Vegan Chipotle Quesadilla
Ingredients
- Tortillas
- 1 - 2 bell peppers sliced
- 1 medium red onion sliced
- Shredded Vegan Cheese
Chipotle Steak
- 4 oz. dry soy curls half a bag basically
- 1/2 cup veggie broth
- 1 Tbsp gravy master optional
Marinade
- 1/4 cup Vegan Mayo
- 1/4 cup Diced Chipotles in Adobo
- 1/2 cup veggie broth
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp nutritional yeast
- 1 tsp dried oregano
- 1 tsp dried cilantro optional
- 1/4 tsp cinnamon
- 5 cloves garlic minced
- 1 tbsp lime juice or more to taste
Dipping Sauce
- Equal parts Vegan Sour Cream and Chipotle Honey Vinaigrette recipe below
Instructions
Chipotle Steak
- Rehydrate the soy curls in enough water to cover them for about 15 minutes. You can also use veggie broth and some gravy master instead of water.
- Once hydrated, squeeze out as much liquid as you can.
- Get a large skillet over medium heat and add the soy curls. Cook dry for about 5 minutes to get some more of the moisture out. Then add 1/2 cup of veggie broth and more gravy master if you like. It's optional but adds some nice color and flavor. Cook over medium heat until most of the broth has been reduced / absorbed.
- Make the marinade by combining everything in a bowl. Add the soy curls and toss to coat. Marinade in the fridge for at least 1 hour, but overnight is best.
- Then, over medium high heat, grill your soy curls until heated through. You can go longer or higher heat to sear them as well. Remove from the heat.
Quesadilla
- Add in the bell peppers and red onions to the pan, and cook until they have some charring and have softened a bit. Remove from heat.
- Heat up a tortilla (either in the pan or microwave). Add some vegan cheese to the center of the tortilla and try to pile it into a square shape. Add some veggies and vegan steak and more cheese to your hearts content.
- Fold the tortillas sides together, and then fold the top and bottom section to form a seal and a square shape (I have a video that shows this linked above!)
- Grill the quesadilla in a bit of oil over medium heat for about 3 minutes per side, or until golden brown. Remove from the heat.
- To make the dipping sauce, simply combine equal parts vegan sour cream and chipotle honey vinaigrette.
- Cut the quesadilla in half into triangles, dip it and enjoy!
Tried this recipe?Let us know how it was!