Gratin de Conchiglionis by @healthyalie

1h10
Medium

4 servings

🍝

400 g

Conchiglioni

🧀

Vegan Cheese

🥜

150 g

Cashew Nuts

🍮

400 g

Tofu

🧂

40 g

Nutritional Yeast

🧄

5 g

Garlic

🍋

50 ml

Lemon Juice

🎃

Butternut Squash

🧅

Red Onion

🥛

200 ml

Soy Cream

💧

300 ml

Water

🫒

30 ml

Olive Oil

Preparation Steps

  1. Step 1/6

    Cook pasta, rinse, set aside.

  2. Step 2/6

    Bake butternut, onion, garlic, oil, salt.

  3. Step 3/6

    Blend squash mixture with soy cream, water.

  4. Step 4/6

    Blend cashews, tofu, yeast, garlic, lemon.

  5. Step 5/6

    Layer sauce in dish, fill pasta, top.

  6. Step 6/6

    Bake at 392°F for 25 minutes.

Composition

Ingredients

Types

Pasta, Dairy substitute, Nuts, Protein, Seasoning, Vegetables, Fruits, Liquids, Oils

Ingredients

Conchiglioni, Vegan cheese, Cashew nuts, Tofu, Nutritional yeast, Garlic, Lemon juice, Butternut squash, Red onion, Soy cream, Water, Olive oil

Allergens

Gluten, Tree Nuts, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Blender, Baking dish, Pot

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Italian, Vegan

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : Up to 3 days (Covered), freezer : Up to 1 month (Airtight container)