These vegan burger quesadillas are a great alternative way to use ready-made vegan burgers, and make a delicious and filling mid-week meal. All you need are a few of your favourite vegan burgers, some tortilla wraps and a few vegetables to get you going. You will need to use a plate to flip the quesadilla over while it is cooking to prevent the filling from spilling out all over the stove. I would recommend putting a little oil on the plate first, so that the quesadilla can easily slide back into the pan, otherwise it will stick.
Try this recipe for a fun meal to have with the family. If you want to try an alternative tortilla recipe, then try my Sweet Potato and Three Bean Nachos. You can also serve these quesadillas with my Quick and Easy Guacamole.
Vegan Burger Quesadillas
Prep time: 10 minutes. Cooking time: About 30 minutes.
3 tbsp olive oil
1 aubergine, cut into thin strips about 2 inches long
1 ½ red onions, sliced
6 of your favourite vegan burgers (defrosted if frozen)
12 cherry tomatoes, quartered
3 cloves garlic, chopped
1 tbsp dried oregano
3 tbsp soy sauce
75g tomato ketchup
Juice of ½ a lime
1 tbsp sriracha sauce
1 tsp mild chilli powder
1 tsp smoked paprika
A little more oil for frying the tortillas
8 plain tortillas
About 100g grated vegan cheese (more if you like extra cheese)
Join me on my Patreon membership site for exclusive recipes and content
Heat the oil in a frying pan and fry the aubergine slices and onions for about 10 minutes, until browned. Chop up the burgers into small pieces and add those to the pan. Cook for 5 more minutes, stirring often. Now add the cherry tomatoes and the garlic and cook for a further 4 minutes or so, until the tomatoes start to soften.
Add the oregano, soy sauce, ketchup, lime juice, sriracha, chilli powder and paprika and stir through. You can also pour in a drop of water here if the mixture is looking a little dry. Cook for three more minutes, then transfer to a bowl.
Clean the pan and heat a drop of oil in it. Put 1 tortilla into the pan, spoon on ¼ of the burger mixture and spread it evenly across the surface. Sprinkle on ¼ of the grated cheese and then place another tortilla on top. Cook for 5 minutes on a medium-low heat, until the bottom is browned.
To flip the quesadilla over, rub a little oil onto a dinner plate and place it, face down, on top of the cooking tortilla. Now hold the plate firmly in place and gently flip the pan upside down, so that the quesadilla is now cooked side up on the plate. Put the pan back on the heat and gently slide the quesadilla back into it. Cook for another 5 minutes to brown the other side and melt the cheese.
Transfer the quesadilla to a baking tray and keep warm in a low oven while you cook the remaining three. Once they are all cooked, cut them into quarters and serve immediately.
This vegan lasagne with red onion squash recipe uses vegan versions of the standard lasagne ingredients, with the addition of red onion squash, to create a slight twist on this well know dish. Lasagne is a favourite all over the UK and beyond, and there is no reason why vegans should miss out. There are
There are now several brands of vegan chicken products available, with a whole range of flavours and textures, so making a dish like this vegan chicken and vegetable soup is easier than ever. I used the This Isn’t Chicken brand, but you can use whichever is your favourite. Hearty soups are a thing to savour
I made these vegan naan breads quite a while back and have been cooking them up periodically ever since. At the time of writing, it is still difficult to get hold of vegan naan without making it yourself, so this Restaurant Style Vegan Naan bread is the perfect solution. These Stuffed Naan Breads use the
What a treat rice pudding is. It’s one of those desserts that you never spend much time thinking about until something triggers a memory. Perhaps a conversation about the past, or a phone call with your mother. Then you suddenly find yourself desperately wanting some. As far as I am aware, you can’t at present
There are countless recipes out there for Thai red curry paste, some traditional and some more elaborate. This is my version, made to be vegan using the vegan Thai fish sauce, which I have used in a few other Southeast Asian dishes. My vegan Thai red curry paste uses it as an essential ingredient. If