The Vegan Crunchwrap at Taco Bell is a popular menu item that caters to those following a vegan diet. It is a vegan-friendly version of the classic Crunchwrap Supreme, which typically contains meat and dairy. Here’s a general guide on how to order a vegan Crunchwrap at Taco Bell:
- Request a vegan modification: Start by informing the Taco Bell staff that you’d like to order a vegan Crunchwrap. Ask them to modify the ingredients to make it vegan-friendly.
- Replace the meat: Instead of the regular meat filling, ask for a substitution with a vegan protein option. Taco Bell offers seasoned black beans or their vegetarian-friendly protein option called “pintos and cheese” (ask for it without the cheese).
- Skip the cheese and sour cream: Let the staff know that you want your Crunchwrap to be dairy-free, so they can omit the cheese and sour cream from the order.
- Load up on veggies: Taco Bell provides a variety of fresh vegetables. Ask for extra lettuce, tomatoes, onions, and any other vegan-friendly toppings available. You can also add guacamole for a creamy and delicious addition.
- Opt for a vegan sauce: Taco Bell has several vegan sauce options, such as the mild, hot, or fire sauce. Feel free to choose your preferred spicy condiment to enhance the flavor.
- Double-check ingredients: It’s always a good idea to double-check with the staff to ensure that all the ingredients used in the Crunchwrap are vegan and there is no cross-contamination with non-vegan items during the preparation process.
Remember, specific menu options and ingredients may vary depending on the location and any recent updates to Taco Bell’s menu. It’s advisable to check with the staff or Taco Bell’s website for the most up-to-date information on their vegan offerings.
You can cook this wonderful dish at home.
A recipe for a homemade Vegan Crunchwrap:
- 6 large flour tortillas
- 1 cup cooked black beans
- 1 cup cooked rice
- 1 cup vegan ground meat substitute (e.g., crumbled tempeh or plant-based ground meat)
- 1 cup vegan cheese shreds
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup vegan sour cream
- 2 tablespoons taco seasoning
- Cooking oil for frying
- Salt and pepper to taste
- In a skillet, heat a bit of oil over medium heat. Add the vegan ground meat substitute and cook according to package instructions or until browned. Season with taco seasoning, salt, and pepper.
- In a separate skillet, heat the cooked black beans and season with salt and pepper.
- Lay out a flour tortilla on a flat surface. Place a spoonful of cooked rice in the center and spread it out, leaving a border around the edges.
- Layer on the cooked black beans, vegan ground meat substitute, vegan cheese, shredded lettuce, diced tomatoes, red onion, and cilantro.
- Spread a thin layer of vegan sour cream on another flour tortilla and place it on top of the fillings, sour cream side down.
- Fold the edges of the bottom tortilla up and over the top tortilla, working your way around until the fillings are completely enclosed in a hexagonal shape.
- In a clean skillet, heat a bit of oil over medium heat. Carefully transfer the assembled Crunchwrap to the skillet and cook for a few minutes on each side until the tortilla is golden brown and crispy.
- Remove the Crunchwrap from the skillet and repeat the process for the remaining tortillas and fillings.
- Once all the Crunchwraps are cooked, cut them in half and serve hot.
Enjoy your homemade Vegan Crunchwrap! Feel free to customize the fillings to your liking and add any additional toppings or sauces you prefer.