Vegan Pecan Crunch
By: Tamika Price - Plant Based Tamika
Serving Size: 1
Cook Time: 20 mins prep 10 mins cooking
Ingredients:
- 2 Large Flour Tortillas, one cut in a 5 in circle for crunchwrap closure
- 1 tostada shell or 3-4 tortilla chips
- 1 cup pecans, soaked and drained
- ½ cup of canned refried beans (cooked)
- 2 tbsp of taco seasoning
- ¼ small yellow onion, chopped
- 2 tsp of garlic powder (or 2 garlic cloves)
- 1 tbsp of coconut aminos (or soy sauce)
- 4 tsp of cooking oil
- Juice of 1 lime wedge
Toppings and Garnishes
- Jalapeno
- Tomato
- Dairy-free cheese sauce
- Shredded lettuce
- Cilantro
- Hot sauce
- Salsa
- Dairy-free sour cream
Process:
- Soak pecans in a bowl overnight (or let pecans sit in boiling water for 30 minutes).
- Drain pecans and place them into a food processor. Pulse until it is a “meaty” crumble texture. *Do NOT over process or it will turn into a pâté texture).
- Add 2 tsp of oil to a skillet on low heat. Chop onions (and if desired, garlic cloves).
- Add onions to skillet and sauté until translucent, about 2-3 minutes on low-to-medium heat.
- If using, add in the chopped garlic cloves and saute for one more minute.
- Add in the pecan crumbles, taco seasonings, garlic powder, vegan Worcestershire sauce, coconut aminos and stir well to combine. Cook for about 4-5 minutes on low-to-medium heat.
- Squeeze juice from lime wedge into taco mixture, remove from heat and assemble the crunch wrap.
- Lay a large tortilla on a flat surface. Layer optional toppings/fillings: pecan meat, dairy-free cheese, flour tortilla cutout, refried beans, tostada shell/tortilla chips, dairy-free sour cream, avocado, tomato, lettuce. Layer 5-inch tortilla on top of toppings. Fold the edges of the tortilla in.
- Add 2 tsp of oil to the skillet and carefully place assembled crunch wrap folded side down. Cook on low to medium heat for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and enjoy!