Fusion stuffed conchiglioni

For 4 people
16 durum wheat giant conchiglioni
300 g of tofu
300 g of Chinese cabbage
1 onion
200 ml soy cream
mix of Oriental spices of your choice
shoyu (soy sauce)
soybean oil
salt
breadcrumbs
nutritional yeast flakes
sesame seeds

For the sauce
0.5 liter of soy milk naturally
2 tablespoons extra virgin olive oil
2 tablespoons flour
0.5 teaspoon vegetable stock powder
a pinch of nutmeg
salt

Chop the onion and let it soften in the oil.
Trim Chinese cabbage and cut it into strips, then ill add it to the mixture.
Season with salt, add the mixture of Oriental spices (the amount will vary depending on personal tastes and spices, usually ranges from one to four teaspoons), add a little water, stir well, put the lid on and simmer approximately 10-15 minutes, stirring occasionally and checking the cooking.
Meanwhile cook the shells in boiling salted water leaving them quite al dente: will then cook in the oven.
Crumble the tofu with a fork after cutting into cubes to make the operation easier, add the soy cream and flavored with shoyu.
Mix well with a fork and add Chinese cabbage, leaving the sweet heat other 5 minutes and stirring carefully so that they amalgaminino fine ingredients and flavors.
Once cooked, stuffed conchiglioni after they are drained and place them in a large baking pan previously greased with oil.
Cover with the sauce and sprinkle with bread crumbs and some nutritional yeast flakes.
Terminate the operation with a sprinkling of sesame seeds, that will give this dish a slight crunchiness.
Bake at 200° C for about 30 minutes in a hot oven until the desired degree of gratin.

Preparing the sauce
Turn on the heat and pour about one cup of soy milk in a thick-bottomed pot high and narrow.
Add a tablespoon of flour at a time stirring constantly with a whisk to avoid lumps.
Add the remaining milk, oil, vegetable stock cube, nutmeg, salt.
Continue stirring until it reaches the desired consistency, which should not be too thick but rather thin.