A little personal detail here: back in the early days of our relationship, long before I went vegetarian (let alone vegan), my husband used to take me out to eat every time we’d fight. He did this out of a mistaken sense of obligation and a misplaced sense of concern, because he saw cooking as a burden for me and if I was still upset after a fight, he reasoned that I shouldn’t have to do it. Unfortunately, due to his work schedule, this usually meant we went to one of two places: Taco Bell or McDonald’s.
Fast forward to today, and even though I’ve been vegan now for 3 years I still find myself occasionally craving some of the things I used to eat there! Following a fight with Deyna I bemoaned another craving, and the reply I received was an exasperated, “You’ve cooked everything in the whole damn world, MAKE ONE YOURSELF.” Challenge accepted.
I started by researching the omnivorous recipe for one rather than searching the vegan blogosphere because I wanted this to have my own personal touch. I discovered that it is made of 4 major non-vegan components: some form of taco meat (tvp), nacho cheese dip (made my own),sour cream (silken tofu), and cheddar shreds (daiya). After I discovered handmade (in all but one case) suitable replacements, I looked at my next qualm about the fast food version: the tortilla.My husband has celiacs and I despise the taste of white flour, so I decided to make the recipe gluten-free with the exception of the wrap, which I could have whole wheat and he could use his! So the recipe below is for a gluten-free crunch wrap that you can easily substitute gluten-containing products for if you have them. The process is simple:
Make the tvp taco meat.
Whip up a batch of vegan queso using nooch, unsweetened nondairy milk, and some spices.
Slap a half a cup of the “meat” in the middle of the tortilla.
Smear 1-2 tbsp of the cheez on one side of a tostada and place it cheez-down on the tvp crumbles.
Smear some of that delicious silken tofu sour cream on the other side!
Scatter a handful of lettuce (I used romaine in the picture), chopped tomato, and cheddar shreds (normally I have cashew cheddah around but the pictured is Daiya because my latest batch was still aging).
I didn’t get a picture of the folding process, but I’ll describe it as best I can: fold the bottom of the tortilla up until it meets the edge of the tostada, then rotate and fold the next section up in the same way, repeat six times.
Then spray some nonstick on a frying pan and place it face-down. Fry for 3 minutes on each side on medium heat and enjoy!
Gluten-Free (if you want) Vegan Crunch Wraps!
Vegan Sour Cream
- 1 10.5-oz package lite firm silken tofu
- 2 tbsp lemon juice (fresh squeezed is best)
- 1.5 tsp apple cider vinegar
- 1 tbsp canola oil or safflower oil
- 1.5 tsp sugar
- .5 tsp salt
Add all ingredients to a blender or food processor, blend until smooth, scraping down the sides if needed.
Nacho Cheeze Spread and Dip
- .5 cup gluten free (I used Krusteaz gf all purpose mix) or all purpose flour
- .5 cup nutritional yeast
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp onion powder
- .5 tsp garlic powder
- .25 tsp cayenne
- 2 cups nondairy milk (hemp, cashew, or soy is best)
- .25 cup oil (canola or safflower works well, olive adds its own taste)
- 1 tsp dijon
- 1 tsp white miso
- Whisk together the flour, yeast, salt, and spices over medium heat in a medium saucepan until well combined.
- Slowly whisk in the nondairy milk, oil, and mustard.
- Cook over medium heat for 3-5 , minutes until thick and bubbly. If you’re using gf flour, it’ll start to pull away from the sides of the pan a bit if the mix contains xanthan gum.
- Remove from the heat and quickly whisk in the miso before it solidifies. Let cool.
The Crunch Wrap
- 2 cups tvp
- 1/3 cup Bragg Liquid Aminos or thin soy sauce
- boiling water
- 2 tbsp canola oil
- taco seasoning packet (old El Paso is gluten and dairy free)
- gluten-free, whole wheat, or white tortilla shells (burrito or wrap size is best)
- tostadas (gluten free if desired)
- vegan nacho cheez
- vegan sour cream
- thinly sliced lettuce (1 head romaine makes 8 wraps)
- diced tomato (1 lb tomatoes makes 8-12 wraps)
- vegan cheddar shreds (I used daiya)
- cooking spray
- Pour the liquid aminos into a liquid measure, then fill to 1.5 cups with boiling water.
- Place tvp into a heatproof bowl, stir mixture into tvp. Let stand for 10 minutes.
- Heat canola oil in a medium skillet over medium heat (nonstick is best). Pour in tvp, cook for 2 minutes. Stir in taco seasoning packet and required amount of water, simmer until absorbed. Remove from pan and set aside, wipe down pan. Heat again with cooking spray while you assemble the sandwich.
- Place a half a cup of tvp mixture in the center of your chosen tortilla. If you’re using gluten free or particularly stiff tortillas, it can help if you dry-fry the tortilla for 30 seconds on each side (no oil in the pan!) or steal the tortilla in the microwave under a damp paper towel or rage for 30 seconds.
- Smear 1-3 tbsp of the nacho cheeze onto one side of tostada, place cheez-side down on the tvp.
- Smear 1-3 tbsp sour cream on the other side.
- Scatter a handful of lettuce and a tbsp or two of diced tomatoes on top of the sour cream. Then scatter a small handful of the cheddah shreds. Press down gently (try not to break the tostada) to nest the toppings in the cream.
- Fold the bottom of the tortilla up until the fold (not the edge of the tortilla) meets the edge of the tostada, then rotate and fold the next section up in the same way while overlapping the previous fold, repeat six times. If there is a hole in the middle because of the tortilla size, tear a piece off of an extra tortilla that is slightly bigger than said hole and tuck it under the folds so that the filling is covered. I had to do this for the one pictured!
- Place the wrap tortilla side down on the preheated pan and fry for 3 minutes on each side in the cooking spray. Enjoy your crunch wrap!
Makes between 8 and 12 depending on how much you use of the ingredients. You can replace the tvp filling with refried or whole beans, chick’n, seitan (if you’re not gluten free), or anything you like really. Avocado tastes fantastic instead of the dip or sour cream also! The sky’s the limit!