Quick and Easy Vegan 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 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
Prepare the cheese sauce by blending cashews, chopped carrot, nutritional yeast, salt, and non-dairy milk until smooth and creamy.
In a skillet, heat 1/2 tablespoon olive oil over medium heat, add chopped white onion, and sauté until translucent.
Add vegan ground beef, taco seasoning, and chopped potato to the skillet; cook until the beef is browned and the potato is tender.
Assemble each crunchwrap on a large 12-inch tortilla: spread cheese sauce in the center, add the cooked beef mixture, more cheese sauce, a tostada shell or crushed tortilla chips for crunch, chopped lettuce, and chopped tomato, then place a small street taco tortilla on top and fold the edges of the large tortilla towards the center to seal.
Heat olive oil in a pan over medium heat and fry each crunchwrap seam-side down until golden brown, then flip and cook the other side until crispy.
Serve the crunchwraps hot with vegan sour cream on the side.
