How to Make a Vegan Crunchwrap Supreme (Photos)
Since I became a kale-carrying vegan, there are but a few things I've missed: pumpkin ice cream, egg sandwiches, and Taco Bell. Sadly, though TB's beans are vegan, its menu items aren't the same without cheese and sour cream.
Photos by Hannah Sentenac
So I pine for an occasional Crunchwrap Supreme. Is it the healthiest food? Certainly not. But it's not the unhealthiest, either, and everyone needs an indulgence every once in a while. Life can feel pretty hollow without the culinary charms of drive-thru Tex-Mex.
To fill that void, here's my vegan crunchwrappythingamajig (so Taco Bell doesn't sue for trademark infringement). Full disclosure: This recipe originated on the Culinary Couture Blog, and I adapted it to make it meatless. Buen provecho.
See also: Paleo Vegan Is a Thing
First, assemble the ingredients. FYI: Quantities are discretionary. Use more or less of each depending upon your tastes and how much you can eat. You'll need:
- An extra-large flour tortilla
- One small corn tortilla (or tortilla chips)
- Gardein beefless ground
- Vegan refried beans (or homemade -- either is optional)
- Taco seasoning
- Tofutti sour cream
- Daiya cheddar-style slices
- Shredded lettuce
- One large tomato, diced
- Guacamole (optional)
First, cook the Gardein crumbles in a skillet according to the directions, and add about a teaspoon of taco seasoning (or more if that's what you're into). While you're doing so, bake the corn tortilla in the oven at 400 degrees for a few minutes -- or cheat and use tortilla chips. I don't judge. Then set both aside.