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A crunchy flour tortilla wraps around flavorful veggie taco "meat," DIY queso, smooth guacamole, and a snap-worthy tostada shell in this tasty plant-forward take on the drive-thru classic. Every mouthful gives you the ultimate mix of textures - crunchy meets smooth - making this DIY version way tastier than what you'd get at the restaurant.
When my significant other asked for this dish five separate times in just two weeks, I realized I'd nailed something awesome. The mix of lentils, mushrooms, and walnuts creates a taco "meat" that won over even my friends who usually turn their nose up at veggie options.
Key Components
- Green lentils: Cook them slightly firm so they don't turn mushy when blended
- Cremini mushrooms: They bring umami richness and meat-like bite
- Walnuts: These add fat and a nice chewy texture to your taco filling
- Large flour tortillas: The 12-inch kind works way better for folding
- Tostada shells: These give you that must-have crackly bite
Step-By-Step Guide
- 1. Whip Up Your Taco Mix
- Cook those lentils until they're almost done but still firm - this keeps them from getting mushy. Mix with mushrooms and some toasted walnuts in a food processor until broken down but still chunky. Add your favorite taco seasonings and some nutritional yeast for extra flavor.
- 2. Mix Your Saucy Stuff
- For queso, blend some cashews with nutritional yeast and spices. For a tangy topping, mix coconut yogurt with cashews and seasonings. You can make these a day or two ahead if you want.
- 3. Crisp Your Shells
- Drizzle some oil on corn tortillas and bake till they're super crunchy for DIY tostadas. They taste way better than the boxed kind from the store.
- 4. Stack Everything Up
- Start from the bottom: spread some queso on your big tortilla, add a layer of taco mixture, put down your tostada, then pile on sour cream, tomatoes, lettuce, and guac.
- 5. Get Your Fold On
- Use a little extra tortilla piece to fill any holes in the middle before you fold all the edges in a six-sided pattern. Grill until it's golden and crunchy all over.
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After trying tons of different ways to make this, I found out that how you layer everything really matters. Starting with queso on the bottom helps everything stick together, and putting the tostada right in the middle makes sure you get that awesome crunch in every bite.
Time-Saving Tricks
You can make most parts ahead of time: fix the taco filling, queso, and sour cream up to three days early. Keep them in separate containers in the fridge and warm up the meat and queso slowly before you put everything together.
Queso Magic
Want your cheese sauce to taste like the real deal? Throw in some pickled jalapeños and a splash of their juice. The zingy kick works perfectly with the creamy cashew base.
Wrapping Tips
Keep all your fillings in the middle and don't go overboard - less is more for folding and cooking success. Just the right amount of each ingredient helps everything fold nicely and stops cracks during cooking.
Make It Your Own
Go ahead and add stuff you love like quick-pickled onions, hot peppers, or extra salsa. Just remember to keep things balanced so you can still close your wrap properly.
What began as a fast food craving turned into something much better - a homemade version that gives you all the yumminess of the original but uses wholesome, plant-based stuff instead. Whether you don't eat animal products or you're just trying to eat more plants, this crunchwrap shows you can eat mindfully without giving up amazing flavors and satisfaction.
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Frequently Asked Questions
- → Why do I need extra tortilla pieces?
- Big tortillas aren’t quite large enough to cover everything. Extra pieces let you close the wrap securely.
- → Can I prep the parts before assembling?
- Definitely! Make the fake meat, cheese sauce, and sour cream early. Just put it all together when you’re ready to cook.
- → Why does my Crunchwrap keep falling apart?
- Don’t overstuff it! And if your tortilla feels stiff, warm it slightly with a damp towel to make it easier to fold.
- → Can I use store-bought ingredients?
- Sure! Pre-made vegan ground ‘meat,’ sour cream, and cheese sauce work great if you’re pressed for time.
- → How can I stop the tostada from getting soggy?
- Put the wet stuff like sour cream or guac above the tostada instead of below so it stays nice and crisp.