Seitan, Green Pea and Edamame Quesadillas
Seitan, Green Pea and Edamame Quesadillas
Ingredients
- 1 ripe avocado, cubed
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) lime juice
- ½ cup (75 g) frozen green peas, thawed
- ½ cup (75 g) frozen shelled edamame, thawed
- 8 wheat tortillas, about 8 inches (20 cm) in diameter
- 1 small red onion, thinly sliced
- 3 ½ oz (100 g) vegan black pepper and paprika seitan stick, crumbled (see note)
- 7 oz (200 g) raclette cheese, sliced
- 1 tbsp jalapeno pepper, seeded and finely chopped (optional)
- 1 tbsp (15 ml) olive oil
Instructions
- In a small food processor, purée the avocado, mayonnaise and lime juice until smooth. Add 1 tbsp (15 ml) water to thin out the sauce, if necessary. Season with salt and pepper. Set aside.
- In a small food processor, coarsely chop the peas and edamame.
- Lay out 4 tortillas on a work surface. Divide the pea mixture among the tortillas. Top with the onion, seitan and cheese. Add the jalapeno, if desired. Top with the remaining tortillas.
- In a non-stick skillet lightly brushed with oil, over medium heat, brown one quesadilla at a time for 1 to 2 minutes on each side or until the cheese has melted.
- Cut into wedges and serve with the avocado sauce. Serve with a green salad, if desired.
Seitan, Green Pea and Edamame Quesadillas