Bringing the Viral Vegan Delight to Your Home
Join us in this Veganize episode, where we replicate the viral Crunch Wrap Supreme from Taco Bell using pecans and mushrooms to craft a delectable meat alternative. It's all about the perfect blend of seasonings to create a healthier, flavorful ground "meat" that's incredibly versatile for tacos, pasta sauces, or salad toppers. Try out this new recipe to recreate a fast food treat, while making it healthier at home.
Ingredients
Filling:
1 cup pecans
8 oz. Baby Bella mushrooms
2 tbsp cooking oil (preferably avocado oil)
1/2 white onion, finely chopped
4 cloves garlic, minced
Seasoning:
1 tbsp chili powder
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
Assembly:
2 large flour tortillas
1-2 tbsp vegan queso
3 tbsp vegan pecan mushroom "meat" (prepared)
4 tortilla chips
1 tbsp chopped tomatoes
A handful of lettuce
4 slices of jalape�os (optional)
Preparation
1. Begin by soaking the pecans in boiling water. Cover the container with a plate and let them soak for 20 minutes.
2. Drain the soaked pecans and place them in a blender. Pulse until finely chopped, approximately 30 seconds.
3. Add the Baby Bella mushrooms to the blender with the pecans and blend until both are combined into a meat-like texture, around 30 seconds more.
4. Heat oil in a pan over medium heat. Add the finely chopped onion and minced garlic. Saut� until translucent.
5. Add the prepared pecan mushroom "meat" mixture to the pan. Cook and stir until the mixture starts to brown.
6. Incorporate the seasoning mix into the meat mixture. Stir well to ensure the seasoning is evenly distributed and cook for a few more minutes until fully combined.
7. Cut a small circle out of one tortilla using a glass. Assemble the crunch wrap by spreading the vegan queso in the center of the larger tortilla.
8. Layer the prepared pecan mushroom "meat" on top of the vegan queso, followed by tortilla chips, chopped tomatoes, lettuce, and jalape�o slices (if using).
9. Place the smaller tortilla circle on top of the fillings, then fold the edges of the larger tortilla over the center, forming a hexagonal shape.
10. Heat a skillet over medium heat and place the crunch wrap face down. Cook until the tortilla turns golden brown and becomes crispy on both sides.
11. Remove from the skillet, let it cool for a moment, and slice into halves or quarters.