Vegan Crunchwrap Supreme

If you’ve tried the crunchwrap supreme at taco bell, then I can guarantee you’ll love this recipe. In fact, it’s even better than the taco bell version. Not only is this crunchwrap tastier than taco bell’s one, but it’s a lot healthier and vegan-friendly.

This crunchwrap is loaded with vegan ground beef, cashew queso, lettuce, tomatoes, cheddar. All of those ingredients are wrapped in a golden brown, perfectly crispy tortilla.

How to make the best vegan crunchwrap supreme:

Ingredients:

  • 12 oz vegan ground beef
  • 1 1/2 cups potato (chopped)
  • 1/2 cup cashews
  • 1/2 cup vegan sour cream
  • 1/2 cup vegan cheddar shreds
  • 1/2 cup lettuce (chopped or shredded)
  • 1/2 cup non-dairy milk (unflavored and unsweetened)
  • 1/4 cup chopped white onion
  • 4 tostada shells or tortilla chips
  • 4 12 inch tortillas
  • 4 small street taco-style tortillas
  • 1 tomato (chopped)
  • 1 carrot (chopped)
  • 1 tbsp nutritional yeast
  • 1 tbsp taco seasoning
  • 1/2 tbsp olive oil
  • 1/4 tsp salt (or more to taste)
  • Olive oil

Ingredients:

Start by filling up a pot with water and bring it to a boil. Add the carrots, potatoes, and cashew and let them boil for approximately 20 minutes or until soft.

Now, in a pan that is over medium heat, add 1/2 tbsp of olive oil and onions. Once the onions are translucent, add the ground beef and taco seasoning and cook for an additional 5 minutes.

Once the 20 minutes have passed, drain from any excess water.

Then place it into a blender and add the salt, nutritional yeast, vegan cheddar shreds, and non-dairy milk. Blend until the mixture smoothens.

Next, it’s time for assembling the crunchwraps, in order to do that start by placing a few scoops of the ground beef on the center of the 12-inch tortilla.

After that, place the cheese sauce, tostadas, and tortilla chips in this order on top of the ground beef. Then spread around 2 tbsp of vegan sour cream and sprinkle some tomato and lettuce. Finally, top with the cheese sauce.

Then take a small tortilla and place it on top of the cheese sauce. Now in order to make the shape of the crunchwrap, start by folding the tortilla around the filling in a circular motion, meeting the small tortilla you used for the center.

Now lightly oil a pan over medium heat and flip the crunchwrap upside-down. Cook for approximately 5 minutes on each side or until golden brown.

Serve with salsa, guacamole or your favorite sauce and enjoy!

Source: www.plantifullybasedblog.com

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