Tasty Vegan Mexican Crunchwraps
Ingredients
- 12 oz vegan 'ground beef'
- 1 tbsp taco seasoning
- 1/2 tbsp olive oil
- 1/4 cup chopped white onion
- 1 1/2 cups potato (chopped)
- 1/2 cup cashews
- 1 carrot (chopped)
- 1 tbsp nutritional yeast
- 1/4 tsp salt (or more to taste)
- 1/2 cup vegan cheddar shreds (optional)
- 1/2 cup non-dairy milk, unflavored and unsweetened
- 1/2 cup lettuce (chopped or shredded)
- 1 small tomato (chopped)
- Tortilla chips or 4 tostada shells
- 4 12 inch tortillas
- 4 small street taco style tortillas
- 1/2 cup vegan sour cream
- Olive oil for pan frying the crunchwraps
Preparation
Blend cashews, carrot, nutritional yeast, salt, and non-dairy milk to make a smooth cheese sauce.
Heat olive oil in a skillet and cook chopped onion until soft.
Add vegan ground beef, taco seasoning, and chopped potato to the skillet; stir and cook until the mixture is browned and potato is tender.
Lay a large tortilla flat and layer with cheese sauce, cooked filling, optional vegan cheddar, chopped lettuce, and tomato.
Add tortilla chips or a tostada shell for crunch in the center, cover with a small tortilla, and fold the edges of the large tortilla to seal.
Pan-fry the assembled crunchwrap in olive oil over medium heat until golden on both sides.
Serve immediately with vegan sour cream.
