Vegan Quesadilla

Iva

Course:

Dinner

Cusine:

Mexican

Difficulty:

Easy

Recipe cover

Honestly, this is the most delicious meat-flavored vegan quesadilla I've ever eaten. Thanks to my favorite textured protein, I was able to recall the taste of meat. I even invited guests to try the quesadillas and they couldn't believe there was no meat. I managed to deceive them completely.


Cooking Time

20 min

Prep Time

15 min

Servings

2 quesadillas

Ingredients

  • 2 tortillas
  • 1 cup textured granulated protein
  • 1 cup black eyed beans, boiled
  • 200g vegan mozzarella
  • 3 tbsp. olive oil
  • 1 onion, diced
  • 1 red onion, sliced
  • 2-3 cloves of garlic
  • salt to taste
  • 1 tsp paprika
  • 1 tsp coriander, ground
  • 2 tsp cumin, ground
  • 2 tsp dried oregano
  • 1 tsp chili powder

1

Soak the textured protein in water (just to cover it) for about 15-20 minutes. Strain the excess water.

2

Fry the diced onion in 2 tbsp. olive oil until transparent. Add the textured protein.

3

Add the spices and 1/2 cup water. Stir. Cook over medium heat until the water dissolves.

4

Add the garlic and fry for 30 seconds. Add another 1/2 cup water. Stir. Cook until the water dissolves.

5

In another pan fry the red onion with 1 tbsp. olive oil.

6

Put yellow cheese on the tortilla.

7

Add the cooked textured protein.

8

Add the black eyed bean.

9

Add fried red onion.

10

Add more yellow cheese.

11

Fold in half and repeat the steps to make the second tortilla.

12

Put the tortillas in a dry pan and bake over medium heat on the stove. Turn the tortillas over.

13

Serve the tortillas.

14

Cut each tortilla into 4 slices.

15

Consume immediately while still hot and cheese is melted.

My protein affiliation
My protein affiliation
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I am Iva, I'm a foodie and love creating healthy recipes

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