Vegan No Chick’n Quesadilla
3 heaping cups of Lions Mane broken into small pieces
2 tbsp coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
Optional:
½ tsp salt or to taste
Heat cast iron or stick free skillet to medium-high heat. Add mushrooms. Use “pressing technique” as shown in the video.
Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.
Bean Filling:
2-3 cups Pinto Beans (I used half navy half pinto)
¼ cup nutritional yeast
1 cup diced tomatoes
1 clove garlic or 1 tsp garlic
½ tsp paprika
¼ tsp chipotle seasoning
½ ground cumin
1 tsp salt, or to taste
½ lime squeezed
¼-⅓ cup water
Prepare filling by combining ingredients in a food processor.
Using oil-free, wheat-free, refined sugar-free tortillas ( I use my *SOFT FLAT BREAD* recipe)
Begin by spreading generous layer of filling on half of the tortilla. Top with “chicken” and vegan cheese sauce (See my Shorts videos). Fold the other half over.
Heat skillet over medium and add quesadillas.
Cook until lightly browned. Enjoy!
