Buckwheat dumpling gratin
Gnocchetti di saraceno gratinati
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For 4-6 people
300 g of buckwheat dumplings
400 g kale
200 g of tofu
200 ml vegan cream
3 tablespoons nutritional yeast flakes
3 tablespoons shoyu (soy sauce)
extra virgin olive oil
salt
A delicious warming plate, suitable for the cold season and for when you need heat and energy.
Peel the cabbage by removing the toughest part of the stem and cut the rest into strips.
Let it simmer in a pan with a few tablespoons of oil by combining almost immediately even half a glass of water.
Add salt, stir and place the lid, leaving it to cook for about 30 minutes on low heat, until the kale will be well cooked: stir occasionally and if necessary add a few tablespoons of water.
Meanwhile Cook the dumplings in boiling salted water and drain them al dente.
Crumble the tofu with a fork, after cutting into cubes to make the operation easier. Salt lightly and, if you like, add a pinch of chilli powder.
Add 10 minutes to go with black cabbage when cooking about mixing everything carefully.
Prepare the final coverage by mixing the vegetable cream with 3 tablespoons shoyu and three of nutritional yeast flakes; add a tablespoon of oil.
When the dumplings are cooked al dente, drain and arrange in a lightly oiled ovenproof dish and mix with the Kale with tofu.
Leveled everything in the baking dish and cover with the rich sauce that you prepared with vegetable cream.
Informed in a hot oven for about 20 minutes at 180° C to brown the surface and serve very hot.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
