Vegetarian Crunchwrap Supreme

Ingredients

1½ cups dry TVP (or equivalent plant-based ground beef)
1¼ cups hot vegetable broth (for dry TVP)
1 tbsp neutral oil
2 tbsp tomato paste
2 tsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tbsp soy sauce
Salt and black pepper, to taste
4 extra-large flour tortillas (burrito size)4 extra-large vegan flour tortillas (burrito size) Swap
4 small flour tortillas (or extra tortilla pieces)4 small vegan flour tortillas (or extra tortilla pieces) Swap
4 crunchy corn tostada shells
1 cup nacho cheese sauce1 cup vegan nacho cheese sauce Swap
½ cup sour cream½ cup plant-based sour cream Swap
2 cups shredded iceberg lettuce
1 large tomato, diced
½ cup diced onion (optional)
Neutral oil, for toasting

Prepare the vegetarian beef. Combine the dry TVP with the hot vegetable broth and let it hydrate for 5–10 minutes. Drain any excess liquid. Skip this step if using ready-to-cook plant-based grounds.
Season and brown. Heat the oil in a skillet over medium-high heat. Add the TVP, tomato paste, spices, and soy sauce. Cook for 5–7 minutes, stirring occasionally, until browned and flavorful. Add a splash of water if necessary.
Assemble the crunchwrap. Warm a large flour tortilla until pliable. In the center, layer the seasoned beef, warm nacho cheese, a tostada shell, sour cream, shredded lettuce, diced tomato, and the onion if using.Assemble the crunchwrap. Warm a large vegan flour tortilla until pliable. In the center, layer the seasoned beef, warm vegan nacho cheese, a tostada shell, plant-based sour cream, shredded lettuce, diced tomato, and the onion if using. Swap
Fold. Place a small flour tortilla over the filling. Fold the edges of the large tortilla inward, overlapping them to form a tight hexagon.Fold. Place a small vegan flour tortilla over the filling. Fold the edges of the large tortilla inward, overlapping them to form a tight hexagon. Swap
Toast. Heat a lightly oiled skillet over medium heat. Place the crunchwrap seam-side down and cook for 2–3 minutes. Flip and cook another 2–3 minutes, until both sides are golden brown and crispy.
Serve. Let it rest for 1 minute, then slice in half and serve immediately.

flour tortillas becomes vegan flour tortillasDirect swap
Most supermarket flour tortillas are vegan, but some (often fresh or restaurant-style) are made with lard; check the label.
Try Mission Flour Tortillas, Siete Almond Flour Tortillas.
nacho cheese becomes vegan nacho cheeseDirect swap
Warm and pourable the same way. Cashew-and-potato homemade sauces work too.
Try Siete Dairy-Free Queso, Kite Hill Queso, Violife slices melted with a splash of soy milk.
sour cream becomes plant-based sour creamDirect swap
Same tang and body, used cold. For cooking into a sauce, add it off the heat; some brands split if boiled.
Try Tofutti Sour Supreme, Kite Hill Sour Cream Alternative, Forager Project Sour Cream.