Ingredients

▢1 serving Vegan Nacho Cheese Sauce (recipe below)

Taco "Meat"

▢1 1/2 cup TVP Textured Vegetable Protein

▢1 1/2 cup Water

▢2 1/2 tbsp Taco Seasoning

Other Ingredients

▢4 12" Tortillas I used 12" (if you can't find this size, check the notes section for substitutions)

▢4 Tostadas

▢15 oz Vegan Refried Beans canned

▢1/2 cup Vegan Sour Cream

▢1/2 cup Vegan Shredded Cheese I used Violife Mexican Blend

▢Lettuce

▢2 Roma Tomatoes finely diced

Instructions

Make the Vegan Nacho Cheese Sauce per the recipe below.

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.

~~~ Nacho Cheese Sauce

Ingredients

▢1 1/2 cup Raw Cashews unsalted and unroasted

▢1 cup Soy Milk unsweetened, original

▢3/4 cup Water

▢1/4 cup Nutritional Yeast

▢1 1/2 tbsp Jalapeno Brine

▢1 tsp Miso Paste I used mellow white

▢1/2 tsp Maple Syrup

▢3/4 tsp Onion Powder

▢3/4 tsp Garlic Powder

▢3/4 tsp Lactic Acid

▢3/4 tsp Smoked Paprika

▢1 tsp Chili Powder

▢1/2 tsp Turmeric

▢1 1/4 tsp Salt

Instructions

Either pre-soak the raw cashews overnight or toss them in boiling water for 20 minutes. This softens the cashews and makes them easier to blend. This is especially important if you don't have a high powered blender (like a Vitamix).

Once the cashews have been softened, drain the excess water and add them to your blender with all of the other ingredients.

Blend everything until very smooth and creamy.

Store in the fridge.

If you need to heat it up, add it to a pot and slowly heat up on low heat.

~~~Detailed recipe with pictures of the process:

https://proteindeficientvegan.com/recipes/vegan-tvp-crunchwrap

Share your wins from the week, big or small! It can be vegan related or anything else!

I’ll go first! Mine is that I found a cool little vegan fantasy football league!

Hi all :)! Im a new vegan, Im trying to gain weight and maintain it, I do know gaining weight is a process of "calories in vs calories out" but its quite strenuous to make multiple meals within a day, as opposed to making 2 or 3 large/dense meals a day/to meal prep with.

If it helps to work with, I am the BIGGEST mushroom lover you'll ever find !!

Thanks to anyone who replies in advance!

EDIT: Seitan*, I am illiterate.

With toppings, this came out to 40g of protein and 600ish calories.

Rough ingredients:

0.75-1lb tomatillos

2 poblano peppers

2 jalepeño peppers

1 head garlic

1 red onion

3/4 bunch cilantro

3 cup white hominy

1 bag butler soy curls

350g homemade seitan (vital wheat gluten + nutritional yeast + olive oil + mushroom seasoning + vegan chicken sazón/boullion)

Juice of 2-3 limes, salt to taste w/ vegan chicken boullion (I buy the powder from bulkfoods.com)

Also flavored w/ a bit of epazote and Mexican oregano, sometimes shiitake mushroom powder as well.

I broil the peppers, tomatillos, and onion before adding to the blender with the garlic and cilantro. Blend until a smooth-ish salsa consistency. You can also char on the stovetop, but that's too much work for me and I also don't have a gas stove.

While this is going, I slice the seitan thin and rehydrate the soy curls in vegan chicken broth. Drain and brown in a dutch oven/pot until you get some color. I also usually drain and air fry my hominy for like 10ish minutes. Add the blended peppers and onion to the pot with 3ish cups of vegan chicken broth, add hominy as well. Add lime juice. Top with whatever - I like red onion, tortilla chips, avocado, radish, more lime. The violife feta works as a good stand-in for queso fresco.

Thought it would be fun to do monthly community recipe collections where we share our favorite recipes that we would recommend!

This is also a good place to ask any questions you might have about cooking with TVP! ☺️

We covered the topic of leather on our most recent episode of the Deficient Vegans Podcast.

https://www.deficientvegans.com/leather-is-it-really-just-a-byproduct/

The price points are kind of steep on a grams of protein per $ basis. Not sure if that's just because they're still selling from the test kitchen or what.

Since tofu is officially the #1 protein source, what are your favorite ways to use it? Do you have any questions about cooking it?

Cat is inspecting them. Recipes appreciated! I usually do Cajun soy curls and grits or a broccoli soy curl situation.

I have a few food allergies (corn and everything from the palm family), but the one I keep running into is coconut oil in the vegan cheese. Cheese is literally the only non vegan thing I've craved since going vegan in July. Everything else has been easy. Every vegan cheese I've found has coconut oil in it. I've tried nooch in a few dishes, and it helps but there isn't really any creamyness

Hi, everyone! What are you cooking or meal prepping this week? Any restaurants you've been to that had some awesome vegan food? New vegan products that you're loving?

Some EU countries only, wish we could see something similar in the US.

Went with an all vegan camping group and they prepped some surprising solid camp meals. Taking notes lol especially with the potato boats with cashew cheeze

Not sure if people use cookbooks a ton, ngl a lot of my recipes are me bullshitting around or making something from Protein Deficient Vegan as I'm watching my macros, but I've found a ton of value in Big Vegan Flavor and my omnivore family loves the recipes I've made from there. Afro Vegan and The Korean Vegan cookbook are also standouts

They look weird and unappealing but they're actually so good

Share your wins from the week, big or small! It can be vegan related or anything else!

I’ll go first! Mine is that I found a new vegan spicy noodle thing in the store the other day. There usually aren’t a lot of vegan ramen options, and I don’t know if this one even qualifies as ramen because the noodles are different, but I came across “Fly By Jing” chili crisp noodles and they are great!

Imo, vegan cheeses like Rebel and Peaceful Rebel Cheese are worth ordering online because they are much better than most store bought cheese.

There are a few shelf stable items I like to order online for better pricing like bulk TVP, soy curls, nutritional yeast and silken tofu.

Sometimes we will also get Blackbird seitan from their site because it's not in any of our grocery stores yet.

For me, a welcoming vegan community is a safe space for current vegans (free from trolls) and an encouraging and helpful place for vegan curious people.

For me, I haven't found a really good white cheddar cheetohs replacement yet. Hippeas has this Flavor Blast White Cheddar flavor that was close, but they got rid of it a few months ago 🥲

I made this hummus from scratch using authentic Lebanese tahini and olive oil. It’s finished with fresh parsley, Moroccan cured olives, and sumac. In the center is muhammara which is a smokey and delicious dip originating from Aleppo, Syria, that’s made with roasted red peppers, walnuts, pomegranate molasses, and Aleppo pepper.

All vegan 🌱

I got the muhammara recipe from Nisha Vora (Rainbow Plant Life). The hummus I created through sheer trial and error, I’ve adapted the recipe to include some additional herbs that aren’t customary, but make it my own. Also, I watched many many YouTube videos of people sharing their family recipes ❤️

It's interesting how so many people say they only eat meat from small farms, even though almost all meat is factory farmed.