Vegan Steak Quesadilla
Elevate your next Tex-Mex meal with this mouthwatering Vegan Steak Quesadilla recipe, a plant-based twist on a classic favorite. Featuring savory vegan steak strips seasoned with aromatic spices like smoked paprika and cumin, paired with caramelized bell peppers and red onions, this recipe delivers bold, satisfying flavors in every bite. The quesadilla's gooey, melty vegan cheese perfectly complements the hearty filling, all wrapped in crispy golden-brown tortillas. Quick and easy to prepare, this dish is ready in just 35 minutes and is ideal for lunch, dinner, or even a party appetizer. Serve these delicious quesadilla wedges with fresh salsa and creamy guacamole for an unbeatable combination. Indulge in a crowd-pleasing vegan recipe that’s packed with flavor, texture, and vibrant colors!
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Recipe Information
Ingredients
- 200 grams Vegan steak strips (store-bought or homemade)
- 4 pieces Large flour tortillas (vegan)
- 200 grams Vegan cheese (shredded)
- 1 medium Bell peppers (thinly sliced)
- 0.5 medium Red onion (thinly sliced)
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Smoked paprika
- 0.25 teaspoons Cumin powder
- 2 tablespoons Fresh cilantro (chopped, optional)
- optional Salsa (for serving)
- optional Guacamole (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegan steak strips to the skillet and season with garlic powder, smoked paprika, and cumin powder. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the bell peppers and red onion, cooking for 4-5 minutes until softened and slightly caramelized. Remove from the skillet and set aside.
Wipe the skillet clean with a paper towel and reduce the heat to medium-low.
Lay one tortilla flat in the skillet. Sprinkle 1/4 of the shredded vegan cheese evenly over half of the tortilla.
Add a layer of cooked vegan steak strips, sautéed vegetables, and optional cilantro on top of the cheese.
Sprinkle another 1/4 of the shredded vegan cheese over the filling and fold the tortilla in half, pressing gently to seal.
Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Carefully remove from the skillet and set aside.
Repeat steps 5-8 with the remaining tortillas and ingredients to make a total of 4 quesadillas.
Cut each quesadilla into wedges and serve warm with salsa and guacamole on the side, if desired.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 17.2 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1473 mg | 113% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
