Granted they aren't as melty as real quesadillas (though you could probably get that same melt with store bought vegan cheese), but they were a big hit. I try to stay away from store bought substitutes, but this could be made in a snap with Teese. The "cheese" is more of a spread, and I just made up the recipe as I cooked, so it is very alterable.
Tortillas
Brown rice tortillas from Trader Joes
Cheese (i will try to give rough measurements, very rough....just let your taste buds guide)
2-3 tbs. of yellow miso
1/4 c. unsweetened soymilk
1/3 c. nutritional yeast
1 tbs. wheat-free tamari (or soysauce if you don't care about the gluten thing)
1 tsp. mustard
salt and pepper to taste
Filling
olive oil
onion
corn
mushrooms
kale or spinach
pinto beans
Process
combine 'cheese' ingredients in a small pot over low-medium heat, starting with the miso and milk stirring regularly. add nutritional yeast/ milk until you get the consistency you like (nutritional yeast will make it more pasty, milk more runny...obviously)
in a pan heat olive oil, add onions and saute until golden. add mushroom, corn and beans. add kale/spinach right before removing from heat. season with salt/ pepper or cumin and paprika.
once you have the filling and the cheese, you can do the rest.
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