Vegan Crunchwraps with Savory Potato Carrot 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 carrot, chopped
- 1 tbsp nutritional yeast
- 1/4 tsp salt (or to taste)
- 1/2 cup vegan cheddar shreds (optional)
- 1/2 cup unflavored unsweetened non-dairy milk
For assembly
- 1/2 cup chopped or shredded lettuce
- 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
Preparation
Heat olive oil in a skillet over medium heat. Add onion and cook until softened
Add vegan ground beef, taco seasoning, potato, carrot, and cashews. Cook until vegetables are tender
Stir in nutritional yeast, salt, and non-dairy milk. Cook until thickened. If using vegan cheddar, stir in until melted
Prepare the crunchy center: use tortilla chips, tostada shells, or pan-fry the small street taco tortillas until crispy
Place a large tortilla on a flat surface. In the center, place the crunchy center, then top with some of the filling, lettuce, tomato, and vegan sour cream
Fold the sides of the tortilla up over the filling, then fold the top and bottom to enclose, forming a square
Heat olive oil in a skillet over medium heat. Place the crunchwrap seam-side down and cook until golden and crispy on both sides
Serve immediately
