March 13, 2017

I have a secret.

I love Taco Bell.

Like, an I’ll die-without-you, Romeo & Juliet type of love.

If you saw my story on Instagram a few days ago, then you know my inspiration to make these vegan crunchwrap supremes came while I was doing homework.

Sitting in my little cloffice (short for closet-office), I couldn’t stop thinking about a crunchwrap supreme smothered in mild sauce (DROOL). Now I know these vegan crunchwrap supremes aren’t the healthiest vegan meal out there…fuck, they’re not healthy at all…but at least you can say you got to stuff your face with some delicious junk food without taking an animal’s life.

Plus, there are a few ways you can make these vegan crunchwrap supremes a bit healthier, which I’ll get into a bit later.

These vegan crunchwrap supremes are a great recipe for weekend ‘taco nights‘ with the family. If you grew up like I did, then you ate pretty healthy, well-balanced, meals during the week. During the weekends, my parents would let us splurge on a soda or pizza. It was such a treat! You can show your kids or significant other new and exciting ways to make some of their favorite fast food meals. While it’s not the healthiest option, it’s definitely interactive and we believe it shows you can veganize anything!!!

As I mentioned earlier, you can definitely make this recipe a bit healthier by making your own cheese sauce. This recipe for fat-free, nut-free vegan cheese sauce by The Vegan 8 is quite delicious. You can also bake your tostada shell instead of frying it, use little, healthier, or no oil to the TVP mixture, make your own refried beans or omit them, and load up on the veggies!!!

We hope you guys love this recipe as much as we do! For everyone’s who’s already tried it, thanks again so much for all your photos and videos! We love them, so keep ’em coming.

Til next time, guys!!!

XOXO

5.0 from 1 reviews

Vegan Crunchwrap Supreme

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Author: Ashley

Recipe type: Vegan

Cuisine: Mexican, Fast-Food, Vegan

Serves: 2 Crunchwrap Supremes

Ingredients

Vegan Crunchwrap Supreme

• 1 cup TVP (textured vegetable protein)
• 1 cup boiling water
• 1 ‘Not Beef’ bouillon cube
• ½ cup white onion, minced
• 3-5 cloves garlic, finely minced
• 1 packet taco seasoning
• 2 extra large flour tortillas
• 2 corn tortillas
• 4 TBS vegetable oil
• 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

1. In a bowl, add dried TVP
2. In a small saucepan, boil water with bouillon cube
3. Add boiling, seasoned water to TVP, mix to combine, and set aside to rehydrate for 10-15 minutes
4. In the same small saucepan on low heat, add vegan shredded cheese, Slap Ya Mama seasoning, and almond milk
5. Heat on low, stirring constantly until you have a cheese sauce. Keep warm until you are ready to assemble your crunchwraps
6. Once TVP is rehydrated, add 4 tablespoons of oil to a pan on medium heat
7. Saute onions until translucent and fragrant, about 5-7 minutes
8. Add minced garlic and saute an additional 1-2 minutes
9. Add rehydrated TVP and taco seasoning packet and mix thoroughly
10. 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
11. Heat refried beans on the stovetop or in the microwave right before you are about to assemble your crunchwrap
12. Fry corn tortillas in oil until they are crispy. Make sure you fry them flat like a tostada shell
13. Heat large flour tortillas in the microwave until they are soft enough to fold, about 20-30 seconds
14. To assemble your crunchwrap supremes, add 2-3 tablespoons vegan ground beef (TVP) mixture to the center of the large flour tortilla
15. Drizzle with as much cheese sauce as you’d like
16. Add crispy tostada shell directly on top of the vegan ground beef and nacho cheese
17. Spread sour cream and refried beans on top of crispy tostada
18. Top with lettuce, tomatoes, and avocado
19. Fold the flour tortilla over the entire center
20. Continue to fold, working around the entire tortilla until it is fully wrapped
21. 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
22. On a pan on medium-low heat, place crunchwrap supreme folded side down until browned and crispy, about 5-10 minutes
23. Flip and cook on the other side until browned and crispy, an additional 5-10 minutes
24. Serve crunchwraps warm with hot sauce
25. 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 🙂

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