Vegan Enchiladas Stuffed Shells

5 from 2 votes

In this easy vegan enchiladas stuffed shells recipe, enchilada sauce is brought to the next level. Combining classic Mexican spices, a mild sauce with melty vegan cheese all packed into jumbo pasta shells. This hearty and comforting classic with a twist is a family favorite!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 461kcal

Author: Andrew Bernard

Ingredients

1 lb jumbo pasta shells
1 tablespoon olive oil
½ sweet onion, finely chopped
2 cups red enchilada sauce (click link for our homemade recipe)
4 oz can green chiles, drained
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon garlic powder
1 teaspoon liquid smoke
1 14oz bag frozen meatless crumbles
2 cups shredded vegan cheese, divided (more on top if desired)
salt and pepper to taste

Instructions

Bring a large pot of water to a boil. Preheat oven to 350º F.
Cook jumbo shells pasta according to package directions; drain and rinse in cold water. (Don't skip the rinsing)
In a large nonstick skillet, heat oil over medium heat. Add onions and cook until translucent, about 3-5 minutes.
Stir in enchilada sauce, green chiles, chili powder, cumin, and garlic powder to the pan, stirring to combine. Bring sauce to a boil, then turn off heat.
Inside of a large casserole dish that has a cover (or you can use foil), spoon a thin layer of sauce in the bottom of a large casserole dish.
Remove ½ cup of the sauce and set aside.
Into the remaining sauce, add liquid smoke and stir. Turn heat back to medium.
Next add frozen crumbles and 1 cup of cheese and stir to combine. Add salt and pepper to taste if desired. Turn off the heat and add crumbles mixture into into shells and place stuffed shells into the casserole dish side by side.
When complete spread the remaining sauce over shells and sprinkle with remaining cheese
Cover and bake for 25 minutes.

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