Easy healthy vegan vegetable quesadillas for the whole family.
Course Main Course
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
1onionpeeled and diced
1TBSPsoy sauceplus extra tsp if you need
1canblack beansor other bean of your choice
vegan butteroiling the pan
For the filling:
Add 1 TBSP oil to a pan and sauté the onions for 5-10 minutes, stirring occasionally to prevent burning. Add a pinch of any spices you like for example garlic salt, everyday seasoning, and Italian herbs. Add the garlic for the last minute and stir well.
In a separate pan, while the onions are cooking, add 1 TBSP oil and break up the tempe into small pieces like crumbles. Add the soy sauce and maple syrup and sauté until golden brown. Set aside
When the onions are done, set them aside and sauté the mushrooms in 1 TBSP of oil. Add more if you need.
Put all the ingredients together in one pan- the onions, mushrooms and tempe and then add the can of beans, can of corn, spinach, kale, and cilantro and sauté until the spinach wilts. Set aside.
Preparing the tortillas:
Lay out a round tortilla and "butter" it with 1 TBSP of hummus, 1 tsp of vegan mayonnaise (as much as you like) and a sprinkle of vegan cheese.
Put a small amount of vegan butter in a pan (less than a tsp), lay half of the tortilla in the pan (a half circle) and use a spoon to put the filling in. Fold the top over and press down. Butter the top half of the tortilla lightly with vegan butter.
Cook until golden brown on both sides. Fill as many tortillas as possible, probably about 5-6 depending on the size of tortilla, I used medium-large ones.
Cut with scissors and eat with your hands. Enjoy!
*Reheat in a toaster oven to keep the outside crispy.