Vegan Crunchwraps with Potato and Cashew Filling
Ingredients
Filling
- 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 unsweetened non-dairy milk
- Tortilla chips or 4 tostada shells
Toppings
- 1/2 cup chopped or shredded lettuce
- 1 small chopped tomato
Wraps
- 4 12-inch tortillas
- 4 small street taco style tortillas
Sauce
- 1/2 cup vegan sour cream
For frying
- Olive oil for pan frying
Preparation
In a skillet, heat 1/2 tablespoon olive oil over medium heat and sauté the onion until translucent
Add the vegan ground beef, taco seasoning, potato, and carrot; cook until the vegetables are tender
Stir in the cashews, nutritional yeast, salt, and non-dairy milk; cook until the mixture thickens
If using, stir in the vegan cheddar shreds until melted
Mix in crushed tortilla chips or crushed tostada shells for crunch
Warm the 12-inch tortillas
Place a portion of the filling in the center of a tortilla, then top with lettuce, tomato, and vegan sour cream
Fold the sides of the tortilla inward and roll into a wrap
Heat a thin layer of olive oil in a skillet over medium heat
Place the wrap seam-side down in the skillet and cook until golden and crispy on both sides
Slice in half and serve
