Hey all! This is a step by step process on how to make a vegan kimchi quesadilla!
I think that there is a sort of stigma around veganism that all we eat is lettuce and the occasional carrot but this isn’t true! We aren’t rabbits and a plant based life style doesn’t mean limiting or restricting fun, delicious foods. And always remember, balance is key! Here is a recipe I got from http://www.purplecarrot.com.
What you need for this recipe are the following…
1 pack black beans (16 oz.)
1/4 tsp cumin
1/4 tsp chili powder
1 meyer lemon
⅓ cup of vegan mayonnaise
1 jalapeno
4 oz kimchi
2 flour tortillas
Salt and pepper*
1 tbsp + 1 tsp olive oil
Yield: 2 servings
Put a large skillet over medium heat. Reserve 1/4 cup of liquid from the black beans and drain the rest. Add your liquid, your black beans, cumin, chili powder, and a pinch of salt and pepper to the skillet. Cook for about 5-7 minutes and then mash with a fork either in the skillet or in a bowl off to the side.
Add the vegan mayonnaise and the juice of half of a lemon with a pinch of salt in a bowl and mix into a paste like texture for your aioli.
Rinse and thinly slice your jalapeño.
Drain your kimchi and chop roughly. Add the kimchi and the mashed bean paste to one half of each tortilla and fold in half.
Add your quesadilla to the skillet with olive oil and heat on medium heat for about three minutes per side for each tortilla.
Cut the quesadilla into three or four pieces. Add your aioli on top of the quesadilla or keep it to the side for dipping. Top with sliced jalapeños, serve, and enjoy!
I hope this how to guide was helpful and if you are interested in more step by step processes in vegan cooking, checkout The Purple Carrot online! 🥕
Gym and Tonic 