Quesadilla With Mushrooms

Heat a pan. Add all of the vegetables and sauté for 1-2 minutes. Add salt, garlic powder and red chilli flakes. Continue cooking until most of the juices dry up. Keep the mixture aside. Heat a skillet. Place one flour tortilla on the pan and immediately turn it over. Cook until light golden brown. Turn over and spread cheese over the tortilla. Spread vegetable mixture over the cheese. Cover with another tortilla. Turn over. Cook until the tortilla is light golden brown and the cheese is melted. Cut into quarters.

Serve hot with salsa, vegan sour cream or guacamole.

Tip

Use as much or as little of the vegetables as you prefer. You may add other vegetables of your choice.

Instead of vegan cheese, shreddable cheese or nut free cheese may also be used.

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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