Loaded Vegan Quesadillas

Loaded Vegan Quesadillas

When making Loaded Vegan Quesadillas, it is best to make the quesadilla sauce in advance. When it’s done, let it cool off in the refrigerator for a little while. You can use fresh or frozen veggies when making Loaded Vegan Quesadillas. If you are using frozen veggies, be sure that they are thawed out before cooking them.

This Loaded Vegan Quesadillas recipe requires 8 cups of fresh greens or veggies. It also requires all-purpose flour, baking powder, salt and non-dairy butter substitute. You should have nutritional yeast flakes on hand as well as cayenne pepper and ground black pepper. Loaded Vegan Quesadillas can be served with salsa, vegan sour cream and/or guacamole.

Ingredients

• 8 flour tortillas (taco size)
• 8 cups fresh greens or veggies
• Non-dairy butter substitute 2 Tbsp.
• Nutritional yeast flakes
• 1/2 tsp Cayenne pepper
• 1/4 tsp Ground black pepper (Optional)
• 1 cup broccoli florets, lightly steamed
• 1 cuop of green beans
• 1/2 red onion, thinly sliced
• 2 tsp. extra virgin olive oil 4 tsp.
• 1 cup of grated vegan cheese
• 1 cup of chopped coriander
• Vegan butter
• Salt to taste
• ½ cup of chopped chives to garnish
• Toppings like salsa, vegan sour cream, and guacamole (Optional)

Ingredients for sauce:

• 1/2 cup tomato sauce
• 2 tsp. apple cider vinegar
• 1 tsp. garlic powder
• 1 tsp. onion powder
• Salt and ground black pepper to taste

Mix together in a blender for the consistency that you like.

Ingredients for vegan sour cream:

• 1 cup vegan mayonnaise or cashew cream

Refrigerate for 30 min before serving Loaded Vegan Quesadillas with sauce and sour cream.

Directions

1. Heat up a non-stick frying pan over medium heat.
2. Add oil and onions to the pan and cook the onions until they start to go clear.
3. Add the green beans and press them flatly against the bottom of the pan using a spatula. Cook for about 5 minutes before flipping over to cook on the other side until the green beans are cooked through.
4. Next, add in the broccoli florets and press them flatly against the bottom of the pan using a spatula. Repeat steps for cooking until the broccoli is lightly browned on both sides and cooked through.
5. Add in the nutritional yeast and salt to taste.
6. Transfer to a separate bowl and leave to one side.
7. Wipe off excess oil from your frying pan if necessary, before adding tortilla one at a time. Cook each side for about 30 seconds before flipping over to cook on the other side for an additional 30 seconds or so.
8. Remove from heat and spread 1/2 tablespoon vegan butter over each tortilla before stacking them together neatly in 4 sets of 2.
9. Take two of the tortilla and place a good sized helping of the vegetable mix between each set of two tortillas along with a sprinkle of vegan cheese and finely chopped coriander. Place back in the frying pan, roast both sides until crispy.
10. Serve as loaded vegan quesadillas with green or tomato salsa, vegan sour cream and/or guacamole.

Enjoy!

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