Honestly I couldn’t decide whether to call this a Fennel Stuffing or a Fennel Ravioli Filling- because it’s both. I created it for this vegan pasta dough, but I also stuffed the leftovers into a quesadilla and then inside a split chicken breast (and I do get the irony of a vegan stuffing inside of meat:) ). I’m just saying it’s pretty versatile.
I could see this as a hash topping over avocado toast with an egg too- if you’re eating eggs. The mashed sweet potato holds it together without the need for an egg, which is why it works so well as a ravioli filling IMO. You could dice the potato and toss in with the fennel for a more hash-like, less sticky filling.
If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Happy eating,
~Monique
Fennel Stuffing or Ravioli Filling
1 tbls avocado oil
1 fennel bulb, finely chopped
3 celery sticks, finely chopped
1 heaping cup chopped kale
1 tsp pink salt
pinch or two of fresh black pepper
4 large garlic cloves, smashed and minced
1/2 cup fresh parsley, chopped
2 small sweet potato, steamed or roasted
Cook the sweet potato and smash.
Heat a large skillet over medium low heat, add the oil then the chopped fennel and celery. Saute until softened but not too browned, about 8 minutes.
Add in the kale, salt and pepper, cook another couple of minutes to wilt the kale. Add in the garlic, cook stir for just a minute or two warm the garlic.
Remove from heat. Stir in the fresh parsley and mashed sweet potato. Use as a filling, stuffing or base to a Buddha Bowl.