This Daikon Mushroom “Ravioli” is a quick and easy way to make a gluten appetizer or light dinner with raw daikon used in place of the pasta. The wild mushroom and vegan ricotta filling will have your taste buds screaming for more and more… which you can, thanks to the light daikon exterior!
A Healthy Faux Pasta
Daikon is a terrific root vegetable that is reminiscent of radish if you have never tried it. Daikon is great when it is quick pickled for Vietnamese sandwiches or pho but it is also amazingly good when sliced extra thin and used raw like in this recipe.
You can find daikon at Asian markets, specialty grocery stores, or at most farmer’s markets. Just look for a large white root vegetable. For this “ravioli,” we would recommend purchasing a daikon that is approximately 2 inches in diameter so it is large enough to replicate traditional ravioli pasta.
A Creamy Wild Mushroom Filling
We opted to use a mixture of wild mushrooms- morels, porcinis, and chanterelles. However, any mushrooms can be used. If you are looking for a more economical recipe, button mushrooms definitely work too. But if you can find wild mushrooms, you will not regret splurging because they bring incredible flavor and texture.
Additionally, the filling includes raw cashews and Simple Vegan Ricotta Cheese alongside the mushroom mixture. The cashews provide a nice firm crunch and the dairy-free ricotta brings an indulgent richness. Both provide the protein which allows this recipe to leave one full and satisfied even without a carb.
A Helpful Tool
One kitchen gadget you will need for this recipe, is a mandoline. It allows you to thinly slice the daikon without worrying about sacrificing a finger. It truly is an invaluable tool if you regularly slice veggies which one typically does following a plant-based diet. Check out our favorite HERE.
However, you can also use a knife and slice your daikon. Just be mindful that your “ravioli” may be on the thicker side. This means you might need a knife when eating in order to cut the raw daikon but it will still taste scrumptious!
Nutritious Daikon Mushroom “Ravioli”
If you are wanting a low-carb option for ravioli, give daikon a try. You will be amazed by the ease and flavor of this Daikon Mushroom “Ravioli.” Serve it for a fancy vegan and gluten-free appetizer or enjoy it for a light and healthy dinner. Either way, this “ravioli” will be devoured!
Additionally, if you make this recipe, please take a photo and let us know how it turns out on Instagram or Pinterest and please follow us if you aren’t already doing so. Thanks so much for your support and happy cooking!
This Daikon Mushroom “Ravioli” is a quick and easy way to make a gluten free appetizer or healthy dinner with raw daikon used in place of the pasta. The wild mushroom and vegan ricotta filling will have your taste buds screaming for more and more… which you can, thanks to the light daikon exterior!
Porcini Mushrooms (Chopped Small)
Morel Mushrooms (Chopped Small)
Chanterelle Mushrooms (Chopped Small)
2 Tbsp Liquid Aminos
3 Cloves Garlic (Minced)
¼ Cup Raw Cashews (Chopped)
1 Medium Daikon (Sliced into Very Thin Circles Using a Mandoline or a Sharp Knife)
- Wash and Prepare all of the fresh ingredients as per the directions above.
- In a large frying pan with a small amount of oil, sauté the minced garlic for 1 minute over medium-high heat.
- Add the chopped mushrooms and cook until soft, stirring frequently.
- Add the chopped nuts and liquid aminos. Stir to combine.
- Using a spoon add a small amount of the vegan ricotta to a daikon circle.
- Next, add a small amount of the mushroom mix.
- Cover with another daikon circle.
- Continue directions 5-7 until you have used all of your daikon circles and/or mushroom filling.
- Garnish with extra mushroom mix and greens, if desired.
- Serve immediately while warm and enjoy!
Keywords: Daikon Mushroom "Ravioli"