Vegan TVP Crunchwrap

Higher Protein Option

If you want to make this a bit lower calorie and higher protein, here are some modifications that you can make to this recipe! 🙂

• Swap out the big ass tortilla with a low carb/high protein tortilla. I’ve had good luck with the 10″ Mission Carb Control tortillas. You’ll have to make some modifications to how you fold the crunchwrap since you’re using smaller tortillas, but I cover that in the detailed steps below.
  • This change, alone, will give you:
    • Calories: 690, Protein: 44g, Carbs: 47 g, Fat: 31 g, Fiber: 49g
• Swap out the store-bought sour cream for my High Protein Vegan Sour Cream recipe.
• Swap out the vegan nacho cheese sauce for my High Protein Vegan Cheese Sauce recipe.

Soy-free Option

• Use TPP (textured Pea Protein) in place of the TVP.
• Use a soy-free sour cream.

Gluten-free Option

• Use gluten-free tortillas instead.

Nut-free Option

• Instead of the nacho cheese sauce, use my High Protein Vegan Cheese Sauce recipe!

Recipe Tips

• If you can’t find the super big tortillas, never fear! I have alternative directions you can follow for 10″ tortillas in the detail recipe steps section!
• Don’t overfill the crunchwrap. Doing so will make it difficult to cook without spilling out ingredients, especially if you are using the smaller tortillas.

This TVP Crunchwrap is vegan junk food at its finest! It still packs in the protein, fiber and veggies so I would say that it’s a pretty healthy option even though it doesn’t taste healthy! These TVP Crunchwraps are kind of perfect for meal prepping! You can make the vegan nacho cheese and TVP taco “meat” in advance and just assemble on the day you’re going to have them! This recipe makes 4 servings, but this is also an easy recipe to double, or even triple.

If you’re looking for some more savory TVP recipes, you should check out my TVP Tacos and TVP & Black Bean Enchiladas!

Stuff You’ll Need

• Vegan Nacho Cheese Sauce – my vegan nacho cheese sauce is cashew-based. If you are nut-free, I also have a High Protein Cheese Sauce that is soy-based and that could be a good replacement option!

• TVP – also known as Textured Vegetable Protein, textured soy protein and soy mince. If you haven’t used TVP before, it’s a cheap shelf-stable vegan protein source that is also high in fiber. You can find it at most grocery stores near the gluten-free flour options and also buy it online. If you’re soy-free, they also make TPP, textured pea protein, which can be used the same way.
• Taco Seasoning – I like to use store-bought taco seasoning. It’s just chili powder, paprika, oregano, salt, onion powder and garlic powder, if you want to concoct your own 🙂
• Refried Beans – I used canned refried beans to cut down on the kitchen time. When buying refried beans, be sure to check the ingredients and read the label to make sure it’s vegan. Some canned refried beans have lard.

• Tortillas – this is where we get into the choose your own adventure part of the recipe. These massive tortillas you see in the picture below are significantly harder to find than smaller tortillas, but they work SO MUCH BETTER. The ones I used in the pictures are 12″. I could only find them online, but I bet they also sell them at Mexican grocery stores.
  • If you can’t (or don’t want to) find these, you can also use 10″ tortillas, and I’ll explain how to make that work in the detailed instructions below.
  • Tangentially related, if you want to make this recipe higher protein/better macros, you can use the 10″ low carb/high protein tortillas.

• Tostada – I just used store-bought tostadas. They either come in a box or are wrapped in plastic.

• Vegan Shredded Cheese – I prefer Violife Mexican Blend shredded cheese, but use your favorite!
• Vegan Sour Cream – choose your favorite vegan sour cream or make my High Protein Sour Cream (it’s silken tofu based)!

• Lettuce – I used Romaine lettuce, but iceberg will work too!
• Tomato – I used Roma tomatoes.

How to Make it & Pictures

• Make the Vegan Nacho Cheese Sauce per the recipe linked!
• In a large pan, add the dried TVP, water and taco seasoning. Mix together really well even before you turn on the heat. This makes sure that the seasoning is well dispersed.

• Cook on medium heat, stirring very regularly. I would recommend using a wooden spoon. The seasoned TVP tends to stick to the bottom of the pan while the water is cooking off, so being able to scrape the bottom of the pan with a wooden spoon keeps your pan safe and allows prevents you from losing all of your seasoning to the bottom of the pan!
• While the TVP is cooking, clean/rinse your lettuce and tomatoes. Shred the lettuce finely, and cut the tomatoes into fine dices.
• Make sure your tortillas don’t feel stiff, because they are going to have to fold very tightly at the end. If they do feel stiff, put them on a plate with a wet paper towel over top, and microwave them for about 10 seconds. This should make them more flexible and easier to work with.
• Once the TVP is done cooking, place your tortilla on a large plate or cutting board. Put the tostada in the center of the tortilla so you have a good idea of where your filling will go.
  • I like to take a toothpick and very lightly trace the outline of the tostada so that I make sure my filling is in the right spot.
• Set the tostada aside and add the refried beans to the middle of the tortilla.

• Next add the cooked and seasoned TVP, followed by the vegan nacho cheese sauce.

• Place the tostada on top.

• Next, add the sour cream, vegan shredded cheese, shredded lettuce and diced tomatoes.

• Make sure you don’t overload your crunchwrap, because that can make it difficult to fold and even more difficult to cook without everything falling out.
• Now that you have all of the filling in place, tightly fold the edges of the tortilla toward the center, creating pleats. It should look similar to this when you’re done.

• If you’re using a 10″ tortilla instead of a 12″ tortilla, this is where you do something different.
  • Because the 10″ tortilla is too small to wrap neatly like the picture above, you’re going to need to add a smaller tortilla on top of the lettuce and tomato to ensure nothing falls out. 1/4 of the 10″ tortillas will work too.
  • Once one place the smaller tortilla (or the 1/4 of the 10″ tortilla) on top, you’re going to go through the same tight folding and pleating process. Press down gently to make sure the pleats are going to stay in place when you flip it over to cook the topside.

• On a medium heat pan, carefully place the crunchwrap seam-side down. I recommend spraying a small bit of oil to get the nice golden brown color.

• Cook for 2-3 minutes until golden, and carefully flip. I recommend using a very large spatula. This helps keep the filling inside of the crunchwrap.
• Cook the bottom of the crunchwrap for another 2-3 minutes until golden.

Silly Little Haiku

TVP Crunchwrap

The food of the vegan gods

Who needs Taco Bell?