These quesadillas are so, so, so delicious and the recipe makes a bunch that you can pop in the fridge for meals all week long. The leftovers are even tastier (if that’s possible) so if you’re looking for a dish to make ahead, this is it.
Cauliflower Walnut Taco Meat Quesadillas [Vegan]
5 cremini mushrooms, quartered
1 large head cauliflower, chopped into florets
1/2 cup walnuts
2 tablespoons organic canola oil (or oil of choice)
1 medium onion, diced
3 cloves of garlic, pressed
3 tablespoons taco seasoning
2 tablespoons soy sauce
Grated vegan cheese
1 package whole wheat flour tortillas
Add your quartered mushrooms and walnuts to a food processor and pulse about 25-30 times until they are broken down into tiny pieces (stop before it becomes pureed!). Remove from the processor and set aside.
Add your cauliflower florets to the processor and pulse until the finished product is rice sized in appearance. Set aside.
Heat your oil in a large skillet over medium heat and then add your diced onion. Cook for about 5 minutes, stirring often.
Add your pressed garlic and stir for 30 seconds.
Add your mushroom/ walnut mix, riced cauliflower, taco seasoning and soy sauce and stir well to combine.
Allow this to cook for about 10-15 minutes until the water from the veggies has evaporated and the finished product resembles 'meat'.
Meanwhile heat a cast iron skillet over medium heat and spray a thin layer of oil (optional).
Prepare your quesadillas by adding a thin layer of Daiya Pepperjack (or Chao), a layer of Cauliflower Walnut Meat and another thin layer of Pepperjack cheese.
Add to the hot skillet and cook for about 3 minutes. Watch to ensure it doesn't burn!
Flip carefully and cook another 3 minutes.
Use a pizza slicer to cut into wedges and serve with salsa.