Vegan TVP Crunchwrap

• Make the Vegan Nacho Cheese Sauce per the recipe linked in the ingredients section.
• Shred the lettuce and finely dice the tomatoes.

Making the vegan taco "meat"

• In a large pan, add dried TVP, water and taco seasoning. Mix together very well.
• Cook the excess water off of the TVP mixture on medium heat, stirring regularly. I recommend using a wooden spoon so you can scrape the bottom of the pan without damaging it. This should take around 15 minutes.

Assembly

• Take the large tortillas and place the tostada in the centers so you know where your fillings will be. I like to draw a very faint outline of the tostada with a toothpick for reference. Remove the tostada and save it for a later step.
• Add the refried beans to the middle of the large tortilla and smooth it out into an even circle.
• Add the cooked TVP on top.
• Add the nacho cheese sauce next.
• Place the tostada on top.
• Spread the vegan sour cream on top of the tostada.
• Sprinkle a bit of vegan shredded cheese.
• Add your lettuce and diced tomatoes.
• Tightly fold the edges of the large tortilla toward the center, creating pleats.
• In a large pan, at medium high heat, place the crunchwrap pleat-side down and cook until the tortilla in golden. This takes 2-3 minutes.
• Once the seam-side is golden, carefully flip the crunchwrap and cook the bottom until it's golden as well.