Prep time:
10 minutes
|
Cook time:
25 minutes
|
Total time:
35 minutes
Creamy vegan cashew cheese, roasted veggies, spicy sauerkraut, and grain-free tortillas come together to make these Veggie and Sauerkraut Quesadillas with Vegan Cheese. The perfect paleo and vegan twist on quesadillas!
Ingredients
- 8 grain-free tortillas
- 1 tbsp coconut oil
- 2 cloves garlic minced
- ½ cup red onion diced
- 1 large zucchini diced
- 1 red bell pepper diced
- 1 cup Bubbies' Naturally-Fermented Sauerkraut
For Cashew "Cheese":
- 1 cup raw cashews soaked in hot water for at least 2 hours then drained
- ¼ cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- ½ teaspoon garlic
- ¼ tsp salt
- For topping: Sliced jalapeño, avocado, and cilantro.
- Combine all ingredients in a food processor and blend on high until smooth, about 2-3 minutes. Set aside.
Directions
- In a large skillet heat coconut oil over medium heat, then add the garlic, red onion, zucchini, and pepper.
- Cook for about 5 minutes, stirring frequently, until softened but still a bit crisp.
- Remove from the skillet into a medium size bowl.
- Mix the veggies with the Bubbies Sauerkraut.
- Clean out the skillet then grease with additional coconut oil and return to medium heat.
- Spread a scoop of cashew cheese over a tortilla, then add a large scoop of the sauerkraut mixture.
- Spread a bit of cashew cheese over another tortilla and then place the tortillas together as if making a sandwich.
- Fry for about 2-3 minutes on each side, or until crispy. Repeat with the rest of the tortillas, adding more oil as needed.
- Serve topped with Sliced jalapeño, avocado, and cilantro.
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