Vegan Mediterranean Quesadillas
These vegan mediterranean quesadillas are super fresh, bright and full of great and unique flavors. Perfect for lunch, dinner or a snack.
Servings: 4
Ingredients
THE FRESH SAUCE
- 1 Cucumber Peeled and Seeded
- 2 to 3 Cloves Garlic
- 1 Cup Non Dairy Plain Yogurt
- 2 T Fresh Lemon Juice
- 2 T Fresh Parsley
- Salt and Pepper
THE QUESADILLA
- 4 Medium Flour Tortillas
- 4 Cloves Garlic Diced
- 1 Cup Onion Chopped
- 3 Cups Fresh Spinach Chopped
- 1 Cup Red Pepper Sliced Thin
- 1 Cup Green Pepper Sliced Thin
- 1 Cup Mushrooms (any variety) Sliced
- 1 Cup Zucchini Sliced
- 1 Cup Fresh Tomato Chopped
- 1 Cup Vegan White Cheese (Mozz, Monteray Jack, Feta)
- Hummus - Optional
- 1 T Dried Oregano
- Salt and Pepper
Instructions
THE FRESH SAUCE
- It is best to make this at least 30 minutes before serving. The longer it sits, the better the flavors come together.
- In a food processor, add the ingredients and blend until smooth.
- Place in a covered bowl and place in the refrigerator.
THE QUESADILLA
- In a large fry pan, coat the pan with spray oil. Add the garlic, onion and spinach and saute over medium heat. Once the spinach starts to reduce in size, add all the other ingredients except the tomato's. Saute until the veggies just start to soften. Don't overcook them as you want a nice, crisp and fresh crunch! Remove from heat.
- You can make this in a large fry pan or in a sandwich press. If you use a fry pan, you can make a whole quesadilla, but it can be a challenge to flip. In a sandwich press, you can fold the tortilla in half and make them in halves.
- In a fry pan, coat the pan with spray oil. Place one tortilla down and if you are using hummus spread the hummus and add the cheese. Now place a nice amount of the veggies and heat over medium heat until the tortilla is golden brown.
- With care, flip the tortilla and brown the other side.
- Remove from the pan and cut into 4 pieces. Drizzle on the Fresh Sauce and add the fresh tomato's. ENJOY!