We had a small celebration/ party and i made this dish for everybody, but i underestimated how delicious it was gonna be and before i could get enough it was gone! The non-vegans loved it and it was absolutely a hit so i had to make it again!
1 large box of pasta shells
1 bag of Diaya Pepper Jack cheese shreds or vegan cheese of your choice
(i used 1 bag of Diaya pepper jack and 1/2 a cup of Go Veggie Mozzarella but you don't have to)
1 can of salsa of your choice
1 bag of Gardein beef less grounds or beef less grounds of your choice
1 29 oz jar of plain tomato sauce
2 tsp of taco seasoning
1 jar of sliced black olives
1 tbs of olive oil
Optional: Vegan sour cream and corn chips for topping
1. Cook pasta according to instructions on the box, drain and toss in olive oil to prevent sticking. Set aside.
2. In the same pot, saute grounds in olive oil until browned, add tomato sauce and 1 tsp of taco seasoning.
3. Add salsa, olives and shells, stir until combined.
4. Add another teaspoon of taco seasoning if desired, add vegan cheese shreds.
5. Turn off stove. Stir, cover and let sit until cheese is melted.
6. Serve with vegan sour cream and tortilla chips! I also made chili-lime corn on the cob.
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