Tonight I’m making quesadillas, vegan style. For the basic recipe you only need 5 things:
tortillas, corn or flour
bell pepper, diced
vegan cheese (I use Daiya pepperjack but their cheddar and mozzarella work fine too)
I’m dressing things up a little tonight and adding soy curls.
They’re a lot like chicken except that all by themselves they’ve got a nutty flavor and no gristle. I prepare mine by reconstituting in water in my microwave, draining, and spreading out on a foil lined baking sheet. I sprinkle them with a little soy sauce, flaked red pepper, nutritional yeast (optional), and a spray of olive oil. I bake them at 300F/150C for 30 minutes or until the edges start to brown. This is what they look like before baking.
Now comes is the easy part. Place a tortilla in a lightly oiled nonstick pan, add some “cheese” and a light sprinkling of onion and bell pepper. I added a few strips of my soy curls and then put a little more cheese on top.
You don’t need a lot of cheese: just enough to get things to stick together. Add a few drips of hot sauce as your personal taste dictates.
On medium heat, wait until the cheese starts to melt (use your nose to avoid scorching), then add that second tortilla and flip. Push any fillings that fall out back into the quesadilla. The cheese will hopefully trap it as it melts.
This is such an easy meal or snack. I literally keep a container of mixed bell pepper and onion in my fridge. It looks like this.
I made some guacamole to go with it and sliced up some tomato and cilantro to go with my vegan quesadillas.
This is Christie, signing off!