Vegan Cheesy Taco Stuffed Shells

The calories for your Vegan Cheesy Taco Stuffed Shells are 320 per serving. Also, you can make it in 45 minutes. Your Vegan Cheesy Taco Stuffed Shells will become tasty and fulfilling. Your dish will also have creaminess in it. The equipment for your dish will be minimal. Also, the components for your vegan dish will be decent in amount. For the filling of your large pasta shells, we will use veggies, corn, and black beans as well. We will use plant-based ingredients in this dish. Preparing your vegan dish will not be a hard thing to do. The steps will be simple for your understanding. You may make this for dinner, lunch, parties, or any event.

STATS:

• Serving: 4 people
• Cook duration: 25 minutes
• Number of calories: 320 kcal
• Course: Main
• Preparation duration: 20 minutes
• Total duration: 45 minutes
• Cuisine: Mexican
• Diet: Vegan
• Portion size: 3 stuffed shells

EQUIPMENT:

• Spoon
• Baking dish
• Large pot
• Mixing bowl
• Large skillet

INGREDIENTS:

• ¼ tsp black pepper
• 12 large pasta shells
• One cup cooked black beans
• 2 to 3 tbsp vegetable broth
• 1 cup corn kernels
• One cup diced bell peppers
• 1 teaspoon smoked paprika
• 1 small chopped onion
• Two minced garlic cloves
• One cup vegan shredded cheese
• One teaspoon cumin
• 1 cup unsweetened vegan milk
• Two tbsp tomato paste
• 1 teaspoon chili powder
• Two tbsp nutritional yeast
• 2 tbsp chopped cilantro
• Half tsp salt

INGREDIENT NOTES:

LARGE PASTA SHELLS:

• These will be your basic items in this recipe. You will add filling to these large pasta shells. The filling will not fall apart in your shells. Another option for you can be gluten-free large shells.

BLACK BEANS:

• Adding cooked black beans to your filling will make your dish fulfilling. Also, you will get nutrition from adding these. One alternative for you can be kidney beans.

CORN:

• Your dish will get a bit of a sweet taste by adding corn. Also, you will give your dish some texture if you use it. If frozen is easy for you, you may use that.

BELL PEPPERS:

• The color of your dish will improve with bell peppers. You may use the color you want. These will make the bites of your dish crunchy.

ONION AND GARLIC:

• Both of them can make your dish taste better. For onions, you may use shallots as an alternative.

VEGAN CHEESE:

• Cheese is also the main thing to add to your dish. Adding vegan one will give your dish a creamy feeling. An alternative for you can be cashew cheese.

UNSWEETENED VEGAN MILK:

• Creaminess also comes in your dish if you are using milk. Here we will use the vegan one. Any vegan milk that has no sweetness will be okay for your dish.

SPICES:

• To add the classic taco taste, we will use spices in our dish. For smoked paprika, you may use the normal one as a substitute.

NUTRITIONAL YEAST:

• This will be the optional item for your dish. If you add it, it will give you a more cheesy flavor.

CILANTRO:

• Adding cilantro on top of your dish will be the garnish. This will make your dish fresher. Parsley is a substitute option for you.

VEGETABLE BROTH:

• This will help you in cooking the ingredients. You may also utilize water as a substitute.

INSTRUCTIONS:

1. Warm the oven to 190°C.
2. Boil the large pasta shells the way it is mentioned on its package.
3. Take the water out and place it on a side.
4. Use the skillet to add in vegetable broth and warm it up on a moderate flame.
5. Cook the garlic and onion in it.
6. Then add beans, corn, and bell pepper to cook for five min.
7. Now, include nutritional yeast, spices, vegan milk, and tomato paste to mix.
8. Let this mix simmer so that it gets thick.
9. Then add this filling inside the large boiled shells.
10. Oil up your baking dish just a little bit.
11. Start assembling them in the baking dish.
12. Lastly comes the addition of vegan cheese on the shells.
13. Baking time for this is 25 minutes.
14. Spread cilantro at the end.

SERVING SUGGESTIONS:

• Eat a fresh salad with your baked dish.
• Avocado pieces will look good on your dish.
• Eat your dish with hot sauce.
• You can eat rice with this baked dish as well.

TIPS:

• You may make them in large amounts and then store them for meal prep.
• The filling of your shells must be in a decent amount.
• You may use oil in the baking dish before adding the shells to it.

STORAGE INFORMATION:

FRIDGE:

• Four days can be the time for keeping your baked dish in a closed box.

FREEZER:

• Whether the shells are cooked or not, you may put them away for a maximum of two months.

FAQs:

Will lentils work if I don’t have beans with me?

• Cooked lentils will be okay for adding to your filling.

Does my dish contain any gluten?

• To make your dish gluten-free, you can use gluten-free large shells.

What if I don’t have vegan cheese?

• You may just use nutritional yeast. Skipping vegan cheese will not make your dish creamy.

NUTRITIONAL INFORMATION:

Vitamin A: 2100 IU

Fiber: 7 grams

Potassium: 710 milligrams

Protein: 12 grams

Fat: 10 grams

Sodium: 520 milligrams

Calories: 320 kcal

Total carbs: 45 grams

Net carbs: 38 grams

Iron: 4 grams

Calcium: 150 milligrams