1 Package of Vegan Crumbles
(or any vegan meat substitute, crumbled)
2 cups corn (fresh, canned, or frozen)
2 cups canned black beans drained and rinsed
1 small chopped onion
2 tablespoons grape seed oil divided
4 cups salsa (homemade or store bought) divided
1 cup corn meal
1 cup water
1 package vegan taco seasoning
1 cup mini pasta shells or orzo
8 green peppers (halved lengthwise with stems and seeds
removed)
1 package vegan cheese shreds
1 container vegan sour cream
1 bunch chopped green onions
Directions: Preheat oven to 350 degrees. Use half of the
grape seed oil to grease a 13 by 9 inch baking pan. In a large pot, add the other half of the
grape seed oil and onion. Cook until soft, about four minutes. Add the vegan
crumbles and cook until browned. Add corn, beans, shells, taco seasoning,
water and half of the salsa. Bring to
boil. Remove from heat and stir in corn
meal. Fill each pepper half with equal amounts of mixture. Cover and bake 1 hour and 15 minutes or until
peppers are soft. Remove from oven and top each pepper with salsa, sour cream,
cheese, and green onions .
