I made a VEGAN Crunchwrap Supreme better than Taco Bell

hey guys it's me Shep today I'm doing something a little different I'm gonna try to make a Taco Bell Crunchwrap supreme but make it vegan I've actually never had a Taco Bell Crunchwrap supreme but I having a lot of fast food in my younger years so I know what it is basically a lot of taco filling is wrapped in one of these big flour tortillas nice and crispy on the outside but then it's soft and gooey and still crunchy on the inside somehow I would think it tastes like a hard taco wrapped inside of a quesadilla it's a very brilliant idea I do have to give it to the fast-food overlords whoever they are so that's what we're gonna try to make today right so I'm on the Taco Bell website standard Crunchwrap supreme has like seven main components ground beef nacho cheese sauce sour cream flour tortillas tostadas and lettuce and tomatoes obviously those first three things are not vegan so I'm gonna have to come up with some vegan substitutes all right I've never made a vegan ground beef substitute or any sort of taco meat like this so that's gonna be kind of an experiment but I do have a vegan beef wellington recipe that is going to be kind of my guide it's really meaty tasting has three main ingredients for the meat substitute it's got mushrooms tofu and walnuts but it's very soft so I don't want it to be the exact same because ground beef should have more texture you should be able to like crumble it up in small pieces so I'm gonna try getting rid of the tofu and instead using lentils lentils have a lot more texture so I think they're gonna work better I'm thinking what I'll do is I'll cook these lentils then I'll mix them with the mushrooms and onions and walnuts I'll turn it into kind of like a lump of mass like it'll hopefully turn into like some sort of mixture that I can form with my hands and then I'll finish it by cooking it on the stove and crumbling it up into little small pieces like ground beef I'm gonna try to undercook the lentils a little bit and hopefully that will give us some of that texture that we're looking for the ground beef right I'm bringing over this cooktop so that you can like see a little bit better what I'm doing while I'm doing it I don't know if you can hear me because of this obnoxious noise but we're gonna let this heat up first and then we'll add the Alexis stop all right I think the lentils are done I think stop it I think the lentils are done I'm gonna go check on those all right these lentils are slightly undercooked which is good these walnuts are looking and smelling probably pretty toasty all right I'm gonna set this stuff aside now we're gonna use the food processor what did I want to do with the food processor oh right so I've got my lentils slightly undercooked they've got a little bite to them but add them to this food processor I'm gonna try to kind of pulse these lentils until they're broken up that's not how you pulse the button was already pressed I think we're going for something a little more mashed than this I think this is good I think we're in business it's very beautiful Oh partially cooked lentils with no seasoning mushed up in a bowl nope not for me I'm gonna grind these walnuts into a fine crumb and you don't want the walnuts to go on for very long with a food processor because then you'll start getting walnut butter which is delicious but not what we're looking for today now I'm going to add these mushrooms and onions and we're just gonna pulse this until everything is finally broken down I think a couple of blends in the beginning is good and then a couple of pulses at the end though I wasn't supposed to do that a blitz is when you blend it continuously and a pulse is when you go all right now I'm going to add this mushroom walnut onion mixture to the lentils so for the rest of this filling I'm gonna add some ground flaxseed meal because I think it's gonna be a good binder to help like bring the mixture together so I'm gonna start with about a tablespoon I'm also gonna use some nutritional yeast it always adds a nice depth of flavor some good umami notes let's do 3 tablespoons of taco seasoning I thought about making my own taco seasoning but it's taco bell I'm not trying to be too gourmet here just a little gourmet not like super gourmet start with the tablespoon I'm also gonna have some smoked paprika because it adds this nice red color but also I like the smokiness from smoked paprika I think it's great whenever you're trying to replicate something meaty some pepper obviously we'll do some salt again obviously [Music] I feel like usually my hands might actually just be easier it's holding together but you got to use your hands to do it I think that's not bad but it doesn't taste very meaty it tastes like a veggie burger which it's delicious but doesn't taste like meat so what we can do I also thing you could use more taco seasoning because this taco meat tastes more taco we flavor but I think I need to add some more meat like flavors I'm gonna grab a couple other ingredients all right these are two ingredients I don't use that often but I think they're gonna be good use here this is protein e mushroom powder very like intense savory flavor and the other thing I have here is this vegan beef flavor to broth seasoning base so you're supposed to mix it with water to make like beef broth if you wanted to make like a French onion soup but make it vegan whoa it really does smell quite like beef let's start with a teaspoon it's definitely more flavorful I think it could use a little more of this though that's pretty good today I'm gonna try to cook this up and I also think that once it gets cooked and the heat kind of does its chemical reactions it's gonna taste even better because the onions and mushrooms won't be raw I think we've got something good here sigmund a to heat up some olive oil in this skillet [Music] smells like beef alright cook this for like for Forsch five minutes that's pretty good I haven't had grand beef in a really long time so I'm 100% sure you spilled it everywhere you think I can see you thinking I mean it tastes a lot like beef and the texture is actually pretty on point so it's pretty good substitute I will say you're gonna say but I can hear it it's not oily enough I don't like very greasy stuff but for the integrity of the recipe for the integrity of the fast food industry mmm I will I'll try to make it grease here Taco Bell uses a nacho cheese sauce so I figured the obvious choice here would be my Mexican flavored cheese sauce from my buffalo chickpea quesadillas that you guys really love so that's what we're gonna make rock cashews coconut yogurt or any vegan York salsa nutritional yeast water chili powder smoked paprika cumin kosher salt black pepper [Music] stuff is so good it could be slightly more nacho II may I get one more ingredient pickled jalapenos they are called nacho sliced jalapenos I think they're like perfect for nachos just to give that really distinct to nacho flavor from the bride oh my goodness I didn't think this cheese sauce could get better it did it got better so just remembered I have to use the Vitamix to make the sour cream so I'm gonna give a little washee-washee this is how I wash my Vitamix I think it's the best way I fill it up with some water a little bit of dish soap and then I just blend it again [Music] for the vegan sour cream at the base is gonna be silken tofu I've never made silken tofu sour cream but I made a salad dressing the other day like a creamy salad dressing with silken tofu and it was really good so I feel like this could work and we need some acidity in the sour cream so I'm going to add a mixture of lemon juice and apple cider vinegar along with some fine sea salt and garlic powder all right let's blend this up and see how it goes oh it's very smooth and creamy oh it just tastes like tofu I mean needs more salt and we're a lemon juice they have more garlic powder it's kind of chalky not good at all no this is not sour cream all right back to the drawing board we're gonna have to try something else all right so the silken tofu did not work for our sour cream so instead I'm gonna use a base of rock cashews I had to take a break to soak them in boiling water for an hour the other ingredient I want to use is coconut yogurt because it has that nice Tang that you get from fermentation and that's really important for sour cream I think so I feel like the coconut yogurt is gonna make it a lot more sour cream like I also have vegan sour cream in my fridge right now like a store-bought version but I wanted to try to make one because I know not everyone has access to vegan sour cream or maybe doesn't want to buy it we're gonna add the lemon juice again I'm eyeballing this but I'm pretty sure it's like 2 and 1/2 to 3 tablespoons in this lemon so the other thing I didn't like in the sour cream was the apple cider vinegar taste was pretty pronounced so I think I'm gonna use something more neutral like white vinegar cuz there's really no taste in this and of course we need some salt and the garlic powder so a lot of the same ingredients of what we're using a totally different base so hopefully it tastes like sour cream and not totally gross so there's not a lot of liquid in here so it's gonna take some scraping down we're gonna have to add some water to make this come together okay we're gonna need a little more water one more tablespoon okay that's pretty good I think we're a good place the sour cream but as I mentioned I also have store-bought sour cream this is the tofutti brand I really like this stuff it tastes very much like traditional sour cream it's very good and very thick and creamy I would go with this because it doesn't require any work and cashews aren't cheap you know of course you're buying this as well but I still think it's a better option here moving on to the crispy part of the crunch wrap the tostada shell that goes inside the flour tortilla I did buy some pre-made tostada shells they're nice and crunchy but the problem is are very bland flavorless we're gonna make our own tostada shells and all you need to do is get some corn tortillas soft corn tortillas brush them with a little olive oil put them in the oven at 400 degrees Fahrenheit or five minutes then flip them for another four or five minutes and then they should be nice and crispy iceberg lettuce this is probably the only time I use iceberg lettuce when I'm making like tacos it's got that nice crisp crunchiness but otherwise it's pretty useless but it's good for this choppity chap all right and I've got one tomato that I'm going to dice and we're also gonna add salsa to this so I don't think I need too much tomato staying true form to fast food not gonna use that many vegetables [Music] it's kind of a last-minute decision to make guacamole but I really love guacamole I think everyone loves guacamole so I figured it'll make it taste better this is this is a good avocado huh this one's I gave this one a B+ yeah I give this one like a b-minus oh it smells bad it's not a B - it's an D - OH probably I'm making a little too much guacamole but there's no such thing as too much guacamole in my opinion lime it feels very juicy make it extra juicy by rolling it a little bit there's not a lot of spiciness in a crunch wrap but I love jalapenos in guacamole so I feel like it's kind of a central and I also have some cilantro that I'm just kind of eyeballing think cilantro and avocado and lime and jalapeno they're all just like best friends tequila is kind of like the crazy best friend that you love having wild adventures with but you don't always want them around I don't want crazy tequila in my guacamole no thank you I'm also gonna add some garlic and I'm just gonna use my garlic press and finally some salt I think we're ready to assemble everything taco meat cheese sauce sour cream guacamole lettuce tomato tortillas tostadas let's get to it all the components separately tastes really good so I'm pretty sure it's gonna taste really really good together I'm gonna start by adding some of this nacho cheese sauce onto this large flour tortilla and I'm gonna keep like a pretty generous border because I have to fold it up then we're gonna add some of our vegan taco meat on top of the cheese sauce not getting outside this little border I've created I'm gonna add one of these crispy tostadas the corn tortillas put it right on top and then I'm gonna add some of the sour cream on top I'm gonna go ahead and use the sour cream I made since I made it but I'm also probably gonna try one with the store-bought sour cream and see if there's a huge difference now I'm gonna add some of these fresh tomatoes over here that I chopped earlier and also gonna have some salsa I think you're gonna get some good flavor from the salsa and now we're gonna add some of this very gourmet iceberg lettuce some of the guac yeah looks so good and just some cilantro on top a couple of little leaves for some extra flavor now we're going to fold this up and we're gonna start at the bottom and then we're going to wrap it I think like six sides so kind of like a hexagon shape and wrap it over the fillings and the problem is this is a 10-inch tortilla and most tortillas that you'll get at stores are ten inches that's the biggest size but I feel like fast food restaurants Mexican restaurants use like enormous 12-inch ones which would be big enough to make this crunch wrap filled but as you can see we've got a bit of a problem here so in my Crunchwrap research I found that you can just use an extra tortilla piece to close up that little hole and it works out pretty good final stuff I'm going to heat up this skillet with some olive oil just a tiny bit over a medium heat seam side down and cook it until it's crispy flip it and then you should be good [Music] oh my god really tastes like fast food in the best way possible that exceeded my expectations those are some crazy magic that is so good all right honestly like top five things you've ever made or the other ones my kofta well I don't know maybe talk to can't think of anything else right now you have another bite of this so does it get an A+ can you turn that camera off I want to be alone with this for a little bit hey I turned it off

Channel: Rainbow Plant Life

Views: 749,337

Keywords: vegan, nutrition, plant-based, comfort food, vegan comfort food, delicious vegan food, blog, vegan recipes, health blogger, lifestyle, vegetarian recipes, food blogger, nutrition help, healthy eating, eating healthy, weight loss, vegan ideas, healthy food, healthy meals, wellness, health, happiness, travel, cooking, healthy cooking, becoming vegan, becoming plant-based

Id: 3pmRN8o81qA

Length: 17min 11sec (1031 seconds)

Published: Sat Jul 11 2020