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 chopped potato
- 1/2 cup cashews
- 1 chopped carrot
- 1 tbsp nutritional yeast
- 1/4 tsp salt or more to taste
- 1/2 cup vegan cheddar shreds optional
- 1/2 cup unflavored and unsweetened non-dairy milk
- 1/2 cup chopped or shredded lettuce
- 1 small chopped tomato
- 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 cheese sauce and set aside.
Heat olive oil in a skillet and sauté chopped white onion until softened.
Add vegan ground beef, taco seasoning, and chopped potato to the skillet and cook until the mixture is browned and potatoes are tender.
Assemble each crunchwrap by placing a large tortilla on a flat surface, adding a layer of the ground beef mixture, cheese sauce, a tostada shell or tortilla chips for crunch, lettuce, tomato, and vegan sour cream.
Top with a small tortilla, fold the edges of the large tortilla towards the center to enclose the filling, and secure if necessary.
Pan-fry the assembled crunchwraps in olive oil over medium heat until golden brown on both sides.
