Veganized version of the classic and infamous crunchwraps! Made with vegan ground beef, homemade vegan cheese sauce, vegan sour cream, tomatoes, lettuce and of course crunchy chips. The perfect meal for when you are craving something fun.
½cupnondairy milk (120ml)unsweetened and unflavored
Filling
½tablespoonolive oil
¼cupVidalia or sweet onion (about 28g)chopped
12ouncesvegan ground beef replacer
1tablespoontaco seasoning
½ cupiceberg lettuce (28g)chopped or shredded
1smalltomato (about 90g)chopped
412-inchflour tortillas
4smallstreet taco style flour tortillas
4tostada shellsor tortilla chips to cover
½cupvegan sour cream (60g)
Olive oil for pan frying
Instructions
Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
In a pan add ½ 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.
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.