Name: Seitan, Green Pea and Edamame Quesadillas
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 serving(s)
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

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

Preparation

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.

Note from Ricardo

Opt for unsmoked seitan to compliment the flavours of the green peas and edamame.

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Seitan, Green Pea and Edamame Quesadillas

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife