Prepare the ravioli according to the package
While the ravioli is cooking, start the sauce by adding the vegan butter and 1 tablespoon of sun-dried tomato oil to a saucepot over medium heat. Once the butter is melted, add the minced garlic and cook for 30 seconds.
Next, add the onion powder, Italian seasoning, lemon juice, vegetable broth, vegan heavy cream, to the skillet and bring to a boil. Then reduce to a simmer. Add salt and pepper to taste.
To a medium pan add the olive oil, mushrooms, kale, and sundried tomatoes and saute until tender.
Add the sauce and ravioli to the vegetable mixture and combine.
Serve topped with freshly grated vegan parmesan cheese, and chopped basil.
