Buffalo Tempeh Quesadillas

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I am weak.

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I had a cheese quesadilla and rice and beans smothered in cheese this weekend.

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Then I had 8 slices of a very cheesy pizza.

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I AM THE WORST VEGAN EVER. I feel like I need a scarlet D on my shirt for all of the dairy I have consumed recently. Everywhere I turn, it’s just…cheese. You can’t go to a Mexican restaurant and avoid it! You can’t go to my local, sketchy pizza joint where all of the employees yell at each other and get a pizza without cheese! I cannot escape it! I really feel like it’s not my fault, I’m a product of my environment.

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I also accidentally drank a latte with skim milk so I’m just counting August as a loss.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 quesadillas

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 cup of arugula, packed
  • 1 onion, sliced thin
  • 1/4 cup of cilantro, chopped
  • Some jalapenos if you are a masochist
  • 4 whole wheat burrito-size tortillas
  • 2/3 cup of hot sauce
  • 1/2 cup of olive oil + 4 tbsp.
  • 1 1/2 tbsp. of white vinegar
  • 1/2 tsp. of Worcestershire
  • 1 tbsp. of smoked paprika
  • 1 tsp. of cayenne pepper
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • In a food processor, combine hot sauce + 1/2 cup of olive oil + white vinegar + Worcestershire + paprika + cayenne + garlic + S+P, pulse until well-combined
  • Pour into a sauce pan + heat over low-medium heat until it starts to bubble, remove from heat
  • Meanwhile, heat a tbsp. of olive oil in a skillet over medium
  • Add onion + S+P, let caramelize for 6-7 minutes, set aside
  • In the same skillet, heat another tbsp. of olive oil + add tempeh + cook for 4-5 minutes letting them get a lil crispy
  • Once crispy, toss tempeh in the buffalo sauce
  • To prepare the quesadillas, heat another tbsp. of olive oil in the same skillet over medium heat
  • Lay down a tortilla + top with 1/2 the onion + 1/2 the arugula + 1/2 the tempeh + 1/2 the cilantro + top with another tortilla, cook for 3 minutes, flip + cook another 1-2 minutes
  • Repeat with remaining ingredients
  • Serve hot with extra cilantro
  • Fold over quesadilla triangle + tilt head back + let quesadilla contents slide down gullet

 

Buffalo sauce adapted from here!

http://www.theedgyveg.com/2014/01/16/vegan-buffalo-sauce-recipe/

 

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21 thoughts on “Buffalo Tempeh Quesadillas”

  1. woodboneandstone says:
    Reply

    I need to play around with tempeh some more. I wasn’t super impressed with my first experience. Should have had it in a quesadilla.

    I did the cheese thing today too. I’m not vegan though, so I only compromised my efforts at moderation.

    Like

  3. Shelby says:
    Reply

    The “bacon” tempeh they have at Sprouts is really good imo. Some people find the fake smoke flavor to be too much but I think it adds depth to meatless dishes

    Like

  6. Osyth says:
    Reply

    I was sympathetic until you owned up to the skimmed milk latte. Now I have to mark you down as pathetic. Cheese is forgivable but non-soy latte – shame on you!

    Like

  11. Agnes Nunez says:
    Reply

    I do accept as true with all of the ideas you’ve offered to your post. They’re very convincing and will certainly work. Nonetheless, the posts are very brief for novices. May you please prolong them a little from subsequent time? Thanks for the post.

    Like

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