![]() ![]() If it is too thin, add some vegan mayo to thicken it up. Mix it all together and put it in the fridge until later. Two tbsp of jalapeño pickling liquid, one tbsp of minced pickled jalapeños and a couple squirts of any hot sauce you have, I used sriracha. I’m quite confident a cook of absolutely any level could accomplish this pretty easily. I have to be honest here, as far as actual cooking goes, this was very easy. TLDR ingredients: 1/2 cup vegan ranch, 2 cups vegan shreds, 1/2 cup oat milk, iceberg lettuce, small sized flatbreads, hard taco shells, pickled jalapeños, 16 oz package vegan meat. Just make sure that the size is comparable to that of the hard taco shells, roughly 7 inches in diameter usually. I couldn’t find anything actually called this anywhere (even the Mexican grocer around the corner from me) so after some thorough investigating (you’re welcome for the leg work, ((subscription paying off already))) I found a flatbread not a pita because you don’t want a pocket but any style flatbread will do. THIS proved to be easily my tallest task. If you can’t find this, I’m not sure how you made it to step six. For the spicy ranch you also need a thing of pickled jalapenos, any kind will do. I got Follow Your Heart vegan ranch, but there are a million kinds out there and recipes to make your own if you want. Do I have to put that in quotes too? Too late. I also know, based on geographic location and price factor, these are not always possible so anything that gets melty will do. Other brands I think would suffice are Follow Your Heart, Daiya or Miyoko’s shreds. I think the cheese choice is probably more important than the meat, due to the drastically different melting ability from brand to brand. “Cheese.” I went with So Delicious Mexican Style shreds. How lucky are we to have so many options now? Was not the situation just a few years ago. I went with impossible because I had some in my freezer already and I like the taste. Impossible, Beyond, Gardein, anything you prefer. ![]() “Meat.” Honestly I think any are fine here so just go with preference. No reason to be a taco elitist here, we’re recreating Taco Bell. Taco seasoning (the taco bell seasoning pack is vegan!) but any seasoning packet or whatever personal blend you use is totally fine. Inconvenient for standing up, but better for wrapping that gordita shell around. Hard shell taco shells (for this recipe I would opt for the more rounded, non flat-bottom ones. There really are only a handful of ingredients in this whole thing. BUT, we are not cowards around here and, off the success I saw from the veganized Big Mac, I decided it was time to give it a shot. So I kind of had this perfect version of the CGC in my head that I didn’t want to ruin, which is the reason I had never attempted to veganize this thing. While I am remarkably confident in my choice to become vegan, I am not one of the plant-based peoples who pretends meat doesn’t taste good. Second, this was the last item containing meat I have ever eaten. First, this was easily my favorite fast food item of all time and the idea of bastardizing it was not an option. Tackling this task was a tough one for me for a few reasons. The cheese blend that binds the two together in perfect harmony One 16 oz package of vegan meat probably gets you like four CGCs. ![]() Otherwise just make as many as you want with the amount of taco shells/pita you have. Only thing that would really have to change is how much cheese sauce you make. I know those help with guidance as you go, but this is a super easy recipe so forward we trudge anyway. There are a few key components that amalgamate to create the delicacy that is Taco Bell’s legendary Cheesy Gordita Crunch, or as real Taco Bell heads refer to it as, The CGC.īEFORE WE START: In the future I will take more pictures, I had an issue with my phone and lost a bunch sadly, so the ones throughout are limited. ![]()
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