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Baked stuffed conchiglioni


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For 4 people

16 giant "conchiglioni" of durum wheat semolina

For the stuffing
250 g of tofu
400 g of kale
extra virgin olive oil
a pinch of cayenne pepper
aromatic salt

For the sauce to cover
250 ml soy cream (or other vegetable cream of your choice)
1 tablespoon of extra virgin olive oil
2 tablespoons of nutritional yeast flakes
2 tablespoons of soy sauce (shoyu)

For the gratin in the oven
nutritional yeast flakes


Peel the kale and cut into strips.
Heat a little oil in a pan and pour the kale.
Add salt, add a pinch of chili, half a glass of water, stir, cover and cook for 15-20 minutes, stirring occasionally and adding a few tablespoons of water if necessary.

Meanwhile cook the "conchiglioni" pasta in boiling salted water leaving them quite al dente: they will then cook in the oven.

Crumble the tofu with a fork after cutting into cubes to make the operation easier, salt with aromatic salt and season with a pinch of cayenne pepper.
Add to the kale and mix carefully the various ingredients, leaving the sweet heat other 5 minutes and stirring carefully so that all the ingredients and flavors mix well.

Once cooked, stuff the "conchiglioni" pasta after they having drained them and placed them in a large baking pan previously greased with oil; alternatively you can use four single cocottes, greased with a little oil.

Prepare the sauce quickly by mixing various ingredients in a bowl: you start with the cream and add the extra virgin olive oil, shoyu and nutritional yeast flakes.
Mix well until you get a tasty sauce with a smooth consistency.

Place the sauce obtained over the stuffed "conchiglioni", sprinkle with bread crumbs and some nutritional yeast flakes.

Bake at 200° C for about 30 minutes in teh oven until the desired degree of gratin.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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