Vegan Deep Fried Enchilada Stuffed Manicotti

These Deep Fried Enchilada Stuffed Manicotti Shells are over the top delicious. They’re packed with Mexican-spiced vegan ground, fried until golden brown and crispy, and then drenched in a zesty, homemade red sauce. If you love enchiladas, pasta, and fried food, then this is the recipe for you!

Ingredients for Deep Fried Enchilada Stuffed Manicotti

The necessary ingredients are fairly simple and you might already have most of these in your kitchen. Besides manicotti noodles and oil for frying, here’s what you’ll want to gather.

Spice Mix

The enchilada spice mix is used in the filling and the sauce to make prep even easier. Here’s what pantry spices you need:

• Chili powder, cumin, onion powder, garlic powder, salt, Mexican oregano, cayenne, and black pepper

Enchilada Filling

• 6-Pack Impossible Burgers – Thawed. We don’t need a binder (like egg) when using these pre-formed burgers so it just saves an ingredient and a step.
• Dairy-Free Cheddar. If you can, find the block version and grate it yourself!
• Panko Breadcrumbs
• Granulated, Minced Garlic (Dried Garlic)
• 2 Tablespoons of the Spice Mixture From Above
• 2 Tablespoons of the Enchilada Sauce From Below

Enchilada Sauce

• Vegan Butter
• Flour
• Vegetable Broth
• Tomato Sauce
• 2 Tablespoons of Spice Mixture From Above

Dredging Station

• Plain, Unsweetened Plant-Based Milk + Apple Cider Vinegar
• Flour
• Panko Breadcrumbs + Remaining Spice Mixture

Let’s Make These Fried Mexican-Inspired Pasta Shells

1. Cook manicotti according to package. Drain, rinse, and set aside.
2. For the spice mixture, add all the ingredients to a small bowl. Stir to combine.
3. For the enchilada sauce, heat the butter in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
4. Slowly whisk in the vegetable broth, about ½ cup at a time. Add the tomato sauce and 2 tablespoons of the spice mixture. Whisk until combined and slightly thickened, about 3-5 minutes. Set aside until ready to use.
5. Make the filling by adding all ingredients to a medium-size bowl and mix well.
6. Divide the meat mixture into 14 even-sized balls. Now, roll each ball into a cylindrical shape that matches the length of your manicotti noodles. Carefully stuff into each noodle. If your meat mixture breaks while filling, just stuff from the other side with the remaining mixture. Repeat until all shells are stuffed.
7. Heat oil in a deep-fryer or large saucepan to 350°F
8. While the oil is heating, prepare your dredging station. In one shallow bowl, add milk and vinegar. Add the flour to another. In a third bowl, combine the panko breadcrumbs with the remaining spice mixture.
9. Working one at a time, dip the stuffed shells into the vegan milk. Then toss the shell in the flour, back into the milk, and finally shake in the panko breadcrumbs. Milk, Flour, Milk, Panko! Repeat until all the shells are coated.
10. Fry 4-5 breaded shells at a time in the hot oil until golden brown, about 3 to 5 minutes. Transfer the cooked shells to a paper towel-lined plate and repeat until all the shells are fried.
11. Serve with enchilada sauce, dairy-free sour cream, cilantro, and vegan cheese crumbles! I like to slice in half for easy eating!

Air Fry Instructions

Instead of deep-frying, you can opt to make these in your air fryer. Spray generously with cooking oil and cook at 375°F for 16 minutes, turning halfway through.

Recipe Inspiration

I made Eat Figs Not Pigs Vegan Jumbo Stuffed Shells a while ago, and everyone loved them! I wanted to make them recently for other family members, but, unfortunately, I couldn’t find shells ANYWHERE! We ended up using manicotti instead, and it ended up being a perfect substitute, which ultimately led me to this creation.

For the spice mixture hack, I turned to Recipe Tin Eats. I actually want to make this recipe soon using vegan-friendly alternatives!

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make these deep-fried enchilada-stuffed shells and share them with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison

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