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BEST CHEESELESS QUESADILLAS

26.02.2016 / By Sonia Raga / Published in MAINS

Best cheeseless quesadillas

Hello people and welcome to quesadilla paradise. I should make myself a t-shirt with the slogan “Powered by Quesadillas” because I´ve been eating these quesadillas pretty much every day for the last 10 days. True story.

Best cheeseless quesadillas

Best cheeseless quesadillas

 

I couldn´t be happier to be sharing this recipe with you since it´s been a huge hit. It is soooo good. Like next level GOOD. And every single person that tried it, LOVED it. Yes, capitals are necessary here. Even my hardcore meat-and-cheese eater colleague was pleasantly surprised. “Wow, this is really good! Is this vegan? ”. Yes, and FYI it´s filled up with arugula. “Say what?!? I hate arugula!” Well…seems that you just found a way to eat it

Then my mum came visit me (yeyyy! Insert happy dance here) and I told her that she would love my quesadillas recipe. But after I listed the ingredients, she said: “Sonia please, make them without arugula. I can´t stand the taste”. Mum, trust me… And now she´s asking for quesadillas every single day. With arugula please. And I am definitely not mad about it 😀

Best cheeseless quesadillas

Best cheeseless quesadillas

Conclusion: this recipe is a winner. Even if you HATE arugula. Trust me, these don´t taste like arugula. These delicious vegan and oil-free quesadillas tastes like cheesy non-vegan quesadillas. Oh, and one more thing. This wonderful green spread is so versatile. I´ve tried it on bread, on pasta, with potatoes, as a dip and as a salad dressing. Absolutely delicious. Oh! And you can make it in less than 10 minutes. What can I even say? This recipe is a winner 👌🏻.

Best Cheeseless Quesadillas

Prep

Cook

Total

Yield 250 ml

Ingredients

  • 1 cup chickpeas
  • 2 cups lightly packed arugula
  • 1/3 cup soy yogurt (unsweetened)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tahini
  • 1/4 of an avocado
  • Juice of 1/2 lemon
  • 2 teaspoons mustard
  • 2 cloves of garlic, minced
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 tortillas or flat bread (use corn tortillas for gluten-free version)

Instructions

  1. Preheat oven to 180°C
  2. Put all the ingredients in the food processor and blend until smooth.
  3. Spread it on your tortillas or flat bread, fold in half and bake at 180°C for 5 minutes.

Notes

Optional: before baking them you can also cut them in triangle shapes as pictured in this post.

Courses Mains

Cuisine Nut-Free, Gluten-Free

There are 2 comments

  • 04.06.2018
    Richard Harris says:

    How much is “1 soy vegan yogurt”? I can get it in different sizes.

    Thanks from Montana, USA

    • 07.06.2018
      Sonia Raga says:

      Hi Richard, you are right, sorry for the confusion. I just updated the recipe. You need around 1/3 cup of soy yogurt. I am from Spain and most yogurts are sold as a small “single serving” 😀

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