Wow. Just wow. As the veganaut put it, this recipe has got a whole lotta good in it. I took another completely non-vegan recipe for this one and converted it. Enjoy!
Ingredients for the quesadilla:
- 1 package sliced brussels sprouts
- 1 can white beans
- 1 package vegan fake bac’n
- daiya mozzarella
- daiya provolone
- 2 TBsp garlic
- whole wheat tortillas
To make the quesadilla first cook the sprouts in some olive oil on high heat. When they are starting to brown add the drained can of white beans, garlic, and the fake bac’n cut in to small pieces. Heat another two minutes.
To assemble the quesadilla lay it flat, apply a layer of daiya mozzarella to the bottom of one half of the tortilla, then a healthy layer of the main ingredients. Then take one slice of provolone and slice it, laying that on top of the other ingredients. Fold the top part over.
Heat in some oil on a skillet for about 2 minutes a side, until browned.
This quesadilla is amazing in and of itself, but what really made it melt in your mouth orgasmic was the sauce that went along with it.
Creamy Side Sauce Ingredients:
- 2/3 cup vegan yogurt, ideally vanilla flavored
- 4 TBsp vegan mayonaise
- 1 TBsp agave
- a dash of salt and pepper
- 1 container of vegan feta crumbles
Mix this all together and top the quesadillas with them. Amazing!!!