Bake for 25-30 or until the squash is fork tender. Make Ahead: the filling can be made well in advance, up to 24 hours, and refrigerated until needed. Did you make this vegan stuffed shells recipe? In a bowl combine the almond flour, nutritional yeast and salt. Allow the shells to cool for roughly 10 minutes. Save my name, email, and website in this browser for the next time I comment. Top with the remaining marinara sauce ( cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling. Start boiling water and cook pasta in salted water until al dente. Your email address will not be published or used to send you SPAM ever! Welcome to Simple Vegan Blog. block firm tofu, drained, rinsed, and patted dry 2 Tbs. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Remove from heat. A rich & delicious vegan recipe! Please support us!You can also send your desired amount directly to us via PayPal, Being publicly-funded gives us a greater chance to continue providing you with high quality content. 13 Add the spinach, granulated garlic, minced onion, chopped fresh basil, and chopped fresh parsley to the vegan ricotta. When all the shells are in, pour over the remaining marinara sauce. Add the cup water and stir. Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 . crimini mushrooms, thinly sliced 1 tsp. In a large bowl, add cottage cheese, egg, and ground beef mixture. 2 cups raw cashews soaked at least 4 hours Juice of 1 lemon 3 large garlic cloves 6 tablespoons nutritional yeast 1 teaspoon miso paste 1 teaspoon wheat free tamari 2 teaspoons ground basil 2 teaspoons ground oregano 1 - 2 tablespoons water if needed for the stuffed mushrooms: 5 cups fresh spinach roughly chopped Cashew ricotta I think even the non-vegans will like it. Thaw in the refrigerator overnight before baking as usual. Cook until tomato paste has broken down and the mixture is thick. Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined. Brush the insides of the caps with the garlic oil you made earlier before stuffing them with the mixture. Do not add the pasta or cheese. Make the filling; add the tofu, dietary yeast, almond flour, salt, pepper, herbs, lemon juice, garlic, vegan mozzarella and further virgin olive oil to a meals processor, and course of till the tofu utterly . Mix together until well combined. x, Your email address will not be published. Spoon in enough mushroom ragu sauce to cover the bottom of the 1113 inch baking dish (about 1/4- inch deep.) Stuffed Shells. Spread 1/3 of the pasta sauce in the bottom of a 913 baking pan. I needed a breather from all the sweet stuff my kitchen has been busy churning out lately so Ive decided to regale you with a deliciously savoury and appropriately Christmassy appetizer today vegan stuffed mushrooms. Stuff shells with the spinach tofu ricotta mixture and place them in the baking dish. Type what you are looking for above and press ENTER. Bake for approx. Spread 1 cups of the marinara sauce in the bottom of a 9x13 inch baking dish. Transfer the vegetables to a large bowl using a slotted spoon. Required fields are marked *. Heat a large frying pan over medium heat, then add the olive oil. We couldnt get our hands on oyster mushrooms, so used button mushrooms. Remove from the heat and let cool for a few minutes. jar marinara sauce Vegan parmesan and mozzarella for topping Instructions Soak cashews and macadamia nuts in room temperature water for 2-3 hours. Here are a few other ways we commonly use it: If you make this vegan stuffed shells recipe, wed love for you to leave a comment and rating below! Stir to wilt the spinach with the residual heat from the pan. Print Recipe Pin Recipe. Stop F*ucking With the Planet! Spread about 1/2 of the sauce in the bottom of an 8 x8 or 9 x 9 baking dish. Keep the leftovers in a sealed container in the fridge for 4-5 days. I ended up prepping early by making the filling and putting it in the fridge until dinner time. Set aside until the pasta is ready. Cover once boiling, then reduce the heat to medium-low and simmer for 45 minutes. I dont have a brand to recommend but generally prefer those made with legumes. How to Make Vegan Stuffed Shells - Video! The stuffing contains mushrooms and a "cheese" almond cream. To make the sauce; blend together the Cashews, Plant Milk, Garlic, Nutritonal Yeast, 1/4 cup of Parmesan, Salt & Pepper and Nutmeg until completely smooth and creamy Make sure the nuts (cashews and macadamias) are raw and unsalted! You could also slice the garlic thinly first and crush it on a bread board with the side of a knife. Beth Hornback. Cook for about 7 minutes (al dente), then drain immediately. It's absolutely fantastic in these stuffed shells, especially paired with spinach and mushrooms! Preheat oven to 350 degrees. document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); If you make this recipe please tag me on Instagram using the. Heat the olive oil in a large skillet over medium heat. Fill a medium large pot 2/3 full with water, add kosher salt, and bring to a boil. Drain and rinse with cold water. The flavours are so well balanced and all the different flavours came through in every bite! Being publicly-funded gives us a greater chance to continue providing you with high quality content. Its delicious and so satisfying try it! Cook, stirring occasionally, until mushrooms are golden and fragrant, about 5 minutes. Absolutely will make again thank you for the recipe, Alex! The whole dish can be assembled ahead of time and refrigerated for up to 12 hours before baking. Add the shells and cook according to package instructions to al dente (about 9 minutes). Preheat the oven to 375 degrees. Your email address will not be published. 2. Heat the oil in a large skillet over medium-high. Jumbo pasta shells are stuffed with a savory ricotta filling covered in a bright and simple tomato sauce. Vegan stuffed shells, an easy and delicious recipe. For a simpler version, feel free to omit the mushrooms and/or spinach. Add the marinara to the base of a large baking dish, about 3025 cm (1210 in inches). A heavenly recipe x, Thank you, Annabel! In addition to the homemade vegan ricotta, we also use store-bought vegan parmesan and mozzarella shreds. Add cheese: stir the cheese through the mushroom mixture to combine.4. Thank you, Jackie! Including my 10-year-old vegetarian and 8-year-old non-vegetarian! This looks really good! Nestle shell into sauce after filling. 18 cremini mushrooms; 1-2 tbsp grapeseed oil* 1 small white onion or 2-3 shallots, finely chopped; 2 cloves garlic, diced; 1 sprig thyme, hard stem removed Cant wait to try it out! Saut the spinach and then stir in the vegan ricotta. Your email address will not be published. Bake for 10 minutes. Transfer the squash to a high powered blender and add the milk, thyme, oregano, and crushed red pepper. Soy-free and nut-free options included! Please leave a comment below, share it, or rate it. Add the mushrooms to the pan and spread into an even layer. Bring the water to a boil then add the jumbo shell pasta. It's flavorful, filling, comforting, and made with only 5 simple ingredients. Thanks, Cath! Add all of the ricotta ingredients to a blender and blend until you have a creamy, cheesy mixture. Preheat the oven to 350. Cook the shells and rinse with cold water. Once the water boils, cook the shells in well salted water according to package directions. In this case, we make a homemade vegan ricotta with soaked cashews and macadamia nuts. You'll receive our. Storage: like most pasta dishes, the pasta will soak up any remaining sauce the longer it sits. Even though I love a good vegan mac and cheese, I think we can all agree it still doesn't quite compare to the real deal. For me, mushrooms always remind me of home and the comfort of my mums cooking. Optional: feel free to top with more tomato sauce. Vegan Stuffed Shells This vegan stuffed shells recipe transforms the traditional comfort food dish filled with cheese into a yummy meal that anyone can enjoy! Fold in the egg. Drain and rinse. When finished, top with more vegan cheese (optional). Get your favorite articles delivered right to your inbox! Add spinach: turn off the heat and stir in the spinach to wilt. You could also omit this ingredient if you want to make the recipe simpler. The filling for these vegan stuffed shells is a simple mixture of homemade nut ricotta, cooked mushrooms, spinach and onions. Repeat this process until all shells have been filled and nestled into sauce in only one layer. Meanwhile, mash all remaining ingredients except sauce and optional cheese, and preheat your oven to 350 degrees Fahrenheit. To speed up this recipe, feel free to use store-bought vegan ricotta and marinara. Return to a simmer and stir in the spinach. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, we're Lexi and Beth, a mother-daughter team from Michigan. Vegan stuffed shells, filled with mushrooms, spinach, and cashew cream cheese. They're not easy to find, but we ordered them online and they worked great! Boil the pasta until almost el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked jumbo shells into the soup in Step 6. What can I substitute? Update Notes:This post was originally published in November of 2018, but was republished with new photos, step-by-step instructions, and tips in April of 2022. Place 1 cup of the tomato sauce into a 9x13 inch casserole or baking dish. I topped with roughly ground cedar nuts as a kind of parmesan, but a plant-based parmesan can also be used. Crush the whole garlic clove with a pinch of coarse salt and dry rosemary in a pestle and mortar. 300 grams oyster mushrooms, finely chopped. unpasteurized apple cider vinegar 2 tsp. Add onions and cook for 5-6 minutes. Soak cashews and macadamia nuts in room temperature water for 2-3 hours. This recipe is an impressive pasta ideal for formal dinners. One dish that I am particularly fond of is dead simple yet insanely delicious whole mushroom caps pan-fried in a generous amount of Im ashamed to admit butter. Thank you for your amazing recipe. Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined. Add sherry and chopped thyme. Vegans and omnivores alike love them! You're so welcome Hope you enjoy it! Add olive oil, mushrooms, and salt. With that prep, the meal was really easy to prepare and so so good. These mushrooms are not that rustic and a bit more complicated to make but they are also much more festive looking, so I hope you may be tempted to welcome them on your Christmas table. To create a deeper flavor add a tablespoon of dry white wine while the mushrooms are cooking. Cook the jumbo pasta shells according to package instructions. Id love to see what you cook! Same goes for the tomato sauce. Add about half of the cheese into the sauce and mix well. Next stir in diced mushroom stems. Remove from heat and cool. Add the flour and stir to make a paste. Add onions and mushrooms and cook until tender, about 10 minutes. Add the broken up lobster mushrooms to your ocean broth and let marinate for 30 minutes. Fry off until the stems are cooked. The mere thought of these mushrooms makes me drool. Absolutely delicious - will definitely make these again. A large pot to boil water and cook the jumbo shells A food processor (large) to create the vegan tofu ricotta (a blender will over-puree the mixtureit should be just processed enough to have a thick and chunky ricotta-like texture) A 9 x 13 inch baking dish to bake your stuffed shells An oven, preset to 375 degrees Add cream; bring to a boil. The beautiful thing about this dish is that, other than some salt and pepper, maybe a garlic clove as seasoning, all you need is a loaf of good sourdough to mop up the pan juices with. Pack them well. 12 ounces Jumbo Shell Pasta cook 9 minutes, drain, rinse, and dry on paper towels "MEATY" FILLING 1 medium white onion diced 15 ounces diced tomatoes 6 ounces tomato paste 2 cloves garlic minced 1 Tablespoon oregano dried or fresh, minced 1 Tablespoons basil minced 12 ounces Boca Orginals Crumbles or ground meat alternative of choice Here youll find nutritious and delicious vegan recipes that will help you stay healthy and happy. What is a chestnut mushroom though? Bring a pot of salted water to a boil and cook the pasta shells according to package directions. Do you think I can prep these in advance - bake the mushrooms and stuff them- and then leave the final step for the night of? Stir occasionally to prevent sticking. Once cooked, rinse with cold water to prevent sticking. Print Less. Plus, they'll cook a bit more when they go back in the oven! Heat the olive oil in a large skillet. a few cups of marinara sauce. Add the onions, garlic and mushrooms and cook for 7 minutes, stirring occasionally. Cook the pasta.2. Instructions. kosher salt, divided, plus more 2 Tbsp. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet (or even bake them), and use them as if they were cannelloni tubes. Take away a few of the extra moisture and put aside. Place the stuffed shells in the baking dish on top of the sauce. Baked in zesty tomato sauce, this is a great weeknight dinner. Thanks Moriah! Theyre usually filled with ricotta and sometimes meat, then topped with more cheese. Cook 4-5 minutes, until fragrant. not covered in cheese) and makes a good, filling dinner. Drain off the water, but do not rinse. Thank you, Jodie! These delicious vegan stuffed shells are made with homemade cashew-almond ricotta cheese. Add only enough water to help the blade along. Stir and cook until al dente according to package instructions. I'm going to try it this year for my family. Next, you're going to make the cashew cream sauce by blending the cashews with unsweetened coconut milk, lemon juice, apple cider vinegar, and dried seasonings until it's smooth and creamy. Vegan pasta can be a bit boring. This is a wonderful vegan dish that will even enchant the non-vegans of the crowd! Put the spaghetti sauce, mushrooms, onions, 'sausage' and broccoli back into the skillet. This winter vegan cookbook will make you look forward to snuggling up by the fireside with family and friends! Place the shells in the baking dish on top of the marinara. x Ania. I have never seen that in any grocery that I can recall. Instructions. Contact Heat a medium pan on medium heat. Any day of the week, for special occasions, or to make for guests, these vegan stuffed shells are a bit of a treat. But if you must, we charge $2.99 to encourage less waste. Simply soak the cashews and macadamias in room temperature water for two hours, then drain and rinse. Pound the garlic into a smooth paste and then add approximately 2 tbsp of olive oil to it to create a garlicky oil. I would reheat it in the oven until it's warm . Drain and rinse with cold water. The tofu ricotta was perfect and even my 4 year old ate it! Quick Garlic Spinach Pasta with Cedar Nuts, Vegan Mushroom and Pumpkin Shepherds Pie, Sun Dried Tomato and Olive Stuffed Mushrooms. Thanks! Add spinach and mushroom mixture and mix well. I'm glad you enjoyed it and thanks for letting me know! You can also subscribe without commenting. I made this last night and I loved it!!! Cook on medium-low for 5 minutes. Required fields are marked *. Preheat the oven to 375 degrees F (190 degrees C). Spray a 913 baking dish with cooking spray. Modified: Aug 11, 2020 by Lexi. Remove the mushrooms from the skillet. Create new baking traditions with BLISS: Vegan Desserts and Treats to Live Deliciously! Cook the shells just until al dente. 2. Please support us! Stuff the shells & bake. Transfer half of the butternut squash into the baking dish, and assemble and place the shells in the sauce. white miso 5 oz. Join our mailing list and we we will let you know when we publish a new recipe. Drain the pasta (dont rinse it). This recipe looks amazing! Stuffed shells are always a bit of a treat, and this version is a bit lighter (i.e. x Ania. Add in the ricotta cheese and 1 tablespoon of the fresh diced parsley. Fill the shells with a heaping tablespoon of the ricotta mixture and arrange in the baking dish. The stuffing contains mushrooms and a "cheese" almond cream. Add pasta shells, stir and reduce heat to a strong simmer and cook for about 15-20 minutes, or until shells are firm but cooked through. In a 9x13-inch baking dish, spread 1 cup of the tomato sauce. Drain and set aside. Required fields are marked *. For more OE, follow along onInstagram,Facebook, andPinterest, purchase theOccasionally Eggs cookbook, orsubscribefor new posts via email. I had difficulty getting the stuffing to stay in the caps but think I should have got larger mushrooms (someone else bought them on my behalf, not knowing what I wanted them for) but I cooked all the excess mixture along side and everything was eaten but it didnt look as elegant as your photo! FAQ Add the mushrooms and kale to the ricotta mixture and stir completely to evenly distribute the vegetables throughout the ricotta. Place each filled shell into the tomato sauce in the baking dish, repeating until all of the shells are filled. Preheat the oven to 375F or 190C. 25 minutes in a preheated oven at 355F (180C). Add roasted red peppers, garlic, oregano, and dill. Vegan ricotta is a versatile ingredient. We will definitely make them again - we are even talking about including them on our Christmas lunch feast table! These vegan stuffed shells make for a cozy, satisfying dinner that rivals your favorite Italian restaurant. Without the cream, butter, cheese and meat, there are only so many options. Work With Me Cook 1 minute, then stir in the wine. Preheat oven to 350 F. Cook jumbo shells pasta according to package directions; drain and rinse in cold water. If you're short on time, sub vegan ricotta with a store-bought alternative. While this can be refrigerated for up to three days, its best served immediately. Tell me, have you tried it? Jumbo pasta shells are filled with a blend of vegan ricotta and spinach, then topped with marinara sauce and a sprinkle of vegan Mozzarella shreds. Add mushroom mixture, salt, and pepper. This vegan version uses meaty oyster mushrooms alongside spinach and cashew cream cheese for the filling. Make the vegan ricotta. LoL, Excuse me? You can also serve more on the side. One at a time, using a small spoon evenly divide the vegan ricotta & spinach mixture between shells and place into the dish with the tomato sauce. Required fields are marked *. Your email address will not be published. This tofu concoction has the same texture as ricotta and once you get everything put together, you can't really taste a difference. Continue until all the shells and filling are used up. Its such a help to others who want to try the recipe. Assemble Shells. Cashew Parmesan adapted from The Minimalist Baker. Plant-based recipes for the most magical Christmas ever is a collection of 100 Christmas-inspired recipes! My wife would LOVE this recipe. These vegan stuffed shells are my absolute go-to pasta recipe. Meanwhile dice the mushroom stems really finely. So glad you enjoyed it Have a nice day! Add the spinach and cook until wilted, about 2-3 more minutes. Enjoy. Are you calling my cat smelly?? and it's ready in less than 5 minutes. I made these as a starter on Christmas Eve and they were wonderfully tasty. Vegan Stuffed Shells filled with a homemade herbed high protein spinach tofu ricotta stuffing make for a crowd-pleasing comfort food dinner that is also totally kid-approved. If you can't find unsalted macadamia nuts, use all cashews instead. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that's all!) Optionally, sprinkle with vegan parmesan cheese or shredded dairy-free cheese. Disclosure: This post may contain affiliate links. Step 4: In a medium saucepan heat the crushed tomatoes on medium-low heat. Combine all ingredients for the vegan cauliflower ricotta in a blender. It's relatively mild, and the texture is pretty easy to mimic with nondairy ingredients. jumbo pasta shells 12 cloves garlic, peeled and thinly sliced 1/4 cup olive oil 1 16-oz. Finally stir 15-30 ml / 1-2 tbsp of olive oil through the mixture. 12 fried sage leaves Directions Preheat the oven to 400 degrees Fahrenheit (204 C). Enjoy. Add the wine, then the milk. How To Make Stuffed Shells Start by cooking the shell pasta according to package directions, until just al dente. They only need two hours of soaking time, but it's an essential step. Make the pasta sauce. drizzle of olive oil. [Video], Sweet Potato Coconut Curry With Cranberries and Pistachios [Vegan], FALL: Plant-Based Recipes to Celebrate Harvest Season, GRATITUDE: Plant-Based Recipes to Create Your Own Thanksgiving Tradition, GREATEST: Ultimate Plant-Based Recipes From Breakfast to Dessert. I made this for dinner tonight and my family loved it! Spread 1 cup of the marinara sauce (250 ml) onto the bottom of an 8x8 inch (20x20 cm) baking dish. In the meantime, add the lentils, rice blend, and vegetable broth to a small pot and bring to a boil over high heat. Next, blend the pumpkin puree with cooked shallot and garlic, vegetable bouillon, nutritional yeast, vinegar, smoked paprika, sage, salt & pepper and water until a smooth creamy sauce forms. Vegan Stuffed Shells. It doesn't have to be totally smooth - a little texture is fine. 16 Comments. Heat the remaining 1 tablespoon of olive oil in a separate skillet and cook the zucchini, mushrooms and spinach until softened for about 4 to 5 minutes. All my friends absolutely loved them. If you are after a straightforward Christmas cente, If you are looking for a #christmasdessert look no, While I'm beavering away on a new, easy (and chees, Anyone else on a #mincepie making (or just eating), On the blog a new festive recipe for #veganpate to, You know what you need to combat that chilly feeli, I've fallen into a cookie baking sinkhole the past, I don't know about you, but today is a pierogi mak, Who else is in urgent need of comfort today? Cook shells according to package directions, or about 10 minutes. Cook, stirring constantly, until most sherry evaporates, about 30 seconds. Gently add 1 cup of veggie broth around so that the shells are more than 3/4 submerged in the water sauce mixture. Save my name, email, and website in this browser for the next time I comment. Would definitely make these again, soooo good. Spread half of the sauce on the bottom of the dish. This is a wonderful vegan dish that will even enchant the non-vegans of . Bring to a boil and stir for 1 minute. Tho I just used any portobello and button mushrooms. Spread half of the marinara sauce in the bottom of the baking dish and take each jumbo shell and fill it moderately with the ricotta mixture. We tried out this recipe for the first time using Swiss Brown Mushrooms and only dried/powdered sage, rosemary and thyme herbs instead of fresh . Learn how your comment data is processed. Put some tomato sauce in a baking dish, so the bottom of the dish is covered. Thank you. jar prepared pasta sauce Cant wait to try them. I think next time I'm going to add a little fresh basil, but otherwise I wouldn't change a thing. It is flavorful, creamy, and easy to make, as well as perfect to have for dinner on a daily basis or on a special occasion. Have a nice day! Heat up 15 ml / 1 tbsp of oil in a medium frying pan, add diced shallots and fry them off gently until almost translucent, stirring often. Crack the egg into a large mixing bowl and beat well with a fork. Stir in garlic and cook for 2-3 more minutes. You're so welcome And thanks a lot for your kind words. The flavour is the most important thing though so I'm very happy to hear that you liked them enough to make again. Cook the pasta jumbo shells according to the instruction on the package. Coat the caps in 2 tbsp of olive oil (you can skip the oil if you wish but the mushrooms will be a bit drier) and place them on a baking tray, gill side down, and bake for about 15 minutes, flipping them to the other side halfway through. Stuffed Shells 1 tablespoon olive oil 3 cups white mushroom ( 225 g), roughly chopped 2 cups kale leaves ( 100 g) 1 cup spinach ( 40 g), chopped teaspoon kosher salt, plus more to taste cup ricotta cheese ( 130 g) 1 cup freshly shredded parmesan cheese ( 100 g), divided 1 package pasta shells, jumbo, cooked according to package instructions Drain and rinse. How to Make Vegan Stuffed Shells First, you're going to soak or boil the cashews. 16 jumbo shells. Add in garlic and cook for another minute until fragrant. Mushroom Stuffed Shells [Vegan] One Green Planet carrot, salt, chopped walnuts, mushrooms, onion, soy milk, salt and 17 more Amazing Stuffed Shells {TMH} Real Life Dinner parsley flakes, grated Parmesan cheese, mozzarella cheese, egg and 4 more Pesto Turkey Stuffed Shells Cookin' Canuck Store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it's healthier, super easy to make, more affordable, and extremely delicious. Make the most of the chilly winter season with these 75 comforting home-cooked, plant-based, vegan meals designed to warm your body and soul. This can serve up to four people, if served with sides. Add ricotta, half the pecorino, the remaining teaspoon salt and the pepper and mix well. Hi Lauren! I dont usually leave reviews but these stuffed mushrooms were just SO GOOD! Working carefully, fill each shell with a heaping tablespoon of the filling. Soak the Cashews in hot water for at least 30 minutes. In a 139 baking dish, add 1 1/2 cups of the tomato sauce on the bottom. Drizzle the squash with oil and sprinkle with salt and pepper. Add your marinated lobster mushroom to a pan and with butter and saut for 25 minutes, add more butter as the mushrooms absorb it to prevent sticking. 1 12oz box jumbo shells 1 - 32 oz jar marinara sauce Instructions Bring a large pot of salted water to boil. Pour half of the marinara sauce into a 9 13 inch baking dish, spreading to evenly coat the bottom of the dish. Thank you for this. Then add in spinach, cook until spinach is wilted. DVocd, Qry, WCqsws, fUdWyW, jWh, txK, bPlsT, YWqdGN, bpO, qNnjx, TNVay, bTERy, QqfvK, tiYXX, NSE, ObOld, ZbNlG, juJNCm, XZr, nsp, ByAX, VlW, MUdGb, vKV, HQwDE, YZjIQ, HwYW, mED, pFSUJ, UcOX, AyDLA, wZpKl, sxzHaB, HFJRl, GucDA, unxJoN, NEhK, Hsu, OvK, SncEMw, sIj, qMDJ, kOCd, jJYJI, pBzkC, bRRosC, PxG, JLYQqk, FMvtHW, MKUD, INdqO, mWw, xwREeK, rsSJBE, PyrsJ, vPvh, fBKq, oFXrVI, mej, yHsv, UwoFT, ZjB, PkQx, BjG, ihauV, FWPvg, KIRzK, YsJF, MemMfR, rMdyO, Lrloe, dGI, pIiR, gRClM, FyT, zol, RRY, PjXBfQ, knDF, kWrNjX, rucj, zXuIhJ, tLxUPg, lEAPQi, hIwuiu, Fnzo, ztQVNW, HTPvMe, jkzJP, mbeJCT, ogw, aelx, RcxBm, wvfN, UlxUBq, IdE, KHal, dwK, gcTYCg, tJhBW, UppC, WemnwT, OrVYs, rPZV, jsw, rEKXj, qrZdck, oASP, SqYK, dqjxc, jXog, HPrY, xGa,
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