Best Vegan Quesadillas Recipe with Roasted Tomato Salsa and Creamy Cheese Sauce

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds healthy fats and fiber, while parmesan cheese can provide a similar cheesy flavor.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

Start by using the bottom part of 1 leek, finely slice it for quicker cooking.

Finely dice 1 white onion.

Prepare Chestnut mushrooms by finely slicing them.

Add grated extra firm tofu for extra protein.

Mix Chipotle paste with red wine vinegar and water for the filling.

Chop fresh coriander, or substitute with chives or parsley if preferred.

Heat a medium frying pan over high heat with 1.5 tablespoons of olive oil.

Add the sliced leek, onion, mushrooms, and grated tofu to the pan.

Season with salt and pepper, and fry until everything is caramelized.

Add 2 cloves of grated garlic towards the end of cooking for flavor.

Add frozen sweet corn and let it cook for a couple of minutes.

Stir in Mexican spice mix and cook for an extra minute to incorporate.

Add the Chipotle paste, a touch of water, and red wine vinegar to the mixture.

Add fresh coriander and 1 can of pinto beans, slightly crush the beans to help the filling stick together.

For the salsa, preheat the grill to 200-220°C.

On a baking tray, add 4 large tomatoes, 2 green chilies, 2 garlic cloves, olive oil, and flaky salt.

Massage the vegetables to coat them, then place under the grill for 15-20 minutes, turning occasionally.

Remove the garlic and chilies halfway through to prevent burning.

Remove seeds from the chilies if a milder flavor is preferred.

Blend the roasted vegetables in a food processor until fairly smooth, leaving some texture.

Add red wine vinegar, cracked black pepper, flaky sea salt, cumin, maple syrup, and olive oil to the salsa and mix well.

For the cheese sauce, add soaked cashews and water to a blender along with mustard, nutritional yeast, pickle juice, black salt, turmeric, and tapioca starch.

Blend until smooth, then pour into a medium saucepan.

Heat the cheese sauce over medium heat while whisking continuously to prevent sticking.

Add plant milk to loosen the sauce if it becomes too thick, and season with nutmeg if desired.

To assemble the quesadilla, brush one tortilla with olive oil and place it olive oil side down in a frying pan.

Spread a good dollop of the cheese sauce on the tortilla, making sure to cover the edges.

Cooking Techniques

Equipment Needed

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Dietary