If you follow a vegan diet, you probably know all about the vegan hacks at Taco Bell. They offer an awesome variety of vegan-friendly options. This includes the Crunchwrap Supreme, a fan favorite that's been around for more than decade. However, with vegan staples like cashew cheeze and tofu, you can make an even better version at home. Read on to learn how to make your newest favorite dish.
Cashew Cheeze
Things You’ll Need
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1 cup chopped cashews
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1/2 cup non-dairy milk
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4 tablespoons nutritional yeast
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1 tablespoon taco seasoning (optional)
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Water
Step 1
Soak the cashews in water for at least 4 hours. Make sure everything is completely submerged in water.
For best results, soak the cashews for 6 to 8 hours or overnight. The longer you soak them, the better.
Step 2
In a food processor, combine the soaked cashews, nutritional yeast and taco seasoning, if using. As the ingredients blend together, slowly add the non-dairy milk.
Step 3
Process the ingredients until it reaches your desired consistency. If necessary, add more non-dairy milk, 1 tablespoon at a time. This will help thin out the cheeze.
Give it a taste. If needed, add more nutritional yeast or taco seasoning.
Tip
For a tangy flavor, add a splash of lemon juice or a dash of garlic powder.
Tofu Taco Meat
Things You’ll Need
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14 ounces extra-firm tofu, drained and pressed
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4 tablespoons olive oil
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1 packet taco seasoning
Tip
Tofu retains a lot of moisture, so it's a good idea to press it before cooking. To do so, lay the tofu between two sheets of paper towels. Place a cutting board on top. Next, weight it down with a heavy pan or cans. Wait for at least 30 minutes.
Step 1
Break apart the tofu.
Step 2
In a pan over low-medium heat, warm the olive oil. Cook the chopped tofu for 10 minutes. Use a spatula to break it up into smaller crumbles.
After 10 minutes, add the taco seasoning. Toss until all of the tofu is coated. Cook for another 10 to 12 minutes, mixing occasionally.
Vegan Copycat Crunchwrap Supreme
Things You’ll Need
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Large soft tortillas
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Small soft tortillas
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Tostada shells
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Tofu taco meat
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Refried beans
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Shredded lettuce
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Chopped tomatoes
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Nacho cheeze
Step 1
Place a large soft tortilla on a flat surface. Spread 1 tablespoon of refried beans on to the center. Add 1 tablespoon of tofu taco meat on top.
Step 2
Place a tostada shell on top of the tofu.
Step 3
Add a layer of nacho cheeze and about 1/4 cup of lettuce and chopped tomato.
Step 4
Finally, add a small soft tortilla shell. This will keep the ingredients in place.
To construct the Crunchwrap, hold the edge of the large tortilla. Bring it toward the center to create a fold.
Step 5
Continue folding in the edge. Fold as tight as possible.
Step 6
Work your way around the Crunchwrap until it is completely sealed.
Step 7
With the seam side facing down, place the Crunchwrap in a lightly greased pan. Cook over low heat for 2 to 3 minutes or until golden brown. For a crispier tortilla, cook for another minute or so.
Flip over the Crunchwrap and cook for 2 to 3 minutes.
Tip
This homemade Crunchwrap can also be toasted on a panini press.
Your vegan Crunchwrap is ready to eat. Enjoy it with a side of salsa, guacamole or vegan sour cream. You can also add cilantro or hot sauce.
Don't be afraid to experiment with this recipe. For example, you can use whole black beans or kidney beans in place of refried beans. Instead of tofu, you can use vegan meat crumbles. A vegetarian taco meat recipe made of cauliflower, mushrooms, and quinoa also works well. The possibilities are endless!
