For when you’re craving your favorite Americanized Mexican fast food, but want more than just a seven layer burrito without the dairy… That’s right, when you’re craving a grilled burrito, or a crunch wrap, and you know there’s no such thing as a “cheat day” for vegans! You can make this “Vegan Cruncherito Supreme” to satisfy all of your flavorful needs. P.S. This recipe is also your ticket to the best nachos of your life.

Components:

  • Flour tortillas
  • Butternut Cheese Sauce (recipe below) or your favorite vegan cheese sauce
  • TVP Taco Meat (recipe below)
  • Chips
  • Shredded lettuce
  • Diced onion
  • Taco sauce
  • Cilantro cream sauce (recipe below)

Butternut Cheese Sauce (heavily inspired by  Hot For Food):

  • 1 can pureed butternut squash (or 1 ½ cups of cooked butternut squash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ¼ cup roasted red pepper
  • 2 tablespoons nutritional yeast
  • 6 pickled jalapeño slices
  • 3 tablespoons jalapeño pickling liquid
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons tapioca flour/starch
  • ½ C non-dairy milk (can sub water)

Add everything to a high-speed blender, and blend until smooth and viscous. Pour into a pot, and warm through.

TVP Taco Meat:

  • 1 ½ cups TVP
  • 1 ½ cups water or stock
  • 1 teaspoon bouillon (if using water)
  • 1 package of taco seasoning (enough for 1 pound of meat)
  • 1 tablespoon ancho chili powder (optional)
  • Dash of dark soy sauce
  • 1 tablespoon oil (optional)

Heat the water or stock until just under boiling. Add the bouillon, taco seasoning, soy sauce, and chili powder. Stir to combine. Add the TVP, stir, and then let set for 10 minutes.

Heat a pan to medium, and add your oil. Pour in the TVP, and cook until browned, stirring occasionally. The TVP doesn’t really have to cook, you’re just trying to get some caramelization and concentration of flavors.

Cilantro Cream Sauce:

  • ½ cup of cashews, soaked and drained
  • ¼ cup of water
  • Handful of fresh cilantro
  • 2 teaspoons lemon juice
  • Salt to taste

Add the ingredients to a blender and blend until creamy. Taste for salt and acidity.

Assembly:

Warm a flour tortilla for about 15 seconds; just until it becomes soft. Layer the meat, cheese sauce, chips, onions, lettuce, hot sauce and cream sauce. Roll into a burrito.

Bring a pan to medium heat, and place your burrito, seam-side down, into the pan. Let brown, and then flip over onto the opposite side and let brown. Serve.

For nachos: Add chips to a plate. Top with the meat, cheese sauce, onions, lettuce, hot sauce and cilantro cream sauce.