This Caramelized Chipotle Vegan Gordita Crunch is a flavorful and indulgent plant-based twist on a classic fast-food favorite. Featuring spicy chipotle tofu, a creamy cheese sauce, and a zesty homemade spicy ranch, all wrapped in a soft and crispy gordita shell, this vegan version is packed with bold flavors and satisfying textures. Whether you’re making these for a weeknight meal or impressing friends at a gathering, these Gordita Crunches are sure to hit the spot!
Ingredients:
Spicy Ranch:
- 1 cup of raw cashews, soaked in water
- ½ cup unsweetened non-dairy milk (e.g., soy milk)
- 1 tbsp fresh chives, chopped
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1-2 tsp hot sauce (to taste)
Caramelized Chipotle Tofu Filling:
- 2 tbsp olive oil
- ½ sweet onion, diced
- 2 chipotles in adobo sauce, chopped
- 1 tbsp agave syrup
- 1 block of extra-firm tofu, thoroughly drained and pressed to remove excess moisture
- 1 teaspoon of adobo sauce (sourced from the chipotle can)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ cup vegetable broth
- Salt and pepper to taste
Vegan Cheese Sauce:
- 2 tbsp vegan butter (e.g., Earth Balance)
- 2 tbsp all-purpose flour
- 1 cup unsweetened non-dairy milk
- 1 cup vegan cheddar-style shreds (e.g., Violife)
- 1 tsp garlic powder
- Salt and pepper to taste
The Rest:
- 6 hard taco shells
- 6 flour tortillas
- Shredded lettuce, for topping
Instructions:
- Prepare the Spicy Ranch:
- Drain the soaked cashews and add them to a blender or food processor with the non-dairy milk, chives, dill, parsley, garlic powder, onion powder, salt, and hot sauce.
- Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Make the Caramelized Chipotle Tofu Filling:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened and caramelized, about 5-7 minutes.
- Crumble the drained tofu into the skillet and cook for another 5 minutes, until slightly golden.
- Stir in the chopped chipotles, adobo sauce, agave syrup, cumin, smoked paprika, chili powder, garlic powder, and vegetable broth.
- Cook until the liquid has reduced and the mixture is saucy, about 5-7 minutes. Season with salt and pepper to taste. Set aside.
- Make the Vegan Cheese Sauce:
- In a small saucepan, melt the vegan butter over medium heat.
- Gradually incorporate the flour, stirring continuously for 1 to 2 minutes to create a roux.
- Slowly whisk in the non-dairy milk and bring to a simmer.
- Once the sauce has thickened, add the vegan cheddar shreds, garlic powder, salt, and pepper. Stir until the cheese is melted and smooth. Remove from heat.
- Assemble the Gordita Crunches:
- Warm the flour tortillas in a dry skillet or microwave.
- Spread a layer of the vegan cheese sauce on each tortilla.
- Place a hard taco shell in the center of each tortilla and wrap the tortilla around the taco shell, pressing gently so the cheese sauce holds the tortilla to the shell.
- Fill the taco shells with the caramelized chipotle tofu filling. Top with shredded lettuce and drizzle with the spicy ranch.
- Serve:
- Serve the assembled gordita crunches warm, with extra spicy ranch, lime wedges, and additional hot sauce if desired.
Conclusion:
This Caramelized Chipotle Vegan Gordita Crunch is the ultimate comfort food, combining smoky tofu, creamy cheese, and zesty ranch in one delicious package. The crispy taco shell inside a soft tortilla creates the perfect contrast of textures, while the bold flavors of chipotle, agave, and spices make each bite irresistibly good.
Caramelized Chipotle Vegan Gordita Crunch
This Caramelized Chipotle Vegan Gordita Crunchcombines smoky chipotle tofu, zesty ranch, and a creamy vegan cheese sauce, alllayered between crispy taco shells and soft tortillas for a flavor-packed,plant-based meal.
Ingredients
Spicy Ranch:
- 1 cup of raw cashews soaked in water
- ½ cup unsweetened non-dairy milk e.g., soy milk
- 1 tbsp fresh chives chopped
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1-2 tsp hot sauce to taste
Caramelized Chipotle Tofu Filling:
- 2 tbsp olive oil
- ½ sweet onion diced
- 2 chipotles in adobo sauce chopped
- 1 tbsp agave syrup
- 1 block of extra-firm tofu thoroughly drained and pressed to remove excess moisture
- 1 teaspoon of adobo sauce sourced from the chipotle can
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ cup vegetable broth
- Salt and pepper to taste
Vegan Cheese Sauce:
- 2 tbsp vegan butter e.g., Earth Balance
- 2 tbsp all-purpose flour
- 1 cup unsweetened non-dairy milk
- 1 cup vegan cheddar-style shreds e.g., Violife
- 1 tsp garlic powder
- Salt and pepper to taste
The Rest:
- 6 hard taco shells
- 6 flour tortillas
- Shredded lettuce for topping
Instructions
Prepare the Spicy Ranch:
- Drain the soaked cashews and add them to a blender or food processor with the non-dairy milk, chives, dill, parsley, garlic powder, onion powder, salt, and hot sauce.
- Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
Make the Caramelized Chipotle Tofu Filling:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened and caramelized, about 5-7 minutes.
- Crumble the drained tofu into the skillet and cook for another 5 minutes, until slightly golden.
- Stir in the chopped chipotles, adobo sauce, agave syrup, cumin, smoked paprika, chili powder, garlic powder, and vegetable broth.
- Cook until the liquid has reduced and the mixture is saucy, about 5-7 minutes. Season with salt and pepper to taste. Set aside.
Make the Vegan Cheese Sauce:
- In a small saucepan, melt the vegan butter over medium heat.
- Gradually incorporate the flour, stirring continuously for 1 to 2 minutes to create a roux.
- Slowly whisk in the non-dairy milk and bring to a simmer.
- Once the sauce has thickened, add the vegan cheddar shreds, garlic powder, salt, and pepper. Stir until the cheese is melted and smooth. Remove from heat.
Assemble the Gordita Crunches:
- Warm the flour tortillas in a dry skillet or microwave.
- Spread a layer of the vegan cheese sauce on each tortilla.
- Place a hard taco shell in the center of each tortilla and wrap the tortilla around the taco shell, pressing gently so the cheese sauce holds the tortilla to the shell.
- Fill the taco shells with the caramelized chipotle tofu filling. Top with shredded lettuce and drizzle with the spicy ranch.
Serve:
- Serve the assembled gordita crunches warm, with extra spicy ranch, lime wedges, and additional hot sauce if desired.