Ingredients
Scale
- 1 cup crumbled tempeh
- 1 cup smoky barbecue sauce
- 1 tablespoon extra virgin olive oil
- 1 cup finely shredded green cabbage
- 1 cup grated carrots
- ½ cup creamy mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 8 large flour tortillas
- 2 cups grated sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and sauté for about 5 minutes until it starts to brown. Pour in the smoky barbecue sauce and stir well, cooking for an additional 2-3 minutes until everything is heated through. Set the mixture aside.
- In a separate bowl, mix together the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined, creating a zesty slaw.
- Preheat a large skillet or griddle over medium heat. Lay one tortilla flat in the skillet and sprinkle half of it with ¼ cup of cheddar cheese.
- Spoon ¼ cup of the smoky tempeh mixture over the cheese, then add ¼ cup of the crunchy slaw on top. Fold the tortilla in half and cook for 2-3 minutes until the underside is golden brown and the cheese begins to melt.
- Flip the quesadilla gently and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted. Remove from the heat and repeat the process with the remaining tortillas and fillings.
- Slice each quesadilla into wedges and sprinkle with chopped cilantro if desired. Serve immediately while warm.
Notes
- For an extra kick, mix in diced jalapeños with the tempeh.
- Swap out the slaw for a fresh mango salsa for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg