{"id":4956,"date":"2023-03-07T21:31:44","date_gmt":"2023-03-07T21:31:44","guid":{"rendered":"https:\/\/www.very-v.eu\/2023\/03\/07\/stuffed-vegan-conchiglioni\/"},"modified":"2023-06-26T21:02:19","modified_gmt":"2023-06-26T21:02:19","slug":"stuffed-vegan-conchiglioni","status":"publish","type":"post","link":"https:\/\/www.very-v.eu\/en\/2023\/03\/07\/stuffed-vegan-conchiglioni\/","title":{"rendered":"Stuffed vegan conchiglioni"},"content":{"rendered":"
Difficulty<\/h6><\/div>
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Beginner<\/p>\n<\/div><\/div><\/div>

Preparation<\/h6><\/div>
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30 minutes<\/p>\n<\/div><\/div><\/div>

Cooking<\/h6><\/div>
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15 minutes<\/p>\n<\/div><\/div><\/div>

Portions<\/h6><\/div>
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2<\/p>\n<\/div><\/div><\/div>

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A very quick to make stuffed pasta dish that knows how to please the eyes and palate of those you will have at the table. I served these conchiglioni for lunch one Sunday and was delighted to have received great compliments! Check out the video below the recipe so you can easily replicate them!<\/p>\n

DESCRIPTION<\/b><\/h4>\n

Comfort food = the stuffed pasta. This equality could be framed and hung on the altar of my gastronomic beliefs. Sometimes I think it was really gigantic luck to have been born in our beautiful peninsula, where pasta is a monument in all the kitchens of Italians.<\/p>\n

Tortellini, ravioli, cannelloni are just examples of my love for stuffed pasta. And now that I am here in the U.S. living, it is even more important to remember my country at the time of sitting at the table.
\nI found these conchiglioni at the supermarket and immediately imagined my favorite filling to fill them: skinny stuffing. Obviously in a vegan key, where tofu replaces cottage cheese.<\/p>\n

The process is truly child-proof! I first prepared a tomato sauce starting with a very flavorful saut\u00e9 made with capers and sage. I cooked the passata slowly over gentle heat and added some flavoring.<\/p>\n

Meanwhile, I devoted myself to marrying tofu with spinach. I used firm tofu, but I suggest velvety tofu for more creaminess and smoothness. I used pre-cut frozen spinach, but fresh spinach is also fine: it just needs to be blanched in the pot 2 minutes first and drained. At the time of blending, you must proceed in pulse<\/i> mode so as not to over-blend the ingredients. We do not want to get a green filling. Here again I added a few extra flavor notes, including the ever-present flaked nutritional yeast to give a cheesy taste to the filling.<\/p>\n

The pasta must be cooked perfectly al dente to be stuffed, because otherwise you would risk breaking it during this step. And, once drained, it must be run under fresh water so that it can be immediately stuffed. If you wait for it to cool, the dough will dry out in time. And this we have to avoid.<\/p>\n

Each conchiglione should be filled with lean with a teaspoon and then served over tomato sauce. The final effect is really yummy! Let’s take a look at the amounts and procedure given below.<\/p>\n<\/div>

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INGREDIENTS FOR 2 PEOPLE<\/b><\/p>\n

For the sauce<\/b><\/p><\/h4><\/div>