Cheesy Chickpea Quesadillas

Ingredients

• 4 flour tortillas
• 400 g cooked chickpeas (drained, rinsed; or one can)
• 2 tbsp sundried tomatoes (chopped)
• 4 spring onions (finely sliced)
• 1 tbsp Dijon mustard
• 2 tbsp vegan mayo (can substitute with yogurt)
• 2 tbsp olive oil
• 2 cloves garlic (crushed)
• 1 tsp smoked paprika
• 0.5 tsp salt (more to taste)
• black pepper (to taste)
• 1 handful coriander (chopped)
• 120 g cashew nuts (soaked)
• 5 tbsp water (plus more as needed for consistency)
• 3 tbsp nutritional yeast (nooch)
• 1.5 tbsp lemon juice
• 0.33 tsp salt (for the sauce)
• 1 clove garlic (for the sauce)
• pinch turmeric

Steps

1. 1

   In a medium bowl, combine the drained chickpeas, chopped sundried tomatoes, sliced spring onions, Dijon mustard, vegan mayo, olive oil, crushed garlic, smoked paprika, salt, black pepper, and chopped coriander.

2. 2

   Mash the chickpea mixture together using a fork or potato masher until it reaches a chunky texture.

3. 3

   To make the cashew cheese sauce, place the soaked cashews, water, nutritional yeast, lemon juice, salt, garlic clove, and a pinch of turmeric into a high-speed blender.

4. 4

   Blend the sauce ingredients until silky smooth. Taste and adjust seasoning if necessary, adding more water a tablespoon at a time if needed to reach a pourable consistency.

5. 5

   Place one flour tortilla into a dry frying pan (do not turn the heat on yet).

6. 6

   Spread half of the chickpea mixture in an even layer over the tortilla. Drizzle half of the cashew cheese sauce on top and smooth it out toward the edges.

7. 7

   Place a second tortilla on top and turn the heat to high.

8. 8

   Cook for a few minutes, then carefully lift the edge to check if the bottom tortilla is browning. Once golden, place a large plate over the frying pan and carefully flip the pan upside down to transfer the quesadilla to the plate.

9. 9

   Place a second plate on top of the quesadilla and flip it again so the uncooked side is facing down. Slide the quesadilla back into the frying pan to cook the second side until golden and crispy.

10. 10

    Repeat the assembly and cooking process for the second quesadilla using the remaining ingredients.

11. 11

    Slice into wedges and serve immediately.

Notes

If you are not vegan, you can substitute the vegan mayo for yogurt and the cashew cheese sauce for shredded mozzarella or cheddar. To soak cashews quickly, cover them with boiling water for 15-20 minutes before blending.

Nutrition per serving

• main
• vegan
• vegetarian
• plant-based
• high-protein
• weeknight meal
• pan-fried