Preheat oven to medium temperature (180C/350F).
In a pot over high heat, sauté onion, and garlic.
Add cabbage, jackfruit (or just cabbage), salt peppers, and cover, stirring occasionally.
Stir in seaweed, tomatoes, cilantro, and cook for 5 minutes.
Stir in coconut milk and cornstarch (dissolved in some water).
Take off heat and stuff the coquilles, or just transfer to a heatproof dish.
Sprinkle vegan cheese (or margarine) and grated nuts, then set in the oven until broiled.
Serve warm or chilled.

4 tablespoon olive oil
1/2 cup onion, grated
4 garlic cloves, minced
3 tomatoes, chopped
1 green pepper, seeded and chopped
4 tablespoon cilantro, chopped
2 cup unripe and cooked jackfruit, shredded (or sliced cabbage)
1 cup cabbage, thinly sliced
1/4 cup minced nori (or any dried seaweed)
1 tablespoon cornstarch
1/2 cup coconut milk
4 tablespoon grated Brazil nut or cashew
2-5 malaguetta peppers (or preferred)

1/2 cup shredded vegan cheese (or 2 tablespoon chilled margarine for broiling)