World Vegetarian Day on October 1st commemorates the joy, compassion, and life-enhancing possibilities of vegetarianism. WoodSpoon, the newest culinary innovation in NYC and service to getting a home-cooked meal at one’s doorstep, offers a variety of vegetarian/vegan dishes from passionate, home chefs. Here’s a Vegan Chorizo Quesadilla recipe from Home Chef Charles Davis at WoodSpoon.
Vegan Chorizo Quesadilla Ingredients:
10 servings
- flour tortillas (6g protein each)
- 1 can black beans (6g protein)
- 1 can corn (1g protein)
- 1 cup of jasmin rice (4g protein)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoonpaprika
- 1/2 teaspoon cilantro
- salt to your liking
- 1 soy chorizo (8g protein)
- 1 soy based crumble (9g protein)
- 1/2 red bell pepper finely chopped
- plant based mozzarella
Instructions
- In medium skillet add oil over medium heat, add bell peppers and sauté until they become translucent.
- Add soy chorizo, soy crumbles and seasonings and continue cooking until brown.
- Once the crumbles and chorizo become brown add black beans, corn, and jasmine rice.
- Continue cooking for 5 minutes until everything is mixed together.
- In a separate skillet add light oil over medium heat add one tortilla into pan.
- Add shredded vegan mozzarella onto the tortilla and then add your chorizo mixture, next add more vegan mozzarella and your other tortilla on top to cover.
- Allow the vegan mozzarella to melt about 5 minutes or until bottom of tortilla is golden brown then flip your quesadilla.
- Allow the vegan mozzarella to melt on the other side for another 5 mins or until tortilla is golden brown and remove from pan-cut your quesadilla into four pieces and enjoy!