Ultimate Vegan Crunchwrap Recipe with Pecan "Meat" and Dairy-Free Toppings

Ultimate Vegan Crunchwrap Recipe and Tostadas with Pecan "Meat"

100% Plant-based Pecan Meat Crunchwrap

If you are trying to avoid meat and/or dairy and want to experiment with pecan meat, check out my recipe for this vegan crunchwrap.

If a crunchwrap seems too labor intensive or just not your thing, you can also use this pecan meat recipe for tacos, tosadas (shown below), burritos and more. Have fun with it and get creative!

My main notes before jumping into the recipe are:

If you don't have liquid aminos, you can sub it for vegan Worecestshire sauce

Use hickory liquid smoke vs mesquite, the flavor profile fits this type of recipe better

How to Make The Ultimate Vegan Crunchwrap Recipe with Pecan "Meat" and Dairy-Free Toppings

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

• 4-6 baby bella mushrooms, cleaned, pat dried, chopped

• ½ cup of canned refried beans (cooked)

• 2 tbsp of taco seasoning

• 1/2 green/red/yellow/orange bell pepper, chopped

• ¼ small yellow onion, chopped

• 2 tsp of garlic powder (or 2 garlic cloves)

• 1 tbsp of coconut aminos (or soy sauce)

• 1 tsp of hickory liquid smoke (a little goes a long way)

• 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:

1. Soak pecans in a bowl overnight/6-8 hours (or let pecans sit in boiling water for 30 minutes if you're strapped for time).

   
   

2. Chop veggies and mushrooms.

   
   

3. Drain pecans and place them into a food processor. Add baby bella mushrooms into food processor. Pulse until it is a “meaty” crumble texture. *Do NOT use "on" as to not over process or it will turn into a pâté texture).

   
   

4. Add 2-3 tsp of oil to a skillet on low heat. Add bell peppers and onions to skillet and sauté about 2-3 minutes on low-to-medium heat.

   
   

5. Add chopped garlic cloves (or garlic powder) and sauté for one more minute.

   
   

6. Add in the pecan crumbles, seasonings, coconut aminos, liquid smoke and stir well to combine. Cook for about 4-5 minutes on low-to-medium heat. You will want the mixture to be a bit oily (not saturated, but similar to what cooked meat looks like). If needed, add a tad more oil to your skillet/mixture.

   
   

7. Remove from heat, squeeze juice from lime wedge into taco mixture, and assemble the crunch wrap.

   
   

8. 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 securely.

   
   

9. 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!

   
   

   

   My pecan "meat" tostadas with dairy free cheddar shreds, refried beans and my homemade guac!

   
   

I just made these pecan "meat" tostadas and they were so tantalizing! Should I share my top secret family fave guacamole recipe? Drop a comment and let me know if you need it!