ULTIMATE VEGAN QUESADILLAS
Ultimate vegan quesadillas recipe without cheese or vegan cheese.
Flavor packed quesadillas without meat in them. It�s a mexican favorite gone vegan!
Did anyone else grow up on Taco Bell Quesadillas?
I know I sure did and man did I love them.
One common thing that people assume about vegans and vegetarians is that they are missing out on the foods they love.
This just isn�t true for most. In my case, I find even more delicious (and healthy!) ways to enjoy foods that I love.
Case in point: these meat free vegan quesadillas.
Ingredients
Directions
by Joy Shull
Recipe Notes
This will serve 4 - 6 people as a main dish. We cut each quesadilla into 3 pieces, so this recipe will make 24 quesadilla pieces
for complete method please clikck : https://buildyourbite.com/vegan-quesadillas-recipe/
Flavor packed quesadillas without meat in them. It�s a mexican favorite gone vegan!
Did anyone else grow up on Taco Bell Quesadillas?
I know I sure did and man did I love them.
One common thing that people assume about vegans and vegetarians is that they are missing out on the foods they love.
This just isn�t true for most. In my case, I find even more delicious (and healthy!) ways to enjoy foods that I love.
Case in point: these meat free vegan quesadillas.
Ingredients
- 8 whole wheat tortilla shells
- avocado, for serving
- Salsa, for serving
- FOR THE FILLING
- 8 oz enchilada sauce
- 1 cup roasted salted cashews
- 1/3 cup nutritional yeast
- 1/3 cup chunky salsa
- 15 oz can of chickpeas, drained
- juice of 1 large lime
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- FOR THE VEGGIES
- 1 green bell pepper, diced
- 1 medium onion, diced
- 8 cloves of garlic, minced
- 8 oz sliced mushrooms
- 1 tablespoon olive oil
Directions
- To a high speed blender or food processor, add enchilada sauce, cashews, nutritional yeast, salsa, drained chickpeas, lime juice, salt, cumin, and chili powder
- Pulse/blend until smooth
- Add bell pepper, onion, garlic, and olive oil to a skillet and saute over medium high heat for 10 - 15 minutes, until mushrooms cook down
- Heat a large skillet over medium to medium high heat and oil to coat
- Assemble quesadillas by spreading the filling mixture in an even layer onto one half of the tortilla
- Add vegetables on top, and fold tortilla over in half
- Repeat steps for remaining 7 tortillas
- Cook 1 - 2 quesadillas at a time depending on the size of your skillet
- Cook for 2 - 4 minutes per side, until crispy
- Oil pan again before adding new quesadillas each time
- Serve with optional salsa and avocado
by Joy Shull
Recipe Notes
This will serve 4 - 6 people as a main dish. We cut each quesadilla into 3 pieces, so this recipe will make 24 quesadilla pieces
for complete method please clikck : https://buildyourbite.com/vegan-quesadillas-recipe/
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