Vegan Recipe: Vegan Crunchwrap

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Dietitian /Instagram: @emanutrition

Vegan recipe always help your diet. Following a vegan diet can be easy or challenging, depending on various factors such as your location, access to vegan food options, and personal preferences.

Is Vegan Diet Easy? 

In general, a vegan diet can be easy to follow if you have access to a variety of vegan food options, such as plant-based proteins (such as beans, lentils, tofu, and tempeh), vegetables, fruits, grains, and nuts. These foods can be incorporated into a wide range of dishes and meals, making it easy to follow a vegan diet.

However, it can be more challenging to follow a vegan diet if you live in an area with limited vegan food options, or if you have dietary restrictions or allergies that make it difficult to find suitable vegan options. In these cases, it may take more effort to plan and prepare vegan meals and snacks, and you may need to be more creative in finding plant-based sources of essential nutrients.

Overall, following a vegan diet can be easy or challenging depending on your personal circumstances and preferences. It may require some planning and effort to ensure that you are meeting your nutritional needs, but with a little bit of effort, it is possible to enjoy a healthy and varied vegan diet. If you follow vegan recipe, that would be better for you.

Vegan Lunch Meal Prep Idea 

Here are a few vegan lunch ideas that you can try:

  1. Grilled Vegetable and Hummus Wrap: This is super easy vegan recipe. Grill a variety of vegetables (such as bell peppers, zucchini, eggplant, and onions) and roll them up with hummus in a whole grain tortilla. Pack the wraps in an airtight container and they will stay fresh in the fridge for up to 3 days.
  2. Veggie and Quinoa Salad: Cook some quinoa and mix it with a variety of chopped vegetables (such as cherry tomatoes, cucumbers, carrots, and bell peppers). Toss the mixture with a simple vinaigrette and store it in the fridge in an airtight container. You can keep up to 4 days.
  3. Black Bean and Sweet Potato Burritos: Mash together some cooked sweet potatoes and black beans, and spread the mixture onto a whole grain tortilla. Add some diced onions and bell peppers for crunch, and roll the burrito up tightly. Wrap each burrito in foil and store them in the freezer. To reheat, simply remove the foil and microwave the burrito for about 1-2 minutes.
  4. BBQ Tofu and Roasted Vegetables: Marinate some tofu in BBQ sauce and roast it in the oven along with a variety of vegetables (such as broccoli, cauliflower, and bell peppers). Pack the tofu and vegetables into separate containers and store them in the fridge. You can enjoy the tofu and vegetables on their own, or mix them together with some cooked grains (such as quinoa or brown rice) for a complete meal. The most delicious vegan lunch ideas.
  5. Veggie and Bean Soup: Make a big batch of vegetable and bean soup and store it in the fridge in an airtight container. The soup will last for up to 5 days and is a great option for a quick and nourishing meal. You can add some cooked grains (such as quinoa or brown rice) to the soup to make it more filling.

Vegan Crunch Wrap Recipe

Ingredients (for 6 crunch wraps):

  • 6 large burrito-sized flour tortillas
  • 6 small flour tortillas
  • 1 cup vegan ground beef (such as Beyond Meat or Impossible Foods)
  • 1 cup vegan shredded cheese (such as Daiya or Follow Your Heart)
  • 1 cup lettuce, finely chopped
  • 1 cup tomato, finely chopped
  • 1 cup vegan sour cream (such as Tofutti or Vegan Gourmet)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


Step 1

First, heat the olive oil. Add the vegan ground beef and cook until it is browned and fully cooked, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.

Step 2

While the vegan ground beef is cooking, microwave the small flour tortillas for about 10 seconds to soften them.

Step 3

Lay out the large flour tortillas on a flat surface. Place a small flour tortilla in the center of each large tortilla.

Step 4

Divide the cooked vegan ground beef, vegan shredded cheese, lettuce, and tomato evenly among the small flour tortillas. Top each them with a dollop of vegan sour cream.

Step 5

Fold the edges of the large tortillas up and over the small tortillas, pressing down gently to seal them.

Step 6

Heat a large, dry skillet over medium heat. Place the crunch wraps seam-side down in the skillet and cook for about 2-3 minutes, or until the bottom is crispy and golden brown.

Step 7

Carefully flip the crunch wraps and cook for an additional 2-3 minutes, or until the other side is crispy and golden brown.

Step 8

Serve the crunch wraps hot, with additional vegan sour cream on the side if desired. Enjoy!

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