Name: Vegan Crunchwrap Supreme Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: ½ cup raw cashews; ½ potato, cut into cubes; ½ carrot, cut into cubes; ½ cup full-fat coconut milk; 3 tbsp nutritional yeast; ¼ tsp turmeric; 1⁄4 tsp salt (14 tsp seems like a typo corrected to 1/4 tsp); 10 oz vegan meat crumbles (300g – Beyond, Morning Star, GardeIN); 1 small white onion, chopped; 1 tbsp taco seasoning; Salt to taste; 3 tomatoes, chopped; 6 tostado shells (or tortilla chips); 6 large flour tortillas; 1 cup iceberg lettuce, chopped; 1 small red onion, chopped; 1 avocado, chopped; Olive oil for sautéing and browning

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Introduction

The Vegan Crunchwrap Supreme is a delicious, plant-based twist on a classic favorite. Packed with savory vegan meat, creamy cashew sauce, and fresh vegetables all wrapped in a crispy tortilla, it’s perfect for a satisfying meal any day of the week.

A black round pan holds several folded tortilla wraps with a light golden brown grill pattern. One wrap is cut in half and placed in the front, revealing layers inside: the outer soft white tortilla, a thin layer of melted yellow cheese, a beige scrambled egg layer, and a dark brown ground meat mixed with small pieces of green and red vegetables. The pan is placed on a white marbled surface with two whole red tomatoes, a bunch of green cilantro, and some orange-colored triangular chips on the side. The background shows a blurred white cloth and warm-toned wooden fence. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup raw cashews
½ carrot, cut into cubes
1 potato, cut into cubes
½ cup full-fat coconut milk
3 tbsp nutritional yeast
¼ tsp turmeric
¼ tsp salt
10 oz (300g) vegan meat crumbles (such as Beyond, Morning Star, or GardeIN)
1 small white onion, chopped
1 tbsp taco seasoning
3 tomatoes, chopped
6 tostado shells or tortilla chips
6 large flour tortillas
1 cup chopped iceberg lettuce
1 small red onion, chopped
1 avocado, chopped
Olive oil for cooking

Instructions

Step 1: Place the potatoes, cashews, and carrot in a small saucepan. Cover with water and bring to a boil. Cook for 20 minutes or until vegetables are tender.
Step 2: Drain the cooked vegetables and cashews. Transfer them to a blender and add coconut milk, nutritional yeast, salt, and turmeric. Blend until smooth and creamy to make the cheese sauce.
Step 3: Heat a skillet with a splash of olive oil over medium heat. Sauté the chopped white onion for about 5 minutes until translucent.
Step 4: Add the vegan meat crumbles, taco seasoning, and a pinch of salt to the skillet. Cook, stirring occasionally, for around 10 minutes until the meat is heated through and slightly browned.
Step 5: To assemble each Crunchwrap, lay a large flour tortilla flat on a clean surface. Spread 2 to 3 tablespoons of the cooked vegan meat mixture in the center.
Step 6: Add a few tortilla chips or a tostado shell on top of the meat for crunch, then layer with chopped red onion, tomatoes, avocado, and iceberg lettuce.
Step 7: Drizzle a generous amount of the cashew cheese sauce over the fillings. Place a smaller tortilla on top, then carefully fold the edges of the larger tortilla inward to seal the Crunchwrap.
Step 8: Heat a skillet with a little olive oil over medium heat. Place the Crunchwrap seam side down and cook until golden brown and crispy, about 3 to 4 minutes. Flip and brown the other side similarly.
Step 9: Remove from the skillet and let cool slightly before serving. Enjoy your warm and crunchy vegan delight!

Tips & Variations

For extra flavor, add a squeeze of lime juice or a sprinkle of fresh cilantro before folding the Crunchwrap.
Swap iceberg lettuce for shredded kale or spinach for a nutrient boost.
Try using vegan sour cream or guacamole instead of or alongside the cashew cheese sauce for variety.
Make it gluten-free by choosing gluten-free tortillas or lettuce wraps.

Storage

Store any leftover assembled Crunchwraps wrapped tightly in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep the exterior crispy, or warm in an oven at 350°F (175°C) for about 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

A stack of three quesadillas cut in half, placed on a wooden board over a white marbled surface. Each quesadilla is wrapped in a thin, light beige tortilla with slightly toasted edges. Inside, there are three visible layers: the bottom layer is a dark brown, crumbly meat filling; the middle layer is a bright yellow melted cheese mixed with bits of red and green vegetables; and the top layer shows a mix of creamy, shredded lettuce with small red tomato pieces. The quesadillas are neatly stacked, with the cut sides facing forward to show the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews for the cheese sauce?

Cashews are ideal for their creamy texture, but you can try soaked almonds or macadamia nuts as alternatives. Keep in mind the flavor and consistency may vary slightly.

Is it okay to prepare the cashew cheese sauce in advance?

Absolutely! The sauce can be made a day ahead and stored in the fridge. Give it a good stir before using, and thin with a little coconut milk if it thickens too much.