• Cook manicotti according to package. Drain, rinse, and set aside.

Spice Mixture

• Make the spice mixture by adding all ingredients to a small bowl. Stir to combine.

Enchilada Sauce

• Heat butter in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
• Slowly whisk in vegetable broth, about ½ cup at a time. Add 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.

Filling

• In a medium-size bowl, add all ingredients and mix well.
• Divide 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 noodles. If your meat mixture breaks while filling, just stuff from the other side with the remaining mixture. Repeat until all shells are stuffed.
• Heat oil in a deep-fryer or large saucepan to 350°F
• While the oil is heating, prepare your dredging station. In one shallow bowl, add milk and vinegar. In a second bowl, add the flour. In a third bowl, combine the panko breadcrumbs with the remaining spice mixture.
• 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.
• 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.
• Serve with enchilada sauce, dairy-free sour cream, cilantro, and vegan cheese crumbles!