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Vegan Crunchwrap by @plantifullybased
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
1/2 cup non-dairy milk, 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 (I used Tofutti)
Olive oil for pan frying the crunchwraps
Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
In a pan add 1/2 tbsp of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.
Once the potatoes, cashews and carrots are done cooking strain them if there is any water left.
Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.
Now you are ready to assemble the crunchwraps.
Start off with a 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla. The circle should be about the size of the small street tortilla.
Now you can build the rest of the filling on top of that. Place a little bit of the cheese sauce on top. Then add the tostadas or a few tortilla chips on top of the cheese sauce.
Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.
Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.
Then take the small tortilla and place it on top of the pile of filling.
Fold the edges of the larger tortilla up onto the smaller tortilla. The result will be a pleated hexagon type shape.
Flip it upside down and then place it in a lightly oiled pan.
Cook on each side for 3-4 minutes on a medium heat.