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“Ricotta” stuffed Baked Conchiglioni with Chive Pesto
SCHOOL NIGHT VEGAN16Ingredients
70Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 liter soy milk (full fat)
- 2 Tbsp. white wine vinegar
- 1/4 tsp. salt
- 1 bunch chives (around 50g – use wild ones if you can find them – remember to forage responsibly)
- 1 bunch parsley (about 100g)
- 2 Tbsp. nutritional yeast
- 1/8 tsp. sea salt
- 5 Tbsp. extra virgin olive oil
- 2 Tbsp. pine nuts (or cashews toasted)
- 2 Tbsp. olive oil
- 1/2 white onion (finely diced)
- 1 clove garlic (crushed)
- 1 can plum tomatoes (good italian peeled)
- 250 grams conchiglioni
- 2 Tbsp. panko bread crumbs
- 1 Tbsp. olive oil
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium1070mg31% |
| Protein18g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A80% |
| Vitamin C100% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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