How to Make a Vegan Crunchwrap Supreme (Photos)

Photos by Hannah Sentenac
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.

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.

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Gilbert Tirado
Gilbert Tirado

Uuuugggghhhh NOOOOO, I don't think so and I def. don't support any over priced fast food regardless of vegan or not.

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