One Great Vegan chef and owner Gabrielle Reyes shared her vegetable-packed riff on the hit Taco Bell menu item with bold and bright flavors of Caribbean cuisine.
Ingredients
Large Soft Gluten-Free Tortillas
Jamaican Rice and Peas, recipe below
Sautéed Purple Cabbage, recipe below
Marinated Jerk Mushrooms, recipe below
Vegan Mozzarella Shreds
Pineapple Salsa, recipe below
Chopped Green Onion
Crushed Plantain Chips
Creamy Jerk Sauce, recipe below
Jamaican rice and peas
1 cup Veggie Broth
1 1/4 cup Full Fat Coconut Milk
1 Sweet White Onion, diced
1 can Kidney Beans, drained
Whole Scotch Bonnet Pepper or 1/2 tablespoon Habanero Hot Sauce
1/2 cup Chopped Green Onion
2 teaspoons Allspice
2 teaspoons Maple Syrup
1 1/2 tablespoon Dried or Fresh Tyme
1/2 tablespoon Black Pepper
1 - 2 tablespoons Pink Himalayan Salt
1 cup Organic White Rice
Sauteed purple cabbage
2 cups Chopped Cabbage
Salt And Pepper to taste
1 1/2 tablespoons Apple Cider Vinegar
Jerk marinated mushrooms
1/4 cup Coconut Oil
1/2 cup White Onion, thinly sliced
4 to 6 Portobello Mushrooms, thinly sliced
Jerk marinade
1 1/2 cups BBQ Sauce
1 1/2 tablespoons Fresh Grated Ginger
1/3 cup Green Onion, chopped
2 tablespoons Fresh Thyme
1 tablespoon Minced Garlic
1 teaspoon Allspice
1/3 teaspoon Nutmeg
1/3 teaspoon Cinnamon
1 - 3 teaspoons Habanero Hot Sauce or Chopped Habanero Pepper
1/4 cup Liquid Aminos
2 tablespoons Maple Syrup
4 teaspoons Lime Juice
Salt and Pepper to taste
Pineapple salsa
1/2 cup Diced Pineapple
1/2 cup Diced Red Bell Pepper
1/2 cup Diced Green Bell Pepper
1 teaspoon Smoked Paprika
1 tablespoon Lime Juice
Creamy jerk sauce
5 - 6 stems Green Onions
1 whole Scotch Bonnet Pepper
2 tablespoons Lime Juice
2 tablespoons Grapeseed Oil
1 tablespoon Fresh Ginger
1/2 teaspoon Allspice
1/3 teaspoon Nutmeg
1/2 teaspoon Cinnamon
2 tablespoons Liquid Aminos
Salt and Pepper to taste
6 to 10 stems fresh thyme
2 tablespoons Maple Syrup
1/4 - 1/2 cup Vegan mayonaise
Directions
For the Jamaican rice and peas:
In a large pot combine ALL of your ingredients. Add the rice last.
Mix together all of your ingredients so they are incorporated and cook rice on medium high covered for 18 minutes.
Turn off heat and let rice sit covered off heat for 5 minutes.
Garnish with chopped green onion.
For the sauteed purple cabbage
In a pan add the chopped cabbage and sauté it all until soft with salt and pepper on high heat.
Add in a splash of apple cider vinegar and mix everything together well.
Turn the heat to low and let the cabbage steam covered for about 3 to 5 minutes.
To make the marinated jerk mushrooms
Mix all of the ingredients for the Jerk Marinade in a medium bowl and set aside.
In a large pan, sauté the sliced white onions in coconut oil until they are translucent and soft.
Add in the sliced portobello mushrooms to the sautéed onions and season them with salt and pepper to taste until they are soft and meaty.
Add the jerk marinade to the sautéed mushrooms and combine them well together. Cover the pan and let the mushrooms marinate and cook on medium low heat for 20-30 minutes.
Garnish with chopped fresh green onion.
To make the pineapple salsa
Dice up the pineapple and bell peppers.
In a medium bowl, combine the diced fruit, peppers, smoked paprika, lime juice, and mix it all together until well combined.
To make the creamy jerk sauce
Add all of the ingredients to a blender and blend them together until smooth and creamy. Add more lime juice, or vegetable broth if necessary.
Assembly and cooking the crunch wrap
Once you have prepared all of your ingredients load up a tortilla with first creamy jerk sauce, then the jerk mushrooms, topped with crushed plantain chips, sprinkle on some follow your heart mozzarella shreds, add on a scoop of rice and peas, then a colorful helping of pineapple salsa, sautéed cabbage, and finish it up with creamy jerk sauce.
Put a smaller tortilla on top of your piled ingredients and fold in the hanging over tortilla sides so that they enclose all of the ingredients with the smaller tortilla. This is a bit challenging so you may want to balance the filled crunch wrap in your hands or use a bit of flour and water to seal the tortilla together.
Add a bit of vegan butter or oil to a large pan and with the open seam side facing down in a pan, Cook and grill the crunch wrap on both sides until it is golden brown and crispy as much as possible. Periodically flip the crunch wrap and press it down to make sure that it is enclosed.
Garnish the Cooked crunch wrap with chopped green onions and serve with a side of Creamy Jerk Sauce.
Sing your song. Do your dance. Speak your truth and enjoy the colorful Crunchwrap!
