Here’s another recipe from one of the new cookbooks I just bought! I had some seitan in the fridge that I had planned to use, but when I got it out, I saw that it expired 2 months ago! So I went with plan B, and that was to use some Wegman’s veggie chicken strips. I just followed the recipe, using those instead. Also, I only had 2 plain tortillas, so I had to use some of Toby’s big ol’ spinach and pesto tortillas that he uses on the weekends to make breakfast wraps. This turned out okay. My kids did not like it (Liam doesn’t like mushrooms, and I am not sure about Livvy). We ate it all, but I wasn’t wowed.
Cheesy Un-Chicken Quesadillas
(Cookin’ Crunk- Eatin’ Vegan in the Dirty South, Biana Phillips)
makes 2 quesadillas
2 tsp extra-virgin olive oil
2 cloves garlic, minced
8 button mushrooms, sliced
1 cup thinly sliced seitan
1/2 cup water
1/4 cup nutritional yeast
1 tbsp reduced-sodium soy sauce
2 tsp chili powder
2 8″ flour tortillas
1/2 cup shredded vegan Cheddar cheese
salsa, for serving (optional)
vegan sour cream, for serving (optional)
Heat the oil in a medium skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the mushrooms and seitan and cook, stirring frequently, until the mushrooms begin to cook down, 5 to 7 minutes.
Add the water, nutritional yeast, soy sauce, and chili powder and mix well. Increase the heat to medium-high heat and cook, stirring frequently, until the liquid is absorbed, about 8 minutes.
Spray a large skillet with cooking spray and put it over medium heat. Put 1 tortilla in the skillet. Put half of the seitan mixture on one side of the tortilla and top with 1/4 cup of the vegan cheese.
Fold the tortilla over the mixture and cook until the bottom is lightly browned, 1 to 2 minutes. Carefully flip and cook until the other side is lightly browned, about 1 minute.