Vegan Smoky Vegetable Quesadillas
Serve these vegan smoky vegetable quesadillas with creamy sriracha dip and salad for the perfect lunch.
Servings: 2 quesadillas
Calories: 513kcal
Ingredients
- 2 large flour tortilla or corn tortillas
- 150 g vegan smoked cheddar grated
- 1 medium carrot grated
- 3 spring onions (scallions) finely sliced
- ½ red pepper finely sliced
- 4 tablespoons vegan mayo
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ¼ teaspoon chilli flakes optional (you can add more if you'd like heat)
- 1 pinch salt and pepper
Instructions
- Add the grated cheddar and chopped vegetables to a mixing bowl.
- Add the mayo, herbs, spices and seasoning and mix well.
- There is enough to fill 2-3 quesadillas. Spread the filling evenly across 2 or three tortillas, then top with another tortilla and toast on a hot dry pan (no need for oil) until each side is golden and fairly crisp (flip once one side has cooked) and the cheese has melted.
- Cut into triangles as you would cut a pizza and serve with salad and cip.
- Enjoy!
Notes
- You can skip the chilli or add more, depending on what you prefer.
- If you don't like mayo you can add vegan plain or greek yoghurt.
- If you can't find vegan smoked cheese you can use vegan cheddar.
- Calories shown are for each quesadilla if you make 2
- These are great hot or cold in lunchboxes.
Nutrition
Serving: 3g | Calories: 513kcal | Carbohydrates: 43g | Protein: 6g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1165mg | Potassium: 280mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6376IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 3mg
