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Vegan Crunchwraps

Vegan Crunchwraps

 

@eatzubi Vegan Crunchwraps #fyp #dinner #vegan #yum ♬ Memories - Lux-Inspira

 

Ingredients

  • 1 cup Zubi’s Queso
  • 1 tbsp Coconut Oil
  • 12 oz Ground Beef Substitute
  • 6 large 10-inch Tortillas
  • 6 small 5-inch Tortillas
  • 1-2 cups Tortilla chips
  • ½ Zubi’s Salsa
  • ½ cup chopped Tomatoes
  • 1 cup Mixed Greens
  • ¼ cup Cilantro leaves, chopped
  • 2 Avocados, mashed

Instructions

  1. Melt the coconut oil in a large skillet on medium heat, the add the plant-based ground beef and taco seasoning if you didn’t make the meat substitute yourself. Cook until browned and combined, about 5-7 minutes. Transfer to a bowl and set aside. Prepare all your ingredients, if you haven't already for building.
  2. Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of the queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, tortilla chips, salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
  3. Top with a small tortilla and fold over the edges of the large tortilla to close.
  4. Heat a drizzle of avocado oil in the large skillet on medium heat and place the crunchwrap seam-side down, cook for 2-3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.


Vegan Ground Beef Substitute Recipe


Ingredients

  • 2 blocks extra firm tofu, pressed for 20 minutes
  • 5 tbsp tomato paste
  • 4 ½ tbsp tamari
  • 3 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, crumble the tofu with a potato masher or the back of a fork until it is evenly ground.
  3. Add all the seasonings and sauces to the tofu, and mix until crumbles are coated evenly.
  4. Por the crumbles on the lined baking sheet, and spread evenly across. Place in the oven for 20 minutes, then mix with a spatula, and place back in the oven for an additional 20 minutes until the crumbles are slightly crispy. You can broil for an additional 2 minutes if more crispiness is desired.
  5. Allow to cool slightly before adding to a salad, tacos or in this case a crunchwrap. Store in the fridge covered for up to 4 days, or in the freezer for up to 3 months.

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