Guy Fieri Tries INSANE Vegan CRUNCHWRAP | Diners, Drive-ins and Dives with Guy Fieri | Food Network

So I'm here in Burlington, Vermont to check out a joint where this guy's getting such acclaim. People are saying that he should be the driver of the vegan bust of Flavortown. This is Pinkala. Runner, crunch wrap, please. The crunch wrap's this ooey-gooey mess of awesomeness with the beans, the queso, and the rice inside this crunchy flour tortilla that's just toasted and grilled to perfection. What are we gonna make first? We're gonna do the crunch wrap. We get our chili going, sunflower seed oil, some fresh garlic, mirepoix, serranos. So everything that we love about a good chili. Chili powder, cumin, smoked paprika, cinnamon, some salt, a little brown sugar. Sweat that all together. Okay. Now add the tomatoes, organic tomato paste, tamari, gives a lot of depth. Lentils. I get mental with the lentil. Yeah, sentimental lentil. Black beans. All right, so how long are we gonna let this cook down for? An hour, hour and a half. What's up next? Not avocado mash. So we're gonna make some herb oil. Fresh garlic, raw onion, rosemary. Grape. Sage, tarragon, parsley, salt. I'm gonna get this going. Multiply with the oil. And it's ready to go in the processor with the chickpeas and the peas. Nutritional yeast, and then last secret ingredient here, a little lemon extract. Blend this down. Okay. Take our herb oil. Voila. Look at it from here and tell me it's not avocado. Bro. The texture is spot on. Can I get this with some chips and salsa? Yeah, man. That probably isn't the top five greatest vegetarian vegan items I've ever had in my life. Oh. Let's make some cashew cheese. I'm willing to learn. We'll start with some soaked cashews. Sweet potato puree. Nutritional yeast. You got it. Cayenne, oregano, garlic powder, some turmeric. Great color from that. A little salt, pepper, and lemon juice. And hot water. You wanna let this roll for a little bit till it gets nice and smooth and creamy. It's outstanding. It's creamy. It's not over salty. It's not overpowering. Love the little bit of the lemon. And the great thing is that little spice in there. Yeah. What's left? Oat milk cheese. So boiling water. Adding our rolled oats in. How long is this gonna cook? Three to five minutes. We're gonna get right in there. Nutritional yeast again. Turmeric. Some garlic powder. A little salt. Lemon juice. A little oil. A little immersion blender action. Start adding in our tapioca flour. Tighten it up. Dude, I'm so impressed. Let's build this thing. I'm dying. All right. Tortilla. Oat cheese. Brown rice. Just seasoned up a little special. Our chili. Cashew cheese. Couple crunchy tortillas that we just toasted in the oven. Knot avocado mash. Tomato. Some scallion. Cilantro. Some pickled jalapeno. I'm not sure where this is going. It's going right in there. We just fold it up. Press this on a panini press. 30 seconds. 45 seconds. There's your crunch wrap. Bro. It's outstanding. The textures. The seasoning. The fake avocado. Yeah. Probably was the foundation of me getting my mind blown. I mean, out of vegetarian vegan dishes I've had in my life, this is easily in the top five, if not top three. I would challenge anybody who doesn't think they like vegetarian vegan to come down here and try this. It's remarkable. Get on a plane and come to Vermont. Remarkable. Crunch wrap. I need a runner. If you're a cheese lover, this is the one to go to. It's just comforting. It's really yummy.