Recipe + Photo by April Viar

Embark on a culinary adventure with our vegan twist on a classic Mexican favorite, boasting a delightful blend of crunchy textures and gooey melted cheese. Topped with zesty pico de gallo and creamy vegan sour cream, this dish is the perfect companion to a refreshing margarita. Get ready to savor every bite of this delectable dinner!

Servings: 2-4

INGREDIENTS

  • 1 pack Big Mountain Foods Vegan Certified Lion’s Mane Mushroom Crumble
  • 1 onion, chopped
  • 7 cherry tomatoes, sliced
  • 2 cups fresh spinach
  • 1/2 tsp garlic powder
  • 1/2 onion powder
  • 1/2 smoked paprika
  • 1/2 cumin
  • 1 tsp Braggs Liquid Aminos
  • 2 tbsp water
  • 1 tsp olive oil
  • 1 pack Violife Cheddar Shreds
  • 1 pack any size of your favorite tortillas
  • 4 Roma tomatoes, diced and deseeded
  • 1 cup red onion, chopped
  • 1 cup cilantro, chopped
  • 2 limes, juiced
  • 1 pack of your favorite vegan sour cream

DIRECTIONS

  • Let’s make the pico de gallo first. Gather your diced Roma tomatoes, red onions, cilantro, and lime juice in a large bowl. Mix everything together until well combined, then set it aside allowing the flavors to marinate.
  • Start by heating olive oil in a pan over medium-low heat. Add onions and cherry tomatoes, sautéing them until tender. Once softened, introduce the mushroom crumble, spices, liquid Braggs, and water. Stir everything thoroughly together, then let it cook for an additional 5 minutes.
  • Making these vegan quesadillas is both easy and fun. Begin by heating a large nonstick skillet over medium-low heat. Place a flour tortilla in the pan, then on one half, spread a spoonful of the mushroom crumble evenly. Layer on some spinach and Violife cheddar shreds, then fold the other half of the tortilla over. Allow it to cook for about a minute, keeping a close eye on it, then carefully flip it over to crisp up the other side. Once you notice the vegan cheese has melted and the tortilla is slightly golden and crispy, remove it from the heat.
  • Slice up your quesadilla and top it with fresh pico de gallo, accompanied by a dollop of vegan sour cream. If you are feeling spicy add some Sriracha and salsa. Keep making these quesadillas until you’ve used up all your ingredients, or if it’s just you tonight, relish the convenience of having everything prepared, ready to whip up a quesadilla whenever the craving strikes.
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