I haven’t had a quesadilla in a loooooong time. I’m not the biggest fan of vegan cheeses, but in keeping with my recent mexican theme, and because I love food that is wrapped in something, I decided I’d give it a shot. The sweet potato added to the creaminess that might be missing in a cheeseless version, and to the overall orangeness of the dish. I used some leftover tempeh sausage crumbles from my last post, which made them nice and herbalicious.
- tempeh sausage crumbles
- 1 small orange sweet pepper, sliced
- 1 small yellow onion, sliced
- 1 small sweet potato, peeled and sliced
- 1/2 cup portobello mushrooms, chopped
- vegan cheddar cheese cut into thing slices (I used the Follow Your Heart brand)
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 1 tsp siracha chili paste (optional)
- whole wheat tortillas
- earth balance vegan butter
-cook sweet potatos in a pan with olive oil on low heat, covered, turning over halfway through until they’re browned on both sides.
-while the sweet potato is cooking, caramelize the onions over med-low heat, covered, until they start to brown, stirring occasionally (about 5-7 minutes). Add white wine to deglaze the pan and cook 3 more minutes. Add peppers, mushrooms and chili paste and cook another 3-5 minutes.
-Cut a tortilla into half circles and fill with the layers of cheese, veggies, and sweet potato. Grease a pan with some butter and grill the quesadilla over medium heat for a few minutes on each side until the cheese starts to melt and the tortilla gets browned and crispy. Don’t put the heat too high because vegan cheese takes a while to melt so you have to cook it slower.
They came out so orange and pretty that I almost didn’t want to eat them!