Vegan Crunchwraps with Taco-Spiced Potato 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
Preparation
Heat olive oil in a skillet over medium heat
Cook onion and carrot until softened
Add potato and cook for 5 to 7 minutes until starting to soften
Stir in vegan ground beef, taco seasoning, nutritional yeast, salt, and cashews
Cook until heated through, about 5 minutes, adding non-dairy milk if dry
Season with additional salt to taste
Warm the 12-inch tortillas
Place a small street taco tortilla in the center of each large tortilla
Spread filling over the small tortilla, leaving a border
Top with lettuce, tomato, vegan sour cream, and optional vegan cheddar
Fold the left and right sides of the large tortilla over the filling to meet in the center
Fold the top and bottom to enclose the filling, forming a rectangular packet
Heat olive oil in a skillet over medium heat
Place the crunchwrap seam-side down and cook until golden brown, about 3 to 4 minutes
Flip and cook the other side until golden and crispy
Serve with tortilla chips or tostada shells on the side, if using
