Get the Recipe: Vegan Cruchwrap Supreme
This vegan Crunchwrap Supreme is made with tempeh, dairy-free nacho 'cheese', rice and avocado. It's easy to make and perfect for a plant based lunch that's ready in 30 minutes!
Ingredients
For the smoky tempeh filling
- 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
For the dairy-free nacho 'cheese' sauce
- 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
Other ingredients to serve
- 1/2 cup cooked rice
- 1 large avocado, mashed
- 1/4 cup vegan cheese, grated
Equipment
- Frying pan
- Saucepan
- Whisk
Instructions
Make the tempeh filling
- Heat 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.
- Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.
Make the 'cheese' sauce
- Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.
Assemble the Crunchwraps
- Place a large tortilla on a flat surface and add 3-4 tbsp rice in the middle, spreading it out into a circle.
- Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
- Place 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.
- Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
- Now 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.
Video
Notes
Do not discard the rest of the tortilla when making the smaller circle - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.
Calories: 737kcal, Carbohydrates: 63g, Protein: 29g, Fat: 46g, Saturated Fat: 17g, Sodium: 1881mg, Potassium: 1578mg, Fiber: 14g, Sugar: 7g, Vitamin A: 999IU, Vitamin C: 21mg, Calcium: 157mg, Iron: 8mg