Vegan Crunchwrap Supreme

Place a [flour tortilla] on a flat surface. Reserve an extra [flour tortilla] and cut it into four wedges – you’ll use it to patch up the bottom of each crunchwrap (most burrito-size [flour tortillas] are not large enough; see notes and photos in blog post). NOTE: if you’re just making one crunchwrap, you can use your [tostada shell] to cut out a round of the [flour tortilla] of the same size and use it to patch up the bottom of the crunchwrap (this is the prettier option but more wasteful if you’re making more than one crunchwrap).

Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the [vegan nacho cheese sauce] in the middle, in roughly the same size as the [tostada shell], but leave a generous border. Add some of the [vegan taco meat] on top, spreading out to the border of the [vegan nacho cheese sauce].

Spread some [vegan sour cream] onto a [tostada shell]. Place the [tostada shell] on top of the [vegan taco meat], sour cream side face up.

Top the [vegan sour cream] with a [small handful chopped tomatoes], followed by a [few spoons salsa], a [small handful shredded iceberg lettuce], a [few spoons guacamole], and a [few cilantro leaves]. Place one of the extra [flour tortilla] cut-wedges on top of the fillings.

To fold, start with the bottom of the [flour tortilla] and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the [flour tortilla] doesn’t unfold. NOTE: If your [flour tortillas] are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.

Cook the crunchwraps. Heat a skillet with a bit of [oil] over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!

To make the vegan taco meat: Cook the [green lentils]. Bring some [water] to a boil in a saucepan and lightly salt the [water]. Once boiling, add the [green lentils]. Reduce the heat to a simmer and cook the [green lentils] for just 8-10 minutes. The point is to slightly undercook the [green lentils]: they should be mostly cooked but not fully cooked with a distinct bite, as they’ll get cooked later and the [vegan taco meat] will get mushy if fully cooked. Drain the [green lentils] thoroughly. Start 8m timer

Transfer the cooked [green lentils] to a food processor and blend a few times, followed by a few pulses, until the [green lentils] are partially blended with a few pieces still intact. Transfer the [green lentils] to a large bowl and set aside. Wipe out the food processor bowl. NOTE: Watch the Youtube video at the 03:07 mark to see the desired texture of the blended [green lentils].

While the [green lentils] are cooking, toast the [walnuts]. Add to a dry skillet over medium heat and toast for 5 minutes until they smell toasty and are darker in color. Start 5m timer

Back in the food processor, add the toasted [walnuts]. Blend briefly until you have fine crumbs, but don’t over-process, or it will start to turn into [walnut butter]. Add chopped [mushrooms] and [yellow onion] to the food processor and blend a few times, followed by a few pulses until they are very finely chopped. NOTE: Watch the video at the 04:00 mark to see the desired texture.

Make the taco meat filling. Add the [walnuts-mushroom-yellow onion] mixture to the bowl with the blended [green lentils]. Then add the flaxseed meal (1 tbsp), nutritional yeast (3 tbsp), kosher salt (1 tsp), [freshly cracked black pepper], smoked paprika (1 tsp), taco seasoning (2.5 tbsp), porcini mushroom powder (0.5 tsp) (if using) and vegan beef broth seasoning (2 tsp) (if using). Use your hands to mix the [vegan taco meat] until the mixture comes together with your hands. It should easily come together but not be very sticky. If the mixture is too sticky, add a few tablespoons of all-purpose or gluten-free flour and toss to combine.

Cook the [vegan taco meat]. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with a olive oil (1 tbsp). Once hot, add about 0.33 to 0.5 of the mixture to the pan (do not overcrowd) and break the [vegan taco meat] up with a wooden spoon or angled spatula into as small pieces as you can. Cook for 4-5 minutes, or until browned and slightly crispy. Repeat with remaining [vegan taco meat]. Start 4m timer

To make the vegan nacho cheese sauce: Drain the soaked [cashews] and pat dry. Add the [cashews], along with the remaining ingredients, to a high-powered blender. Blend until thick, creamy, and smooth.

To make the homemade tostada shells: Preheat the oven to 200ºC.

Lightly brush [soft corn tortillas] with [oil]. Spread them out in a single layer on large baking sheets (I can fit about 5 on a half sheet pan).

Bake for 4-5 minutes, then flip the [soft corn tortillas] and bake another 4-5 minutes until the [soft corn tortillas] are crispy and lightly brown. Use immediately. Start 4m timer

To make the homemade vegan sour cream: Add all of the ingredients except for the [water] to a high-powered blender and blend until smooth and creamy, scraping down the sides frequently. Then add a water (1 tbsp), at a time, until you the [vegan sour cream] comes together and the [cashews] are fully pulverized.

Taste for seasonings, adding more [kosher salt], [lemon juice], or [vinegar] as needed.

Refrigerate before using.

To make the guacamole: Scoop out the [avocados] flesh into a bowl. Squeeze the [lime] juice on top. Add the [jalapeño], [garlic cloves], and [fresh cilantro], and mash everything up with a fork until smooth but there are still some rough [avocado] chunks. Season to taste with [kosher salt].