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Quesadilla

2 spoon difficulty rating

60 minutes or less

Serves:

Quesadilla

A Quesadilla is a stuffed or filled tortilla which is then fried. We were inspired by a Sophie Dahl recipe, which we promptly veganised by using tofu scramble, dairy-free sour cream, vegan cheese and vegan guacamole

Ingredients: 

  • Each of the different layers and dips are easy, it just takes a little time to make.
  • Have all your ingredients ready before you start
  • Make the two dips first
  • Grate the Cheezly (or other vegan cheese) and mix in the coriander
  • Make the two fillings
  • NB: a large bunch of fresh coriander is needed (it is in the guacamole, grated Cheezly mix and also the garnish). If you hate it, replace with parsley

Guacamole

  • 2 medium-large ripe avocados, skinned, stone removed, mashed with a fork
  • 1 lime, zest and juice
  • 1 medium tomato, seeds removed, finely chopped
  • ½ red onion, peeled, finely chopped
  • large handful fresh coriander or parsley leaves, finely chopped
  • Few drops Tabasco
  • Salt and freshly ground black pepper

Lime sour cream dip

  • 2 tbsp vegan sour cream (use Tofutti Sour Supreme OR 1 tbsp each of plain vegan yoghurt and vegan mayo)
  • 1 lime, zest and juice
  • Sea salt and freshly ground black pepper

Cheesy layer

  • 150g grated vegan cheese that melts, eg smoked, cheddar, caramelised red onion Click here for our favourites
  • 3 medium carrots, grated
  • 1 small bunch fresh coriander or parsley, roughly chopped (about 2 good handfuls)

Tofu Scramble Layer 

  • 1 tsp vegetable oil
  • 1 clove garlic (peeled and crushed) OR ½ -1 tsp garlic puree
  • ½ packet of firm silken tofu (approximately 175g) 
  • 1 tsp tahini
  • 1 tbsp tamari (GF) or shoyu
  • 1 tbsp nutritional yeast flakes
  • ½ tsp turmeric

Refried Beans Layer

  • 400g can black beans in water, drained
  • 2 large roasted red pepper from a jar, sliced
  • few drops Tabasco
  • 4 plain tortillas or wraps – Discovery and Old El Paso brands are vegan
  • A little plain oil or low-cal spray
  • Any leftover fresh coriander or parsley, chopped, for garnish

Method: 

1. Guacamole. Place all the ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. Stir together, or use a potato masher/hand blender if a smoother texture is required. Cover and set aside.

2. Lime sour cream dip. Mix together all the ingredients and season, to taste, with salt and freshly ground black pepper. Cover and set aside.

3. Grate the vegan cheese and mix with the grated carrot and chopped coriander/parsley in a container. Set aside

4. Preheat oven to 150°C/300°F/Gas Mark 2-3 – you need to keep one quesadilla warm while cooking the other.

5. Tofu Scramble. 

  • Gently fry the garlic in the oil for about 30 seconds until lightly golden. Don't let it burn.
  • Add the all other ingredients and mix together. Try not to break the tofu up too much but make sure it’s well stirred.
  • Heat to warm through for approximately 3-5 minutes and serve immediately.

6. Refried Beans. Heat the remaining oil in a small saucepan. Stir in the black beans, peppers and Tabasco/hot pepper sauce and cook over a low heat for 6-8 minutes, or until warmed through. Mash slightly but retain some texture. Season, to taste, with salt and freshly ground black pepper, then remove from the heat.

7. To assemble the quesadilla, oil or spray a frying pan and place one of the tortillas into a frying pan over a low heat for 1-2 minutes to warm through. Spoon some bean mixture on half of the tortilla then top with the tofu mixture, followed by the cheese and coriander. Fold over and gently press down. Do the same with another tortilla. Fry each of them in the pan for 2-3 minutes on either side, or until golden-brown and crisp. Don’t worry if a bit of the filling comes out when you turn them – just shove it back in again! Repeat the process with the other two tortillas. 

8. Alternatively, bake in a hot oven for about 20 minutes or until nice and hot. 

 9. To serve, cut each quesadilla into two or three and arrange on a serving plate. Serve with the vegan guacamole and lime sour cream dip on the side.

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