Crunchy Vegan Wraps 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.
Cook vegan ground beef with taco seasoning, olive oil, onion, and potato until browned and tender.
Assemble each crunchwrap by layering the cooked filling, cheese sauce, lettuce, tomato, vegan sour cream, and a tostada shell on a large tortilla, then cover with a small tortilla and fold securely.
Pan-fry the assembled crunchwraps in olive oil until golden and crispy on both sides.
