Vegan Quesadillas with Mushroom Bacon

rainbowplantlife.com

Cricket

subheading: Quesadillas Ingredients:

Mushroom Bacon (recipe below)

Tofu Scramble (recipe below)

2 cups (~225g) shredded vegan cheese of choice

8 large flour tortillas (can use gluten-free tortillas)

Cooking oil of choice for cooking quesadillas

For Serving: Avocado-Tomato Salsa (recipe below or salsa of choice and/or vegan sour cream)

subheading: Mushroom Bacon Ingredients:

8 ounces (~225g) of King Oyster mushrooms OR shiitake mushroom caps

2 tablespoons tamari or soy sauce (I use reduced-sodium tamari)

1 tablespoon olive oil, plus more for brushing the pan

½ tablespoon toasted sesame oil

½ teaspoon liquid smoke (optional but adds that nice smoky flavor)

½ tablespoon pure maple syrup

½ teaspoon smoked paprika (use more if not using liquid smoke)

subheading: Tofu Scramble Ingredients:

1 (14-ounce or ~400g) block of extra firm tofu

½ teaspoon kala namak (also known as Himalayan black salt (or just use sea salt))

Freshly cracked black pepper to taste

½ teaspoon ground turmeric

½ teaspoon paprika

3 tablespoons nutritional yeast

¼ cup (60mL) unsweetened plain nondairy milk

1 tablespoon olive oil

subheading: Avocado-Tomato Salsa Ingredients:

½ pint cherry tomatoes (~150g), quartered

½ small red onion, chopped

¼ cup chopped cilantro (~15g)

1 jalapeño, diced

1 lime, juiced

½ teaspoon kosher salt

2 small ripe avocados, or 1 large ripe avocado, diced

Directions at rainbowplantlife.com

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