I made these amazing little things a few weeks ago when a non-vegan friend of mine came to visit. I had only 15 minutes to throw something together, so I wanted something that was not only quick to make, but also something that would blow their mind since they hadn’t intentionally eaten vegan before. I accomplished both and still had time to make my spicy margarita.
Note: Although I used meat and cheese substitutes, these quesadillas still taste great without the soyrizo and the vegan cheese.
A fusion of Mexican and SE Asian flavors, this is one of my favorite recipes! Like the title says, this recipe is spicy, so if you have a low heat tolerance I would cut back on the red pepper flakes. Feel free to be flexible with the ingredients. The first time I made this I did not include the red bell pepper. If you don’t have one on hand, don’t feel like you need to run to the store to buy one. Also, as seen in the picture, I used green onion for garnish, I actually prefer to use cilantro but I didn’t have any. I also included 8oz sauteed extra firm tofu, I know that a lot of you aren’t tofu fans, so feel free to leave it out. I personally like making this the night before to take to lunch, giving it time to let the flavors meld.