Wednesday, February 08, 2006

vegan crunch wrap



homemade version of Taco Bell's Crunch Wrap: layers of Morningstar Farms steak strips, nacho cheeze sauce, tostada shell, soy sour cream, lettuce and tomato.

6 comments:

josh said...

wow, you should open up a "Veggie Bell", like the "Veggie Castle" (a take on White Castle") we have here in Brooklyn. that's the best looking vegan tex-mex fast food I've seen in a while... did you pan-fry that or bake it?

islandgirlshell said...

so jealous of the fact that you have veggie restaurants!! I like the "Veggie Castle" idea. I assume they have those mini burgers? My kids would LOVE that! Are they vegan? I'd love to see pics if you ever eat there. The wrap was placed on a really hot pan (and weighted down with a full tea kettle - shh, secret technique LOL) for just enough time to get that nice crisp and color. Everything inside was all ready to go. It was fun and so nice to help my kids feel like they aren't missing out! :)

Tonya said...

Wow.. that looks fantastic! I actually have most the ingredients to whip up my own version tonight. Looking forward to it!

josh said...

Veggie Castle actually mainly serves vegan Caribbean food, not so much White Castle food. It's just in an old White Castle building, hence the name. From an online review: "Housed in a former White Castle, with décor intact. The buffet bar has collard greens, sweet-potato pudding, and too many kinds of tofu to count. Wide variety of juices, baked goods, and patties, too."

j said...

I think we need a recipe...

islandgirlshell said...

You'll need:

large flour tortillas (about 14" across)
Tostadas Caseras (or homemade tostadas)
shredded lettuce
chopped tomatoes
soy sour cream
MSF Steak Strips chopped (or soy taco, tvp, beans, etc.)
nacho cheeze sauce

Assemble in this order - Place flour tortilla on plate, spread some steak strips (thin layer...maybe 1/4 cup) in 5 inch circle in center of tortilla, drizzle with cheeze sauce, place tostada over cheeze, spread with sour cream, sprinkle with lettuce and tomatoes. Grab outer edge of flour tortilla and gently pull to center. Holding the tortilla in place, grab it at the one of the corners made by first fold and again pull to center, going in the same direction and continuing around entire circle. You should have 6 sides. Carefully place folded side down in a hot pan and press gently to flatten (or balance a full teakettle on top) Cook for one or two minutes until golden and crispy. Flip over and brown other side. Eat as soon as possible! If you wait to eat them, the inner tostada loses it's crunch.

Nacho Cheeze sauce

1 cup water
1/4 cup nutritional yeast
2 tablespoons cornstarch
1 tsp lemon juice
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp dry mustard
1 tablespoon light miso
1/2 cup salsa

Throw everything in a blender and process until smooth. Place in a small saucepan and warm over moderate heat, stirring constantly, until bubbly and thickened but still pourable (or place in a microwaveable container and cook in 30 second increments, stirring each time, until thick)