My husband's mom LOVED my VEGAN Chipotle Steak Quesadilla | Plant-based recipes by a doctor

Start by creating the marinade for the Chipotle steak.

Use one can of Chipotles in Adobo sauce (7 ounces) and scoop it into a blender.

Add 1 tablespoon of chili powder, 1 teaspoon of oregano, 1 teaspoon of cumin, and 1 tablespoon of paprika into the blender.

Squeeze the juice of one lime into the blender.

Smash and peel 4 cloves of garlic, adding them to the blender. If the cloves are small, consider using 5.

Add 1 tablespoon of mushroom powder to the blender.

Blend the marinade together, adding 1/4 cup of water if it's too thick to blend.

Prepare the protein by cutting seitan into cubes.

Marinate the seitan with the chipotle marinade, ensuring all pieces are coated. Set aside to let the flavors absorb.

Wash the blender to prepare for the vinaigrette.

For the vinaigrette, add 1/2 cup of red wine vinegar to the blender.

Add 1/4 cup of agave and 1/4 cup of water to the blender.

Add 2 chilies from the Chipotles in Adobo sauce and 2 cloves of smashed garlic to the blender.

Add about 1 teaspoon of fresh oregano to the blender.

Add 1 tablespoon of chili powder, 1 tablespoon of salt, 1 tablespoon of paprika, and 1 teaspoon of oregano to the blender.

Instead of oil, add 1 tablespoon of tahini to the vinaigrette mixture.

Equipment Needed

Spice Level:

Dietary

Allergens