CRUNCHWRAP SUPREME

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

FOR THE EPIC SAUCE:

1⁄2 c cashew sour cream (recipe below)

1⁄4 c your favorite green salsa

1 t paprika

1 t maple syrup

1⁄2 t chili powder

EVERYTHING ELSE

1 block tempeh, sliced into 16 strips

1⁄4 c coconut aminos

4 tostadas

6-8 big flour tortillas

1 medium tomato, diced

1⁄4 t salt

1⁄2 c chopped lettuce

Vegan Queso (recipe below)

CASHEW SOUR CREAM:

1 1⁄2 c raw cashews

3⁄4 c water

2 T lemon juice

1⁄4 t salt

Blend all ingredients in a high-speed blender until completely smooth, about a minute. Add more water, depending on how thin or thick you want the sauce. It thickens over time, especially when refrigerated, so add more water if you want it to be drizzly. Store in an airtight container in the fridge and use throughout the week.

VEGAN QUESO:

1 1⁄2 c carrots, chopped

1 c zucchini, chopped

1 c canned white beans

1⁄4 c red bell pepper, diced

1⁄4 c tahini

1⁄4 c water

1⁄3 c pickled jalapeño liquid

6 T nutritional yeast

1 t maple syrup

1⁄2 c jarred red salsa

Boil the carrots and zucchini until soft. Drain and rinse the beans. Add all ingredients minus the salsa to a blender. Blend until smooth. Then add the salsa and pulse for a few seconds. Serve with chips.

Directions:

1. Stir the Epic Sauce ingredients in a bowl, then set aside.

2. Toss the tempeh in coconut aminos then cook over low/medium heat for around 3 minutes on each side until golden. Set aside.

3. Place a tostada on top of a large flour tortilla. Use a knife to cut around the tostada to make a smaller flour tortilla, the same size as a tostada shell. You may be able to make 2 cut outs from one flour tortilla depending on how large your tortilla is. Make 4 small circles and set aside. (You can alternatively purchase small flour tortillas as well as large flour tortillas to skip this step.)

4. On a large uncut flour tortilla, tightly place in the middle of the tortilla the filling in this order: 3-4 tempeh strips, a dollop of Epic Sauce, a dollop of Vegan Queso, a tostada shell, lettuce, tomatoes, more Epic Sauce, and finally, a small cut out flour tortilla. Carefully fold the outer edges of the bottom tortilla around the filling to create a round wrap.

5. While holding the wrap together, gently place upside down on a preheated pan (medium heat), folded side down. Press the top of the wrap for 5-10 seconds and let it heat up for 2-3 minutes, which will seal the folds together. Flip and heat on the other side for 2-3 more minutes, then slice in half and serve. Repeat steps 4 and 5 to make three more wraps. These wraps taste great warm and also refrigerates well to serve the next day or take on the go.