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The city I live in has limited options when it comes to vegan dining. The few gems we do have are definitely a godsend because they are super open to accommodating individuals who eat plant-based diets. However, our favorite Mexican restaurants do not use vegan cheese in their recipes. Today, I was craving a cheesy gooey vegan quesadilla so, I made these for lunch. They were so big, Brandon and I had to eat them with a fork and knife. HELL YES!
Over the past few weeks, I have been eating a more plant-based diet but still enjoying those delicious fatty treats here and there. With all things, I enjoy those “cheat meals” in moderation and it seems to keep me happy. It is hard enough making healthier choices when it comes to our eating, depriving ourselves of the little treats can make us want to cut a bitch! Please don’t do that, make these Fork and Knife Vegan Quesadillas instead!
How To Caramelize Vegetables
Onions have a high sugar content so when you caramelize them over a very low heat, that sugar begins to decompose. Let your onions slowly cook in the skillet stirring them in between cooking time. You will know the heat is too high if the onions begin to char. I cooked these for about 10 minutes but, you may need more time depending on your stove.
How To Saute Mushrooms
When sweating mushrooms, you never want to add too many to your skillet because they need room to fricken breathe! In order to sweat the mushrooms, you want to cook them on low heat until all water has evaporated from them. I tend to use baby portobellos over regular white mushrooms because they have a lower water content. And, in my opinion, they brown a lot nicer too. However, with this recipe, you can use either.
This Fork and Knife Vegan Quesadilla recipe is so damn delicious, I kind of want to eat it everyday! Give it a try and let me know what you think! I would love for you to share your quesadilla creation on Instagram too! Simply hashtag #blackfigfood so I can admire your cooking!
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Fork And Knife Vegan Quesadillas
This deliciously monstrous quesadilla is only for people who are hungry enough to eat it in its entirety. Depending on how much chipotle cream sauce you like, you will definitely need a fork and knife to attack this beast.
- Total Time: 40 minutes
- Yield: 2 1x
Ingredients
1 tbsp olive oil
5 mini bell peppers, stock removed, sliced into thin strips
1/2 yellow onion, sliced into half moon strips
1/4 tsp tamari
1 cup baby portobello mushrooms, sliced
1/2 cup vegenaise
3 tbsp non-dairy plain yogurt
2 tsp chipotle sauce
1 tbsp fresh cilantro, roughly chopped
1/2 tsp kosher salt
1/4 tsp pepper
2 extra large flour tortillas
8 slices Creamy Original Chao vegan cheese
Chosen Foods Brand avocado oil spray
Instructions
For the vegetable filling
Pre-heat a medium non-stick skillet over medium high heat. Add olive oil, peppers, and onions to pan. Reduce heat to low-medium and cook vegetables for 10 minutes or until onions become translucent. Add tamari for color and stir. Using a rubber spatula, scrape vegetables into a small bowl and set aside. Add sliced mushrooms to same heated skillet and repeat cooking process for 10 minutes or until mushrooms are golden brown. Set aside with the peppers and onions.
For the chipotle cream sauce
Add vegenaise, yogurt, chipotle sauce, cilantro, salt, and pepper to a small bowl and whisk together until fully incorporated. Set aside.
For the quesadillas
Lay tortilla on a cutting board. Place first two slices of cheese on one half of the tortilla. Using fingers, distribute half of the vegetables on top of the cheese then, top with the last two slice of cheese. Fold the tortilla over covering the vegetable mixture. Spray top side of quesadilla with avocado oil and carefully place (oiled side down) in a pre-heated large non-stick skillet. Spray the top of the quesadilla once more. Let brown for a few minutes or until tortilla begins to toast. Carefully flip tortilla over to toast the other side. Repeat with other tortilla
Slide quesadilla out of pan onto cutting board and slice into four triangles. Serve with chipotle cream sauce.
- Prep Time: 10
- Cook Time: 30
- Category: lunch
- Method: stove top
- Cuisine: Mexican
