Having lived in both Atlanta and Los Angeles has spoiled me, as far as finding a good Mexican restaurant goes. In both cities, you can often find an abundance of options within any given 5-mile radius. Whether you're looking for a quick burrito, sit-down Tex-Mex, authentic dishes, or just a mariachi band, you can find it in L.A. or the ATL.
Because of this constant exposure, along with my time as a server at Mexicali Grille, I've developed a deep love for—more like an obsession with—Mexican food.
Luckily for me, the Tex-Mex classics that I enjoy most can be easily veganized. You can use beans to replace the meat in most dishes, or you can substitute faux meats such as "chicken" strips or veggie crumbles. Soy cheese that actually melts has made classics, such as quesadillas, a vegan reality.
The recipe below is even better than the veggie quesadillas I remember eating in high school. My best friend Erin and I would visit the local El Azteca on almost a daily basis, so I got to know its quesadillas very well. I obviously loved the food, but the quesadillas always seemed to be lacking in seasonings. Fortunately, this one gets it right with the dash of chili powder, cumin, and cilantro, all inside the grilled tortilla.
'Chicken' and Mushroom Quesadillas
1/4 cup vegetable oil
1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
1/2 cup chopped onions
1 lb. assorted mushrooms (try crimini, portobello, shiitake, or any other variety)
1 Tbsp. chopped garlic
1 Tbsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
Oil for cooking the quesadillas
•Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
•Add the onions and cook for 3 to 5 minutes, or until softened.
•Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.)
•Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
•Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.)
•Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.•Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
•Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
•Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.
Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.
Makes 6 quesadillas
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Comments ( 12 )
I'm subscribed to your blog and saw this in my google reader. I'm vegan, but I don't just subscribe to vegan food blogs... and so, while skimming thru today's new posts I saw the picture above. I had one of those moments where I craved non-vegan foods. Jane looked over at me and wanted to know what had so captured my attention. When I told her, she responded "just don't look." But of course, I had to read on. Yay. Vegan chicken quesadillas. We're DEFINITELY making this one!!!
Lane of VeganBits.Com
Posted by Lane | February 20, 2008 1:10 AM
Posted on February 20, 2008 01:10
mmmmm...looks delicious. Will have to make this one for the fam.
Posted by Adrian | February 20, 2008 3:22 PM
Posted on February 20, 2008 15:22
What the heck is the difference in that it is ok to kill chickens but not cattle or hogs?
Posted by Keath Rhymer | February 20, 2008 11:20 PM
Posted on February 20, 2008 23:20
Keath,
This recipe calls for faux chicken strips, not real chicken strips.
The Morningstar brand that I recommended is 100% vegan and free of all animal products.
Thanks!
amy
Posted by Amy | February 21, 2008 9:40 AM
Posted on February 21, 2008 09:40
I made this last night for my friend that knows very little of the vegan food world. We both LOVED it and he requested I make it again sometime. The sauce on the mushrooms is amazing and he never would have guessed it was vegan "chicken" and cheese inside. I paired it with the equally-as-fantastic Veggie Paella- definitely a hit!
Posted by Alicia | February 22, 2008 12:16 PM
Posted on February 22, 2008 12:16
We're an online specialty food company and a great resource for fresh foraged mushrooms from the Pacific Northwest. We also have a great variety of sea vegetables and other interesting products to add a little flair to your dish.
Posted by Emily Adamson | February 26, 2008 11:18 AM
Posted on February 26, 2008 11:18
Sounds good, but will have to try it for myself as my 'friend' is a meat eater. Maybe I can convert him. Ha Ha
Posted by Kathy | February 29, 2008 9:05 AM
Posted on February 29, 2008 09:05
Ok do NOT use as much salt as is called for this recipe...it doesn't need 2 tsp...maybe 1 tsp at the most.
Posted by Nina Worby | March 3, 2008 5:05 PM
Posted on March 3, 2008 17:05
These were so delicious! I've made them twice! I added some vegan cheddar to the Monterey jack and omitted the salt. All the omnivores I made this for loved them. They taste just like the real thing!
Posted by Laura | March 4, 2008 2:11 PM
Posted on March 4, 2008 14:11
I've been getting VegCooking newsletters and looking through your blog and noticed that with any of your Mexican (or Tex-mex) dishes, it only lists the tortillas as "flour tortillas". I think that its only fair that you warn people to purchase vegetarian tortillas, wheat tortillas or wraps because many brands will add lard or animal fat to the ingredients. This is also very common in refried beans due to the fact that many traditional Mexican meals attempted to use EVERY part of the animal, not just the muscle.
Just thought it'd be a good idea:)Love your recipes, have a nice day.
Posted by Ren | March 5, 2008 8:02 PM
Posted on March 5, 2008 20:02
Mmmm...I did love me some El Azteca. These are quite superior, though, I must admit.
Posted by Erin | March 12, 2008 10:38 PM
Posted on March 12, 2008 22:38
i used a red peeper in thin strips, olives, and tomatoes instead of the onions and the mushrooms
wow it was good
Posted by xavier villada | April 25, 2008 2:19 PM
Posted on April 25, 2008 14:19