Vegan Dishes For Late-Summer BBQs By Two Spoons: Vegan Crunchwrap Supreme

Toronto-based Hannah Sunderami, founder of the popular Two Spoons vegan blog and app, is joining Vita Daily for the final weeks of summer, to share a series of delicious plant-based recipes for late summer (perfect for summer BBQs or cookouts!)—like this Vegan Crunchwrap Supreme. Enjoy! —Vita Daily

Vegan Crunchwrap Supreme

Prep Time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Serves: 6

Cashew Queso (Optional, or use store-bought):
1 cup raw cashews
3/4 cup hot water , splashes more if needed
2 tbsp nutritional yeast
1 clove garlic
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt
2 tsp hot sauce

Crunchwrap Supreme:
1 cup Cashew Queso (or use store-bought vegan queso)
1 tbsp coconut oil
12 oz plant-based ground
4 tsp taco seasoning
6 large 10-inch tortillas
6 small 5-inch tortillas (or two more 10-inch tortillas cut into quarters)
1-2 cups tortilla chips
1/2 cup salsa
1/2 cup chopped tomatoes
1 cup iceberg lettuce grated
1/4 cup cilantro leaves chopped
2 avocados mashed
Olive oil for drizzling

If using the Cashew Queso, make this now. (Alternatively you can use store-bought). Toss cashews, hot water, nutritional yeast, garlic, chili powder, onion powder, cumin, sea salt and hot sauce into a high-speed blender, and blend until smooth and creamy. (Add up to 1/4 cup more hot water, in splashes, if needed to thin for blending.) Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven’t already for building. Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of Cashew Queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado. Top with the small tortilla and fold in the edges of the large tortilla over to close. (If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close.) Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve. Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

twospoons.ca