Quesadillas have always been one of my favorite meals. Every time I would go out to Mexican restaurants, I would order the quesadilla on the menu. Since I’ve transitioned to eating dairy free I’ve worked on different ways to make quesadillas still taste good without the cheese. Yes, it’s been hard. I haven’t mastered a great quesadilla that I’m fully satisfied with until now. If you’re like me and avoid dairy or meat, this recipe for vegan BBQ quesadillas will remind you of all those cheesy quesadillas you once loved.
This recipe over all is fairly easy. I didn’t want it to be a time consuming meal because a traditional quesadilla doesn’t take too much time. It includes simple ingredients that you can find at your local grocery stores. It shouldn’t have to be hard to be healthy.
When it comes to keeping this dairy free, it took some time to find a cheese that would do the job. Vegan shredded cheese just wasn’t doing the job for me so I decided to try Violife’s Just Like Smoked Provolone Slices instead. It melts perfectly and has a normal cheese taste I love. If you have a vegan cheese you love, feel free to use that too. If you avoid meat but still love to treat yourself to cheese I would reccomend a colby jack cheese with this quesadilla.
INGREDIENTS:
- Tortilla
- Violife – Just Like Smoked Provolone Slices
- Cauliflower
- Garlic Powder
- Flour
- BBQ Sauce
- Sriracha
Before you begin making the quesadilla, you need to make the cauliflower. If you have extra time o your hands, be sure to make the cauliflower using my BBQ Cauliflower Wings Recipe.
For this recipe, I found a delicious way to cook the cauliflower while keeping the time down so you don’t have to be in the kitchen for hours. I always use frozen cauliflower but you can use raw cauliflower. Steam the cauliflower until it’s soft then drain. Chop down cauliflower into small pieces. I would do something smaller than a bite size because you don’t want the quesadilla to be too big. Instead of creating a batter to coat the caulflower I cover them in barbecue and sriracha sauce. To make them extra crispy, I sprinkle over flour until the cauliflower is full coated. This gives them a little crunch in the quesadilla.
Vegan BBQ Quesadillas
I hope you enjoy this recipe for your next lunch or dinner. It’s great paired with vegan sour cream. I also like to dip it in a fresh salsa. It’s yours to experiement with! If you try this recipe, be sure to tag me on social media so I can see your creation.
Enjoy!
– Summer
Vegan BBQ Quesadillas
Ingredients
- 1-2 Large Tortilla
- 3 slices Violife – Just Like Smoked Provolone Slices
- 1 1/2 cup Cauliflower
- 1 tsp Garlic Powder
- 1/4 cup Flour
- 1/2 cup Barbecue Sauce Sweet Baby Rays
- 1 tbsp Sriracha
- Chopped Red Onions Optional
- Cilantro Optional
Instructions
- Preheat oven to 425
- In a medium pot on the stove, place cauliflower with same amount of water and cover with lid to let it steam until it boils. Let it boil for one minute then strain.
- Chop down cauliflower into bite size pieces then put in bowl with garlic powder, flour, barbecue sauce, and sriracha. Mix together until fully coated.
- On a greased baking pan, pour the cauliflower onto the pan and spread out the pieces. Sprinkle a pinch of garlic powder or salt on top for extra flavor.
- Baked for 15 minutes, flipping halfway through, Broil on high for 1-2 extra minutes to get extra crispy.
- On large skillet, lay the tortilla open and place cheese on tortilla. Add onions or cilantro if desired.
- Add cauliflower to tortilla and add extra cheese if desired. Drizzle extra barbecue sauce on top and then close tortilla (or add additional tortilla for larger quesadilla).
- Cook on medium for 5-7 minutes until the quesadilla is lightly brown and cheese is melted.
- Serve immediately. Dip it in dairy free sour cream or salsa.
Vegan BBQ Quesadillas
