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One package of vegan ravioli (I found precooked vegetable ravioli from Aldi)
½ cup of flour
1 tablespoon of cornstarch
1 cup of almond milk
1 tablespoon of lemon juice
1 cup of bread crumbs
½ teaspoon of sea salt
1 teaspoon of nutritional yeast
½ teaspoon of Italian seasoning
¼ teaspoon of garlic powder
¼ teaspoon of onion powder
Pepper to taste
In a medium bowl, mix together flour and cornstarch and set aside. In another bowl, mix almond milk and lemon juice together. In a third bowl, mix together bread crumbs, salt, nutritional yeast, Italian seasoning, garlic powder, onion powder, and pepper. Dip each ravioli in the flour bowl (coating each side), then directly into the milk bowl, and finally into the seasoned bread crumb bowl. I recommend coating only 1 or 2 ravioli at a time to ensure that each ingredient sticks. Once each ravioli is coated, gently set ravioli on your air fryer tray or a pan lined with parchment paper (if baking in the oven). If air frying, preheat to 400 degrees and allow to cook for 3-5 minutes (flipping halfway through). If cooking in the oven, preheat the oven to 425 degrees and cook for 15 to 20 minutes (flipping halfway through). Serve with mariana and enjoy!