May 29, 2012

Vegan crunchwrap supreme! Ricky really wanted a crunchwrap, so I made him one. Also, by the way, these tasted EXACTLY how we remember them. I also made “cheesy” fiesta potatoes in keeping with the Taco Bell theme. 

If you read this blog regularly, you know this is NOT my typical style of cooking, but I’ll admit these were pretty awesome.

Here’s what you need:

- Giant flour tortillas

- tostada shells

- vegan “ground beef” style taco filling

- vegan sour cream

- vegan nacho cheese (which I made using flour, almond milk, nutritional yeast, salt, garlic and onion powder, paprika, cumin, shredded Follow Your Heart cheddar, and some Daiya cheddar (because FYH didn’t work as well as I had remembered).

- diced tomatoes

- shredded lettuce

Here’s how you layer it in the tortilla: taco filling, nacho cheese, tostada, lettuce, tomatoes, sour cream. Then fold it up and toss it face down onto a VERY hot skillet. The longer it’s on there, the less crunchy the tostada shell will be. Flip it and do the other side for a minute too. 

Too bad Taco Bell doesn’t serve kale as a side. Then theirs might be almost as good as mine.

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