Seitan, Green Pea and Edamame Quesadillas

Want a vegetarian twist to the classic quesadilla? With a green pea and edamame spread, crumbled seitan “sausage” and gooey raclette cheese, this recipe will fast become a family favourite.

Preparation 20 min Cooking 16 min Servings 4 Ingredients

■ 1 ripe avocado, cubed

■ 1 tbsp (15 ml) mayonnaise

■ 1 tbsp (15 ml) lime juice

■ 1⁄2 cup (75 g) frozen green peas, thawed

■ 1⁄2 cup (75 g) frozen shelled edamame, thawed

■ 8 wheat tortillas, about 8 inches (20 cm) in diameter

■ 1 small red onion, thinly sliced

■ 3 1⁄2 oz (100 g) vegan black pepper and paprika seitan stick, crumbled (see note)

■ 7 oz (200 g) raclette cheese, sliced

■ 1 tbsp jalapeno pepper, seeded and finely chopped (optional)

■ 1 tbsp (15 ml) olive oil

Preparation

1. In a small food processor, purée the avocado, mayonnaise and lime juice until smooth. Add 1 tbsp (15 ml) water to thin out the sauce, if necessary. Season with salt and pepper. Set aside.

2. In a small food processor, coarsely chop the peas and edamame.

3. Lay out 4 tortillas on a work surface. Divide the pea mixture among the tortillas. Top with the onion, seitan and cheese. Add the jalapeno, if desired. Top with the remaining tortillas.

4. In a non-stick skillet lightly brushed with oil, over medium heat, brown one quesadilla at a time for 1 to 2 minutes on each side or until the cheese has melted.

5. Cut into wedges and serve with the avocado sauce. Serve with a green salad, if desired.

Note Opt for unsmoked seitan to compliment the flavours of the green peas and edamame.