Vegan Cheesy Gordita Crunch
Ingredients
- 4 Flatbreads Gorditas
- 4 Taco Shells (Jumbo or Regular)
- 1 - 2 cups Shredded Iceberg Lettuce
- 1/2 cup Shredded Vegan Cheddar Cheese
- 1 lb. Tofu Taco Meat (See Notes)
Spicy Ranch
- 1/2 cup Vegan Ranch
- 2 Tbsp Hot Sauce
- Cayenne Pepper to taste
Nacho Cheese
- 8 oz. Shredded Vegan Cheddar Cheese
- 1/4 - 1/2 cup Plant Milk (Unsweetened)
- 1 - 2 Tbsp Pickled Jalapeño Brine
- Cayenne (to taste)
- Salt & Pepper (to taste)
Instructions
Spicy Ranch
- Combine all the ingredients for the Spicy Ranch and set aside in fridge. Use hot sauce of your choice, Frank's Extra Hot is what I used! Adjust seasonings to taste.
Taco Meat
- First, make the vegan ground beef. You can use Impossible or Beyond and season with my Taco Seasoning, or make my Tofu Taco Meat! If using store bought plant meat, simply crumble it and brown it in a skillet over medium heat. Add 2 - 3 Tbsp of the Taco Seasoning, and more to taste. Then pour about 1/2 cup of water and cook down to desired consistency. Add water or broth as needed!
Nacho Cheese
- For the Nacho Cheese, pour in about 1/2 cup of Unsweetened Plant Milk and the Jalapeño Brine. Heat over medium and whisk frequently. Once it bubbles, add in the vegan cheddar shreds and whisk until melted. Adding more Plant Milk as needed to get your desired consistency. I ended up using about 1 cup of milk. Taste and adjust for seasoning, cover and keep warm on low.
Assembly
- Warm the gorditas and taco shells according to package instructions, then spread a nice layer of the nacho cheese on the gordita. Fold the taco shell into the gordita, and gently press them together, using the cheese to seal.
- Fill with the vegan taco meat, a good drizzle of the Spicy Ranch, and then some lettuce and more cheese on top and enjoy!
Notes
Taco Meat - You can use Impossible or Beyond and season with my Taco Seasoning, or make my Tofu Taco Meat!
Tried this recipe?Let us know how it was!