Homemade 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 potato (chopped)
- 1/2 cup cashews
- 1 carrot (chopped)
- 1 tbsp nutritional yeast
- 1/4 tsp salt (or more to taste)
- 1/2 cup vegan cheddar shreds (optional)
- 1/2 cup non-dairy milk, unflavored and unsweetened
- 1/2 cup lettuce (chopped or shredded)
- 1 small tomato (chopped)
- 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
Heat olive oil in a skillet and cook vegan ground beef, taco seasoning, onion, and potato until browned and tender.
In a blender, combine cashews, carrot, nutritional yeast, salt, and non-dairy milk to create a smooth cheese sauce.
If using vegan cheddar shreds, stir them into the cheese sauce or add them separately as needed.
Assemble each crunchwrap by placing a large tortilla on a flat surface, adding a layer of cooked filling, cheese sauce, lettuce, tomato, and a tostada shell or crushed tortilla chips for crunch, then topping with a small tortilla and folding the edges of the large tortilla to enclose the filling.
Heat olive oil in a pan over medium heat and cook each crunchwrap, folded side down, until golden and crispy, then flip and cook the other side until done.
Serve the crunchwraps warm with vegan sour cream on the side.
