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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Veggie and Sauerkraut Quesadillas with Vegan Cheese

| | | Print

Prep time: 10 mins |Cook time: 25 mins | Total time: 35 mins | Serves: 4


  • 8 grain-free tortillas
  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1/2 cup red onion diced
  • 1 large zucchini diced
  • 1 red bell pepper diced
  • 1 cup Bubbies Spicy Sauerkraut

Cashew "Cheese"

  • 1 cup raw cashews soaked in hot water for at least 2 hours then drained
  • 1/4 cup water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic
  • 1/4 tsp salt
  • For topping: Sliced jalapeño, avocado, and cilantro
    1. Combine all ingredients in a food processor and blend on high until smooth, about 2-3 minutes. Set aside.


    1. In a large skillet heat coconut oil over medium heat, then add the garlic, red onion, zucchini, and pepper.
    2. Cook for about 5 minutes, stirring frequently, until softened but still a bit crisp.
    3. Remove from the skillet into a medium size bowl.
    4. Mix the veggies with the Bubbies Sauerkraut.
    5. Clean out the skillet then grease with additional coconut oil and return to medium heat.
    6. Spread a scoop of cashew cheese over a tortilla, then add a large scoop of the sauerkraut mixture.
    7. Spread a bit of cashew cheese over another tortilla and then place the tortillas together as if making a sandwich.
    8. Fry for about 2-3 minutes on each side, or until crispy. Repeat with the rest of the tortillas, adding more oil as needed.
    9. Serve topped with Sliced jalapeño, avocado, and cilantro.