Vegan Crunchwraps with Taco Filling
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
Prepare the vegan cheese sauce by blending cashews, carrot, nutritional yeast, salt, and non-dairy milk until smooth
Sauté chopped onion in olive oil until softened, then add vegan ground beef and taco seasoning, cooking until browned
Cook chopped potatoes in a separate pan until tender
Assemble each crunchwrap by placing a large tortilla on a flat surface, adding a layer of cooked ground beef mixture, vegan cheese sauce, chopped lettuce, tomato, and a crunchy tostada shell or tortilla chips in the center
Fold the edges of the tortilla towards the center to enclose the fillings, securing with a small tortilla if needed
Pan-fry the assembled crunchwraps in olive oil over medium heat until golden and crispy on both sides
Serve with vegan sour cream on the side
