Vegan Crunchwrap Supreme

So anyone who has television, radio or eyes knows what a crunch wrap supreme is. I personally have not eaten at taco bell for years, but for some reason I woke up this morning and this is what I wanted to make. This recipe is not the quickest to make but it also is not that difficult, the nacho cheese and sour cream sauce are homemade but everything else is simple to prepare. The sliced lettuce, diced tomato, store bought frozen vegan beef crumbles and shredded vegan cheese are not too difficult to prepare. I actually found the taco bell sauce at my local safeway, which was perfect and I really enjoyed making and eating this meal.

This recipe serves two.

Vegan Crunchwrap Supreme

Ingredients:

2 tortillas

2 tostadas

1 cup of shredded lettuce

1 medium sized tomato diced

1 cup of shredded vegan cheese

(my local grocery store does not have vegan shredded cheese, so I bought chao vegan cheese slices and shredded them by hand)

1 cup of vegan nacho cheese

Taco bell sauce or hot sauce

Beyond Meat vegan “beef” crumbles

1 tablespoon of taco seasoning

A sprinkle of Garlic Powder and Onion Powder (optional)

Cashew Sour Cream Quick Recipe

Ingredients:

½ cup of cashews

¼ cup of water

Juice of half a lemon

2 tablespoons of vinegar

Directions:

Soak your cashews for 2 hours

Blend the ingredients until you have the consistency you want, and enjoy.

Cashew Nacho Cheese Quick Recipe

Ingredients:

1 cup of cashews

Juice of half a lemon

2/3 cup of water

½ teaspoon of salt

1 teaspoon of turmeric or a sprinkle of turmeric (to make it yellow)

2 tablespoons of nutritional yeast

¼ teaspoon of onion powder

¼ teaspoon of garlic powder

¼ teaspoon of cayenne

Directions:

Soak your cashews for 2 hours

Blend the ingredients until you have the consistency you want, and enjoy.

 

Directions:

Warm your tortillas by wrapping them in aluminum foil and warming them in the oven for 5 minutes. Cook your frozen vegan “beef” crumbles in a small skillet, with a tablespoon of oil, a sprinkle of onion powder and garlic powder, taco seasoning and set aside. On your tortilla layer your vegan “beef” crumbles, cashew nacho cheese and then your tostada, which gives the wrap the crunch. Then on top of the tostada, layer your lettuce, tomato and cashew sour cream. You close the wrap by slowly folding the tortilla in the center, and then moving around in a circle. If the tortilla does not totally cover the inside, cut a tortilla the size of the tostada and fold the tortilla on top of it. Cook your wrap on a medium sized skillet with a tablespoon of vegetable oil until it is nice and brown on both sides.

Enjoy!