The BEST Vegan Crunchwrap Supreme

• active time: 2 hours
• total time: 2 hours 30 minutes

Ingredients

10-inch burrito-size flour tortillas

Vegan Taco Meat (recipe below)

Vegan Nacho Cheese Sauce (recipe below)

Tostada Shells (store-bought, or homemade recipe below)

Vegan Sour Cream (store-bought, or homemade recipe below)

Guacamole (recipe below)

Chopped tomatoes

Salsa of choice

Shredded iceberg lettuce

Cilantro leaves

Directions

STEP 1

Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges - you’ll use it to patch up the bottom of each crunchwrap (most burrito-size tortillas are not large enough; see notes and photos in blog post).NOTE: if you’re just making one crunchwrap, you can use your tostada shell to cut out a round of the flour tortilla of the same size and use it to patch up the bottom of the crunchwrap (this is the prettier option but more wasteful if you’re making more than one crunchwrap).

STEP 2

Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Nacho Cheese Sauce in the middle, in roughly the same size as the tostada shell, but leave a generous border. Add some of the Vegan Taco Meat on top, spreading out to the border of the cheese sauce.

STEP 3

Spread some Vegan Sour Cream onto a Tostada Shell. Place the tostada shell on top of the vegan ground beef, sour cream side face up.

STEP 4

Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, a few spoons of the Guacamole, and a few cilantro leaves. Place one of the extra tortilla cut-wedges on top of the fillings.

STEP 5

To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold. NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.

STEP 6

Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!

Notes

VEGAN TACO MEAT

Ingredients

▢⅔ cup (180g) green lentils or brown lentils

▢8 ounces (227g) mushrooms stems removed very roughly chopped

▢½ of a small-medium yellow onion very roughly chopped (~75g once chopped)

▢¼ cup (28g) walnuts toasted

▢1 tablespoon flaxseed meal

▢3 tablespoon nutritional yeast

▢1 teaspoon kosher salt plus more to taste

▢freshly cracked black pepper to taste

▢1 teaspoon smoked paprika

▢2-3 tablespoon taco seasoning (start with 2 tablespoons)

▢½ teaspoon porcini mushroom powder add more as desired (optional but adds a concentrated pack of umami)

▢2 teaspoon vegan beef broth seasoning (optional but really makes this taco meat taste like beef)

▢olive oil or oil of choice for cooking

Instructions

Cook the lentils. Bring some water to a boil in a saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 8-10 minutes. The point is to slightly undercook the lentils: they should be mostly cooked but not fully cooked with a distinct bite, as they’ll get cooked later and the taco meat will get mushy if fully cooked. Drain the lentils thoroughly.

Transfer the cooked lentils to a food processor and blend a few times, followed by a few pulses, until the lentils are partially blended with a few pieces still intact. Transfer the lentils to a large bowl and set aside. Wipe out the food processor bowl.

NOTE: Watch the Youtube video at the 03:07 mark to see the desired texture of the blended lentils.

While the lentils are cooking, toast the walnuts. Add to a dry skillet over medium heat and toast for 5 minutes until they smell toasty and are darker in color.

Back in the food processor, add the toasted walnuts. Blend briefly until you have fine crumbs, but don’t over-process, or it will start to turn into walnut butter. Add chopped mushrooms and onions to the food processor and blend a few times, followed by a few pulses until they are very finely chopped.

NOTE: Watch the video at the 04:00 mark to see the desired texture.

Make the taco meat filling. Add the walnut-vegetable mixture to the bowl with the blended lentils. Then add the flaxseed meal, nutritional yeast, salt, pepper, smoked paprika, taco seasoning, porcini mushroom powder (if using) and beef broth flavoring (if using). Use your hands to mix the taco meat until the mixture comes together with your hands. It should easily come together but not be very sticky. If the mixture is too sticky, add a few tablespoons of all-purpose or gluten-free flour and toss to combine.

Cook the taco meat. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with a tablespoon of olive oil. Once hot, add about 1/3 to 1/2 of the mixture to the pan (do not overcrowd) and break the taco meat up with a wooden spoon or angled spatula into as small pieces as you can. Cook for 4-5 minutes, or until browned and slightly crispy. Repeat with remaining taco meat.

VEGAN NACHO CHEESE SAUCE

Ingredients

▢1 cup ~120g raw cashews, soaked overnight (or soaked in boiling water for 1 hour)

▢1/2 cup ~112g vegan unsweetened plain yogurt (I used this one)

▢1/2 cup ~120g salsa of choice

▢2 tablespoons water

▢1 teaspoon ground cumin

▢1/2 teaspoon chili powder

▢1/2 teaspoon smoked paprika

▢1 teaspoon kosher salt

▢2 tablespoons nutritional yeast

▢2 tablespoons pickled jalapeños + 2 tablespoons pickled jalapeño brine, optional but what gives this a distinct nacho taste

Instructions

Drain the soaked cashews and pat dry. Add the cashews, along with the remaining ingredients, to a high-powered blender. Blend until thick, creamy, and smooth.