flour

25g semolina

1tsp salt

1-2 tbsp oil

85g water

For the filling:

defrosted spinach (chopped)

finely ground seitan

fresh spinach



onions and garlic processed into a paste

fresh parsley

salt pepper smoked paprika

cashew 'ricotta' (pre-soaked cashews that a processed into a nice paste with some water and lemon juice)


1Add dough ingredients into a bowl and first bring together with a fork then use your hands and knead your dough for about 10 minutes by hand until it's nice and smooth. You might need to add more water depending on the flour you're using.

2Now cover the dough and let rest in the fridge for at least 30 minutes.

3Now you can prepare the filling for your tortellini.

4Now roll your dough out very thinly this works best with a pasta machine but you can achieve a great result rolling it out with a rolling pin as well plus you get a little arm-workout in.

5Now cut out rounds, put 1/2-1tsp of the filling in the middle of a round an shape into a nice tortellini-kinda-form.

6Boil for 2-4 min. in salted water and serve either plain or with a delicious cream and 'ham' sauce. Enjoy!

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