VEGAN QUESADILLAS | EASY, CHEESY, GLUTEN-FREE RECIPE
Gimme some vegan quesadillas that are cheesy that are fantastic and I'm your buddy lol. Quesadillas are lifetime! I had been a cheesaholic that is why I get really excited when I produce a vegan cheesy deliciousness and until I went . And this is only one of these! This recipe is dairy-free, fermented, nut-free, and that which is home made from scratch. !
The excellent thing about quesadillas is you may get creative. They can be made by you vegan cheese or you could add your favorite vegetables. I really like to include vegetables and my favourite ones are mushrooms, peppers, and corn. In addition, I like to include beans such as black beans (or kidney beans) since they're healthy and comprise plant-based protein. Other fillings are avocado and potato.
Vegan quesadillas
All these vegetarian quesadillas are fantastic for dinner, lunch or as a filling snack! The recipe is nut-free, dairy-free, fermented, and simple to create.
Prep Time : 10 mins
Cook Time : 20 mins
Overall Time : 30 mins
Course: Main Course 4 servings
Ingredients
- 6 tortillas
- 2 cloves of garlic
- 2/3 cup black beans, canned or cooked
- 1 tablespoon oil split
Directions
- Heat 1/2 tablespoons oil in a bowl, add mushrooms, garlic, onion, pepper, and 1 tablespoon soy sauce and fry over moderate heat for 3-4 minutes. Add black beans, the corn, and spice blend and simmer for a further 3-4 minutes.
- Veggie mix
- Create a batch of my vegan cheese sauce that is simple and then spread some of it onto a single tortilla at an even layer. It is possible to use some vegan cheese of choice.
- Vegan cheese sauce at a saucepan for vegan quesadillas
- Put of the mixture and then put another tortilla on top.
- Tortilla with veggies and vegan cheese sauce
- Transfer into a (lightly oiled) skillet and cook for approximately 2-3 minutes, then flip and cook out of another side till both sides are well browned and toasty.
- Vegan quesadillas at a skillet
- Cut into 4 pieces and revel in sexy!
Notes
- Cheese sauce: I added 1 tsp of psyllium husk powder that helps also hold the tortilla and to create the sauce thicker. If you don't have it It is possible to exit the psyllium husk powder, the cheese sauce will still taste good.