It’s hard to know what to make of this question because vegan mushroom and raviola sauces are so wildly different, but we can agree on one thing: The two are not equal.
While the vegan raviolos are super quick and easy, the vegetarian mushroom sauce is way too sweet and will be more than a little bit overwhelming.
That said, we think the vegan soup has the edge.
Ingredients: 1 lb of mushrooms, sliced (see note) 1 onion, diced 1 tomato, diced 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon black pepper 1.
Cook the mushrooms and onion in a pan over medium-low heat.
Add the garlic, salt, pepper, black pepper, and black pepper to the pan and cook for about 5 minutes.
Add your mushrooms and onions back to the pot, reduce the heat to low and cover the pot.
Cook for another 5 minutes, stirring occasionally.
Add in your mushrooms, onion, and tomato and bring to a boil.
Reduce the heat and simmer for about 15 minutes.
Add more salt if needed to prevent the soup from becoming too thick.
Serve with a salad, tortilla chips, or anything you can think of. 4 stars: The mushroom sauce was delicious.
The ravioles were great as well.
I loved that they were not just vegetarian but also vegan and vegan-friendly, and the mushroom soup was also super easy to make.
3 stars: I was disappointed with the vegan gravy.
The mushrooms and tomatoes were too sweet.
It was also hard to find a vegan version that didn’t make you think about all the carbs.
I would recommend trying the vegan broth instead.
3½ stars: This is a good recipe, but I think the mushroom sauce would have been better with more salt.
5 stars: It was delicious!