Home Baked Shells Stuffed With Tuscan Kale and Winter Vegetables [Vegan]

Baked Shells Stuffed With Tuscan Kale and Winter Vegetables [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a delicious pasta filled with winter vegetables that is easy to make. Baked to perfection, this is an excellent side dish to any holiday dinner, or even star as the main event.

Baked Shells Stuffed With Tuscan Kale and Winter Vegetables [Vegan]

Calories

81

Serves

30

Cook Time

35

Ingredients

  • 30 conchiglioni shells
  • 2 and a half cups of tuscan kale
  • 5 sage leaves
  • 2 carrots
  • 2 stalks of celery
  • 1 leek (including the green part)
  • 2 and a 1/2 cups of soy milk
  • 1/4 cup of sunflower seed oil
  • 1/2 cup of flour
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of tomato paste
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon of paprika
  • Gluten-free corn breadcrumbs to taste
  • Sea salt to taste
  • Nutmeg to taste

Preparation

  1. Cut diced carrot and celery and julienne leek, then put in a pan with a pinch of salt, 2 tablespoons of extra virgin olive oil and pimento and cook over low heat with lid for a few minutes.
  2. Scald the tuscan kale leaves in boiling salted water for 4 minutes, drain and squeeze. Then cut into strips and add them to the other vegetables in a pan, adding the tomato paste dissolved in 1/2 cup of hot water. Continue cooking for another 2 minutes, blend with the mirin or white wine and raise the flame to evaporate.
  3. Prepare a béchamel sauce with seed oil, flour, nutmeg according to your taste, a pinch of salt and soy milk. Put all the ingredients in a blender at high speed, whisk all together and add to a pot over medium-low flame. Stir with a whisk until you get the béchamel of the density you want.
  4. Take about half of the amount of béchamel obtained and add it to the prepared vegetables, then add the nutritional yeast.
  5. Cook the shells in plenty of boiling salted water for half the time indicated in the package, drain and place them on a cloth.
  6. Fill each shell with the prepared mixture one by one with a spoon and place them in a baking pan. Sprinkle the surface with the remaining béchamel. Dust with gluten-free corn breadcrumbs and the remaining extra virgin olive oil.
  7. Bake in a hot oven at 350°F until golden brown. (about 10 minutes).

Nutritional Information

Per Serving: Calories: 81| Carbs: 10g | Fat: 3g | Protein: 3g | Sodium: 13mg | Sugar: 1g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS


photo

Italian classics made vegan.

Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.



Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

Let's block ads! (Why?)

https://www.onegreenplanet.org/vegan-recipe/baked-shells-stuffed-tuscan-kale-and-winter-vegetables/