This was an experimental/we-don't-have-chips-to-make-nachos meal. Turned out better than nachos, in my opinion. I've also done this lasagna style - also delicious. Ingredients: 1 box jumbo pasta shells 1 can vegan refried beans 1 pkg tempeh (Don't get the flax seed kind. Its gross.) 1 cup lettuce (shredded) 4oz vegan cream cheese 1/2 tsp paprika 1 tsp onion powder 1 tsp salt 2 tbsp olive oil vegan cheese to top (I used a combo of Daiya's cheddar and pepper jack)
Directions: 1. Fill a large pot with water. Bring to a boil. 2. Add in pasta shells. Cook al dente 3. Heat olive oil in large pan. 4. Crumble tempeh and add to pan. 5. Sprinkle paprika, onion powder and salt on tempeh. Cook until soft and tan colored. Stir frequently. 6. Add refried beans to tempeh. Stir 7. Add cream cheese to tempeh. Stir until all is blended 8. Strain pasta. Heat oven to 350 degrees 9. On a large baking pan, spray Pam or coat with salsa (I used Pam) 10. Fill each shell with tempeh/bean/creamcheese mixture. 11. Place filled shells on pan 12. Cover with foil and bake 30 minutes 13. Uncover and sprinkle cheese and lettuce on top of each shell. 14. Bake 10 min. 15. Let cool and serve.