Vegan Stretchy Melty Cheese Quesadillas (GF)

July 01, 2017

These Vegan Stretchy Melty Cheese Quesadillas are super satisfying, full of plant-based goodness and really fun to customise.

For the cheese:
60 g (2oz) tinned white beans (haricot beans, cannellini beans or butter beans) drained and rinsed
30 g (1oz) mochi (the hard firm mochi sold in blocks)
1 tablespoon nutritional yeast
1 teaspoon miso (ensure gluten-free if necessary)*
1 teaspoon vinegar (ensure gluten-free if necessary)
Salt + pepper to taste
For the quesadillas:
2 tablespoons oil (olive, rapeseed or vegetable)
1 red onion finely sliced
1 sweet red pepper finely sliced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Salt + pepper to taste
2 tortillas (gluten-free if necessary)
To serve (optional):
Mango salsa (see link above)
Garlic and herb dip (see link above)
Guacamole (see link above)
Thinly sliced sweet red peppers
Thinly sliced jalapeños or green chilli
Coriander, roughly chppped

For the cheese: Place the mochi in a pan with 50ml (just under 1/4 cup) water and cook on a low heat for about 5 minutes or so until mochi has melted and become sticky – until soft enough to stick gently...
See the full directions on my site

Nutritions

Calories
2802

Sodium
255mg
10% DV

Fat
8g
13% DV

Protein
174g
349% DV

Carbs
518g
176% DV

Fiber
205g
820% DV

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