Vegan Crunchwrap Supreme

Vegan Crunchwrap Supreme Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 15 mins

Ingredients

▢ 1 tbsp olive oil

▢ 1 medium onion, diced

▢ 2 cloves garlic, minced

▢ 5 oz tempeh, crumbled

▢ 1/2 cup fresh sweetcorn

▢ 2 tbsp tomato paste

▢ 2 tbsp tamari

▢ 1 tsp cumin

▢ 1 tsp smoked paprika

▢ 1/2 cup coconut milk, full-fat, from a tin

▢ 1/2 tsp turmeric

▢ 1/2 tsp salt

▢ 3 tbsp nutritional yeast

▢ 1 tbsp apple cider vinegar

▢ 2 tbsp cornstarch

▢ 1/2 cup cooked rice

▢ 1 large avocado, mashed

▢ 1/4 cup vegan cheese, grated

Instructions

1Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.

2Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.

3Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.

4Place a large tortilla on a flat surface and add 3-4 tbsp rice in the middle, spreading it out into a circle.

5Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.

6Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.

7Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.

8Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

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