Additional vegetable oil, for frying corn tortillas
1 cup vegan cheddar shredded cheese (we used Daiya brand)
¼ cup original, unsweetened almond milk
1 TBS Slap Ya Mama seasoning, optional
Vegan sour cream
Shredded lettuce
Tomatoes, diced
Avocado or guacamole, optional
Vegan refried beans, optional
Hot sauce, optional
Instructions
Vegan Crunchwrap Supreme
In a bowl, add dried TVP
In a small saucepan, boil water with bouillon cube
Add boiling, seasoned water to TVP, mix to combine, and set aside to rehydrate for 10-15 minutes
In the same small saucepan on low heat, add vegan shredded cheese, Slap Ya Mama seasoning, and almond milk
Heat on low, stirring constantly until you have a cheese sauce. Keep warm until you are ready to assemble your crunchwraps
Once TVP is rehydrated, add 4 tablespoons of oil to a pan on medium heat
Saute onions until translucent and fragrant, about 5-7 minutes
Add minced garlic and saute an additional 1-2 minutes
Add rehydrated TVP and taco seasoning packet and mix thoroughly
Cook until heated through, about 7-8 minutes. Turn heat to low or simmer, and cover to keep warm until you are ready to assemble
Heat refried beans on the stovetop or in the microwave right before you are about to assemble your crunchwrap
Fry corn tortillas in oil until they are crispy. Make sure you fry them flat like a tostada shell
Heat large flour tortillas in the microwave until they are soft enough to fold, about 20-30 seconds
To assemble your crunchwrap supremes, add 2-3 tablespoons vegan ground beef (TVP) mixture to the center of the large flour tortilla
Drizzle with as much cheese sauce as you’d like
Add crispy tostada shell directly on top of the vegan ground beef and nacho cheese
Spread sour cream and refried beans on top of crispy tostada
Top with lettuce, tomatoes, and avocado
Fold the flour tortilla over the entire center
Continue to fold, working around the entire tortilla until it is fully wrapped
If you’ve stuffed your crunchwrap too much, tear another piece of the flour tortilla and place it in the center, then fold around it
On a pan on medium-low heat, place crunchwrap supreme folded side down until browned and crispy, about 5-10 minutes
Flip and cook on the other side until browned and crispy, an additional 5-10 minutes
Serve crunchwraps warm with hot sauce
ENJOY!!!
Notes
1. I buy TVP from Sprouts market. The brand is Bob’s Red Mill. You can find it at most health food stores 2. We also buy our ‘Not Beef’ bouillon cubes from Sprouts or Whole Foods. If you are not able to find these, you can substitute for vegetable bouillon or vegetarian beef stock. If using stock instead of the cubes, replace water with ¾ cup stock. 3. For the taco seasoning packet, make sure it’s vegan friendly. We used the Taco Bell taco seasoning packet, which we found at WalMart, but I’m sure they can be found at most grocery stores 4. Vegan refried beans can be found at most local grocery stores. Just looks for the label ‘vegetarian’ and check the ingredients. Often times, they are actually vegan 5. Many taco seasoning packets require you to add water. Because TVP already contains water after rehydrating, I do not add additional water and I do not drain the oil. I keep the oil because naturally, ground beef is oily so I like to keep it to mimic real ground beef. 6. If you’re curious on how to fold the crunchwraps, there are a ton of videos on YouTube :)
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-crunchwrap-supreme/