Corn Flake Onion Rings

 

Ingredients
1 large onion, divided into rings
flour of choice, for dredging, as needed
4 tablespoons cornstarch
6 tablespoons water (plus more)
1 teaspoon turmeric
1 teaspoon paprika
garlic powder to taste
Pepper to taste
1/2 teaspoon salt, to taste
1 to 2 plates of cornflakes, crumbled (alternatively, you can use breadcrumbs)
Plenty of oil for frying

Instructions
Get three deep plates out. Add the flour and cornflakes onto two of the plates, separately.
For the third plate, add starch, turmeric, paprika powder, garlic powder, pepper, and salt. Next, add the water and mix with a fork. It should be reminiscent of the consistency of scrambled eggs and neither too thin nor too thick.
Place the onion rings first in the starch/water mixture, then in flour, then again in the starch/water mix, and finally into the cornflakes. Be sure to press the cornflakes hard to make a nice crust. (ip: After breading each onion ring, wash your hands, then bread the next one. This makes it easier.
Put plenty of oil in a pan and let it get hot.
Cook onion rings in hot oil for a few minutes. Then remove from the pan, drain on kitchen paper, and serve. They taste amazing hot, lukewarm, or cold.
Enjoy!

Taco Bell® Chrunchwrap

 

Ingredients
large flour tortillas
small corn tostadas
plant based ground beef
taco seasoning
Taco Bell Nacho Cheese sauce
chopped tomatoes
thinly sliced iceberg lettuce
vegan sour cream
salt and pepper to taste

Instructions
Cook plant based ground beef over medium heat. Season with taco seasoning, salt, and pepper. Set aside.
Mix lettuce, tomatoes, and sour cream, as much or as little of each as you want.
Place a portion of the beef in the center of the flour tortilla. Add the cheese sauce. Top with the tostada.
Place lettuce, tomato, and sour cream mixture on top of tostada and fold the flour tortilla in 8 pleats, completely enclosing the fillings.
Place in the pan folded side down and cook til toasted. Flip and cook the other side til toasted.
Enjoy!

Taco Bell® Breakfast Crunchwrap

 

Ingredients
large flour tortillas
small corn tostadas
frozen hash brown patties
chopped vegan breakfast sausages
Just Egg, or your favorite vegan egg alternative
Taco Bell Nacho Cheese sauce
a pinch of ground cumin
salt and pepper to taste

Instructions
Cook chopped sausage over medium heat. Season with ground cumin.
Add egg and cook til done. Season with salt and pepper. Set aside.
Cook hash brown patty til crisp and golden on both sides.
Place hash brown patty in the center of the flour tortilla. Top with the tostada.
Place sausage and egg mixture on top if tostada, pour on some cheese sauce, and fold the flour tortilla in 8 pleats, completely covering the sausage, egg, and cheese.
Place in the pan folded side down and cook til toasted. Flip and cook the other side til toasted.
Enjoy!

Cheese Quesadillas

 

Ingredients
flour tortillas
vegan cheese
Taco Bell Mild Sauce

Instructions
Heat a large pan over medium high heat.
Place cheese and sauce on one half of the tortilla. Fold tortilla and place in the dry, hot pan. Cook til toasty, then flip and cook the other side til toasty, and the cheese melts.
Enjoy!

Taco Bell Mild Sauce

 

Ingredients
1 cup cold water
1(8 ounce) can tomato sauce
4 teaspoons arrowroot or 4 teaspoons cornstarch
2 tablespoons white vinegar
1 tablespoon ground cumin
1tablespoon dried onion flakes
1 teaspoon Lawry's Seasoned Salt
1 teaspoon lime juice
1 teaspoon orange juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dried chipotle powder
1⁄2 teaspoon plain New Mexico chile powder
1⁄2 easpoon A.1. Original Sauce
1⁄4 teaspoon white pepper
1 -2 drops liquid smoke 

Optional for hotter sauce
cayenne pepper
red pepper flakes

Instructions
Whisk all ingredients together vigorously in a medium saucepan.
Bring mixture to boil over high heat.
Whisk as needed.
Boil one full minute.
Remove from heat and cool.
Whisk sauce occasionally as it cools.
Pour cooled sauce into a sealable container or a squeeze bottle for convenience.
Serve and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
Refrigerate any unused portion for up to 2 weeks.
Shake well before serving again.
Enjoy!

Taco Bell Cheesy Fiesta Potatoes

 

Ingredients

Nacho Cheese Sauce

For the Potatoes
¾ teaspoon garlic powder
¼ teaspoon ground cumin
¾ teaspoon onion powder
1 teaspoon salt
2 pounds large white potatoes cut into 1" cubes
2 tablespoons Churn Style Butter
2 tablespoons olive oil

To Garnish
chopped green onions
Cashew Sour Cream

Instructions 
Preheat oven to 475º F.
In a resealable plastic sandwich bag, mix the onion powder, garlic powder and cumin together. Add the cubed potatoes, seal the bag, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes. Cover and cook an additional 10 minutes or until potatoes are tender. Season to taste with salt and pepper.
While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
Transfer the cooked potatoes to a non-stick baking sheet and bake for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
Divide potatoes into portions and top with nacho cheese. Garnish with a dollop of sour cream and green onions, if desired.
Enjoy!

Taco Bell Nacho Cheese Sauce

 

Ingredients
8 oz vegan cheddar cheese
1/2 cup unsweetened plant milk
2 tablespoons Churn Style Butter
1 to 3 tablespoons jalapeño pepper brine
1/8 teaspoon cayenne pepper
1/8 teaspoon sugar

Instructions
Add all ingredients to a saucepan over medium heat. Cook til cheese is melted, stirring occasionally. Adjust seasoning to taste, and serve when sauce becomes smooth and creamy.
Enjoy!