Vegan Buffalo Chickpea Quesadilla
Extremely delicious and easy vegan recipe
Vegan Buffalo Chickpea Quesadilla
The best vegan recipe you will find
Makes 1 large quesadilla
Ingredients:
Cream Sauce:
1 cup soaked cashews (1 hour in boiling hot water or overnight in cold water)
1/2 cup salsa (mild or medium)
1/2 unsweetened and unflavored coconut yogurt
1/2 tsp chili powder
1/2 tsp smoked paprika
1 tsp cumin
1 tsp salt
2 tbsp water
2 tbsp nutritional yeast
Buffalo Sauce:
4 tbsp vegan butter
4 tbsp franks hot sauce
2 tsp coconut sugar or brown sugar
1/8 tsp garlic powder
pinch of salt
Quesadilla Makings:
1/2 of a chopped onion
3 cloves of garlic (minced)
1 can of drained chickpeas
1/2 red bell pepper finely chopped (optional)
2 large tortillas (I used spinach tortillas)
Directions:
Cream Sauce:
Put drained cashews and the rest of the cream sauce ingredients in a high powered blender and blend till smooth, add more water for desired consistency.
Put aside for quesadilla making.
Buffalo Sauce:
Melt butter in a small sauce pan ( or microwave)
Add in the rest of the ingredients and whisk together.
Set aside.
Quesadilla Making:
Drain and wash chickpeas
Put chickpeas in a bowl and use a fork to mash them, leaving half of them whole and half mashed for textural differences.
Chop onions and put them in a lightly oiled pan on medium heat, cook for about 4 min or until the onions have started to soften.
Add in minced garlic and bell peppers and cook for 1 min
Add in the chickpeas and buffalo sauce mixture, mix and heat for about 2-3 min until mixture is heated through.
Put the cream sauce on both tortillas, I used a generous amount of sauce to cover the entire tortilla.
Add the buffalo chickpea mixture to one of the tortillas and the lay the other tortilla on top.
Heat quesadilla on a large skillet with very light brushed on oil. Heat each side until they are slightly crispy and brown.
Serve with left over cream sauce for dipping!
Enjoy!