Italian Shells, Mexican Sauce.. All Vegan!
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Taco Stuffed Shells
1 16 oz can of black beans
1 package of taco seasoning
4 oz Tofutti vegan cream cheese
14-16 pasta shells
1 cup salsa
1 cup taco sauce
1 cut shredded vegan cheddar cheese
1 cup monterey vegan jack cheese
1 1/2 cups of tortilla chips (crushed)
1 cup Tofutti “Better than Sour” vegan sour cream
Warm beans, taco seasoning and Tofutti cream cheese in a pan until it melts together.
Pour salsa on bottom of 9 by 13 inch backing dish. Stuff shells with bean mixture. Cover shells with taco sauce. Cover with foil. Bake for 30 min.
After 30 min, add shredded vegan cheese and chips. Bake for 10 more min.
Top with Tofutti sour cream and salsa (green onions optional).
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About the Author: Jane Velez-Mitchell
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