Vegan Mushroom Quesadilla with Cashew Mozzarella

  • 2 lárge tortillás (10 inch) , See notes for gluten-free
  • Mushroom spinach mixture:
  • 1 tsp oil
  • 1/2 cup (80 g) sliced onion
  • 10 oz (283.5 g) sliced mushroom
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 tsp vegan worcestershire sauce , optional
  • 1/4 cup (59.15 ml) water
  • 4 oz (113.4 g) spinach
  • Cashew Mozzarella
  • 1/2 cup (64.5 g) raw cashews (preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free
  • 1 cup (236.59 ml) water
  • 2 tsp extra virgin olive oil
  • 1 small garlic clove
  • 3/4 tsp salt
  • 1 teaspoon fresh lemon juice
  • a pinch of onion powder
  • 1/2 tsp miso
  • 2  tsp  flour  (use rice flour or 3 tsp potato starch for glutenfree)
  1. Mushroom spinach Mixture: Heat oil in a skillet over medium heat. Add onions and mushrooms. Add a pinch of salt and cook until onion turns translucent.
  2. Add the balsamic vinegar, soy sauce, vegan worcestershire and garlic powder and mix, add water and cover and cook for 5 to 6 mins or mushrooms are tender to preference.
  3. Fold in the spinach and cook to wilt. 1 minute. Take off heat.
  4. Cashew Mozzarella: Blend all the ingredients for the mozzarella, (You can also add 2 tsp tapioca starch for stringier result). Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.
  5. Assemble the quesadilla: Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold over, press and grill the tortillas or heat in hot cast iron skillet over medium-high heat, until crisp. Flip and heat if using a skillet.
  6. Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.
  7. To Store: Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days.

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