Feb.13 is National Tortellini Day so if you’re lucky enough to attend a vegan-lovin’ university that includes them on the menu, then dig in!

Homemade tortellini is totally worth it but it’s not a quickie dish. Definitely gets easier and more fun as you get the hang of it, and your friends/sweethearts will be squealin’ with delight when they see a big heapin’ plate of it!

Homemade Vegan Mushroom and Olive Tortellini with Roasted Red Pepper Cream Sauce
From Native Foods
Ingredients:
Tortellini:
3 cups unbleached flour
1/2 tsp salt
1 1/2 tsp olive oil
4 Ener-G Egg Replacer “Eggs”
6 TBSP water
Filling:
2 TBSP olive oil
1- 14 oz pk firm or extra firm tofu (not silken), drained and pressed
1 small can sliced mushrooms
1 small can sliced black olives
3 TBSP tahini
3 TBSP nutritional yeast
1/2 tsp salt
1/8 tsp pepper
1 tsp sage
1/2 cup of shredded vegan mozzarella.

Follow the photo step-by-step…Homemade Vegan Mushroom and Olive Tortellini with Roasted Red Pepper Cream Sauce
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.

Vegan Ricotta Tortellini with Roasted Pepper Cream Sauce from VeganDad…includes link to a how-to-tortellini video
Tortellini, Shaped and Stuffed by Hand – Two Ways from Crystal at Vegan Explosion…excellent photo tutorial
Tortellini with Pesto from megatarian…covers the tortellini part, lets you sub in your own filling
Vegan “Meat” Tortellini from Stephanie at Newly Vegan…includes helpful photos too
Balsamic Sage Butter Tortellini from Miss Lexy at Vegan Miss

Amherst College, Bates College, Georgetown University, Hampshire College, SUNY Fredonia, Smith College, UConn, UNH and Villanova University have all offered vegan tortellini in the past…anyone care to confirm it’s still on the menu?
Does your school offer yumful vegan options?

• This topic was modified 3 months ago by  Nik.
• This topic was modified 3 months ago by  Nik.