Vegan Oyster Mushroom and Black Bean Quesadillas

24g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

mushroom marinade

• 2 tbsp canola oil
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1 pinch black pepper (ground)
• 2 cloves garlic (minced)

quesadilla

• 600 g oyster mushrooms
• 8 wheat tortillas (vegan)
• 320 g vegan cheese
• 150 g corn kernels
• 150 g black beans (cooked)
• 1 green bell pepper
• 1 handful fresh coriander
• 100 g tomato salsa
• 150 g guacamole
• 1 lime
• jalapeño
• 1 tbsp canola oil

Contains: gluten

How to make it

1. In a bowl, whisk together all marinade ingredients - oil, spices, and finely minced garlic. Set the oyster mushrooms and olive oil for cooking aside.
2. Cut the oyster mushrooms into smaller pieces and strips, keeping in mind they'll shrink during cooking, so don't make them too small. Trim only the ends, using most of the stems as well.
3. Heat a pan over medium heat and add the oyster mushrooms—either the full amount or just half the batch. Let them cook for a while until they soften and start releasing moisture. Then weigh them down—using another pan or a heavy pot—and press firmly. This helps release excess liquid, which you want to cook off.
4. Cook and press the oyster mushrooms for about 5 minutes, until they lose most of their volume. Then add the marinade and cook for a few more minutes, until it is absorbed and the mushrooms become lightly golden and slightly crispy.
5. Set the mushrooms aside and prepare the tortillas. Evenly grate about 70-80g of vegan cheese onto each of 4 tortillas.
6. Arrange the mushrooms over the cheese, then add a handful of black beans, a handful of corn, and some bell pepper. You can add chopped cilantro, jalapeño, a teaspoon of tomato salsa, or guacamole. Drizzle everything with lime juice, but don't overdo the amount so your quesadilla cooks through properly. Place the second tortilla on top, ensuring nothing sticks out of the edges.
7. Heat the pan again over medium heat and brush well with oil. Place the quesadilla on the oil, press down firmly, and cook for 4-5 minutes until golden.
8. Be careful not to burn it - medium-low to medium heat works best. Flip the tortilla and cook the other side as well, which often takes less time.
9. When the cheese is melted and the quesadilla is golden on both sides, remove it from the pan and cut into triangles.
10. Serve the vegan quesadilla with salsa, lime, guacamole, or another favorite Mexican dip.

Nutrition