Behold, Vegan Quesadilla! Years ago (like really, a lifetime ago) I used to work in a Mexican restaurant in Keystone, USA. After being fired from my housekeeping job (I hated cleaning, in fact – I still do, just ask Josh about the bombs I leave in the kitchen whilst cooking – really, it seems like I have to take every single thing out of the pantry and fridge and have it on the kitchen bench), I got a job as a hostess in a Mexican Cantina – basically showing people to their tables. It was a fun job (waaaaay better than housekeeping!!) and I met lots of really cool people. Quesadilla was one of my favourite dishes. A few days ago I had a few pita breads left, and not much in the way of food … a few jars of antipasto stuff in the fridge, some red cabbage, onions etc, so I threw it all in, and it turned out amazing!
I use red onion for this vegan quesadilla, because I find it has more of a depth of flavour than white, especially in certain recipes. I’ve cooked it for 5 minutes but you can cook it for much longer to get more of a caramelised taste.
I used fresh coriander – because I just love it, and it really seems to go with this dish, though parsley would do just as well.
I used BioCheese on this recipe, but any vegan cheese will do… or you could make your own!
If you like to spice things up a bit, then add chilli flakes or paprika.
There’s something just so simple and tasty about this dish that makes you want to make about 20 of them and eat them all in one sitting. This Vegan Quesadilla would be a perfect Mexican Dinner party dish – just keep the ones you’ve already cooked warm in the oven until ready to serve. They are fresh, flavoursome, delightful and moreish. It would go pretty nicely with a side salad – try our Winter Pumpkin Salad
We’ve even made a video of how to make it too, which you can check out here:
- 1/2 red onion
- 1/2 cup purple cabbage chopped finely
- Artichokes chopped finely
- roasted capsicum chopped
- olives chopped
- coriander finely chopped
- vegan cheese shredded
- pita bread
Cook red onion in some oil for about 5 minutes over medium heat stirring frequently
Add Cabbage and cook for a further 3 or 4 mins until cabbage has softened slightly
Take off the heat. Add one half of the pita bread.
Load with red onion, cabbage, and all other ingredients.
Cook for about 5 minutes over medium heat, then turn over and cook for a further 5 minutes.
Cut into 6 triangles.