For those of you that love to experiment with vegan recipes, or are just looking for a way to mix up your regular dinner routine, we’ve got the ultimate vegan quesadilla recipe for you!
This is such a simple and delicious dish. Feel free to make these ahead of time and store in the fridge, or freeze them if you know your schedule will be busy this week. The sky is truly the limit when it comes to what you can put into these!
Inspiration for This Recipe:
Learn how to make vegan quesadilla with this easy recipe. This recipe is inspired from the amazing taste of authentic Mexican cuisine. With some ingredients from our local grocery store, you can be sure there will be an unforgettable meal for you and your family!
Prep Time: 10 mins. | Cook Time: 20 mins.
two (2) organic mushrooms
Sliced Vidalia onion, 1/4 ounce
two (2) slices of pepper jack rice cheese with a spicy flavor
Twin Oaks Field Roast* (substitute tempe, tofu or seitan)
A pair of whole wheat tortillas
0.5 tbsp. of grape seed oil
Optional, 1/2 cup corn
*Field Roast is a Vegan brand. It comes in various flavors. The one we used is spicy flavor with olive oil, salt and pepper.
Prep
Slice mushrooms into small pieces. Slice cheese thinly into small pieces. Slumber up sliced onion. Heat oil in a non-stick pan on medium heat. Put onion and mushrooms into the pan, stir it once every minute or so until onions are tender and browning, approximately 5 minutes. Now spread cheese on top of tortillas, add mushroom mixture on top of that and cover with another tortilla.
Cooking Directions:
- In a pan, heat the grape seed oil and cook the Field Roast until caramelized.
- Heat the tortillas for about 30 seconds in a pan. Lay field roast, cooked mushroom slices, vidalia sliced onion and cheese on each tortilla and cover with another tortilla.
- Flip to cook the other side until you get a beautiful golden brown color on both sides of the quesadilla.
- Heat the quesadilla until both sides are crisp and cheese has melted.
- Serve while warm
Serving Instructions:
To serve, cut into the desired shape and serve. Don’t forget to enjoy a hot cup of tea, with some fruits or a side of raw vegan salad.
Suggestions:
You can serve this quesadilla like a pizza for a casual lunch, with rice and beans on the side. You can also use your favorite vegetables as toppings such as kohlrabi, carrots, white cabbage and sweet onions. You can use either vegan cheese or soy cheese.
Conclusion
This recipe is a simple and delicious dish that is perfect for a casual lunch or as something healthy to snack on during the day. This quesadilla is also packed well for a quick camping trip. If you are on the road, you can simply take it out of the refrigerator or freezer and pack it in your cooler!
If you have any questions or concerns about this recipe, please do not hesitate to ask questions in the comments below.
I hope you enjoy making and eating this recipe as much as I did.
