The Betty Crocker Project : Vegan Mexi Shells

Photo: Annie Shannon

Ingredients

1 package Jumbo Pasta Shells ( uncooked )

8 ounces Cans of Organic Tomatoes ( Mexican Flavor )

8 ounces Cans of Organic Tomato Sauce

1 tablespoon Whole Wheat Flour

1 tablespoon Nutritional Yeast

1 teaspoon Chili Powder ( we used a Chipotle version )

4 Dashes of Texas Pete Hot Sauce

1/2 teaspoon Onion Powder

2 teaspoons Ground Cumin

1 package Gimme Lean - Beef

1/2 Large Red Onion ( diced )

1 teaspoon Ground Cumin

1/2 cup Fresh Cilantro

1 Can Chopped Green Chilies

1 Can Organic Black Beans ( drained )

1 tablespoon of Braggs

1 cup Shredded Follow Your Heart Soy Cheese - Mozzarella

1/2 cup Nutritional Yeast

Olive Oil for cooking

Preparation

Preheat oven to 350.

Cook Pasta Shells - using instructions on Box.

In a bowl, mix Tomatoes, Sauce, Flour, Nutritional Yeast, Chili Powder, Onion Powder, Texas Pete and 2 teaspoons of Cumin. Set aside.

Unwrap Gimme Lean and roll into balls that would fit into the shells. In a cast iron skillet on medium heat, heat oil and cook the Gimme Lean and Onions till they start to brown. Then add the can of Black Beans, Braggs and Green Chilies. Continue to cook till the onion have carmelized and the Gimme Lean is completely cooked.

In an ungreased 13x9 inch glass baking dish, spread one cup of the Tomato Sauce mix. Fill each shell with the Gimme Lean & Beans mix and place in the dish with the filled side up. With a ladle pour about half the remaining Tomato sauce mix over the shells. Sprinkle with Nutritional Yeast and Follow Your Heart Cheese and bake uncovered for 30-45 minutes - till cheese gets to the level of melting you like.