Name: Vegan Quesadillas with Mushroom Bacon
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 8 large flour tortillas (gluten-free optional); 2 cups shredded vegan cheese; Cooking oil of choice (canola, olive, or avocado oil); 8 ounces King Oyster or shiitake mushrooms, thinly sliced; 2 tablespoons tamari or soy sauce; 1 tablespoon olive oil (more for brushing); 1/2 tablespoon toasted sesame oil; 1/2 teaspoon liquid smoke (optional); 1/2 tablespoon pure maple syrup; 1/2 teaspoon smoked paprika; 1-14 ounce block of extra-firm tofu, pressed; 1/2 teaspoon kala namak or sea salt; Freshly cracked black pepper to taste; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 3 tablespoons nutritional yeast; 1/4 cup unsweetened plain nondairy milk; 1/2 pint cherry tomatoes, quartered; 1/2 small red onion, chopped; 1/4 cup chopped cilantro; 1 jalapeño, diced; 1 lime, juiced; 1/2 teaspoon kosher salt; 2 small ripe avocados, diced

Description

A delicious plant-based take on classic quesadillas featuring savory mushroom bacon and creamy tofu scramble.

Ingredients

Scale

8 large flour tortillas (gluten-free optional)
2 cups shredded vegan cheese
Cooking oil of choice (canola, olive, or avocado oil)
8 ounces King Oyster or shiitake mushrooms, thinly sliced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil (more for brushing)
1/2 tablespoon toasted sesame oil
1/2 teaspoon liquid smoke (optional)
1/2 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1–14 ounce block of extra-firm tofu, pressed
1/2 teaspoon kala namak or sea salt
Freshly cracked black pepper to taste
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
3 tablespoons nutritional yeast
1/4 cup unsweetened plain nondairy milk
1/2 pint cherry tomatoes, quartered
1/2 small red onion, chopped
1/4 cup chopped cilantro
1 jalapeño, diced
1 lime, juiced
1/2 teaspoon kosher salt
2 small ripe avocados, diced

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet.
Combine sliced mushrooms with tamari, olive oil, sesame oil, liquid smoke, maple syrup, and smoked paprika; marinate for 15 minutes then bake for 40 minutes.
Crumble tofu into a bowl, press out moisture, and combine with spices and nutritional yeast in a skillet, cooking until lightly brown.
Assemble quesadillas with tortillas, cheese, tofu scramble, and mushroom bacon; cook in a skillet until golden brown.
Prepare salsa by mixing tomatoes, onion, cilantro, jalapeño, lime juice, and avocado; serve with quesadillas.

Notes

Allow mushroom bacon to bake long enough for optimal crispiness. Can be made gluten-free with appropriate tortillas.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 15g
Cholesterol: 0mg

Keywords: vegan, quesadillas, mushroom bacon, plant-based, comfort food