Crispy Veggie Pizza Quesadilla

ingredients

• 1 tbsp olive oil
• 6–8 tortillas of choice
• 2 cups zucchini, grated
• 1½ cups cauliflower, grated
• 1½ cups cabbage, shredded
• ½ cup red pepper, finely chopped
• 1 cup black olives, chopped
• 2 tbsp jalapeños, chopped
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried parsley
• ⅛ tsp asafoetida
• 1 tsp salt
• ¾ cup strained tomatoes
• 1 cup vegan mozzarella, grated
• Oil spray, for toasting

instructions

1. Prepare the vegetables first. Grate the zucchini and cauliflower, shred the cabbage, and chop the red pepper, black olives, and jalapeños.
2. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out as much excess water as possible. This helps keep the filling from becoming watery.
3. Heat the olive oil in a nonstick pan over medium heat.
4. Add the cabbage, salt, and asafoetida. Sauté for a couple of minutes, until the cabbage starts to soften.
5. Add the zucchini, cauliflower, red pepper, black olives, and jalapeños. Stir-fry over medium-high heat for 6–8 minutes, until the vegetables are soft but not mushy.
6. Add the dried oregano, dried basil, dried parsley, strained tomatoes, and ½ cup of the vegan mozzarella.
7. Reduce the heat to low and cook for another 5 minutes, stirring occasionally, until the filling is saucy, cheesy, and thick enough to spoon into the quesadillas.
8. Remove the filling from the heat and set aside.
9. Heat a cast iron pan or nonstick pan over medium heat and lightly spray with oil.
10. Toast 2 tortillas for a couple of minutes on each side, until lightly golden.
11. Place a few tablespoons of the veggie filling onto one tortilla. Sprinkle over a little extra vegan mozzarella, then place the second tortilla on top or fold in half.
12. Press down gently with a spatula and cook for a few minutes on each side, until the outside is golden and crispy and the cheese has melted.
13. Repeat with the remaining tortillas and filling.
14. Slice into wedges and serve warm.
15. Sprinkle some love, say a prayer of gratitude, and eat with delight.

notes

• Squeezing the water out of the zucchini is important. It keeps the filling thick and helps the quesadillas crisp properly.
• Cook the veggie filling until it is soft but not watery. If it looks too loose, let it cook uncovered for a few extra minutes.
• Use gluten-free tortillas if you want to keep this gluten-free.
• For extra protein, add crumbled tofu, white beans, chickpeas, or hemp seeds into the filling.
• These are best served fresh while the tortillas are crisp.
• Store leftover filling separately in the fridge for up to 3 days, then assemble and toast the quesadillas when ready to eat.
• Dietary note — Gluten-Free: if using gluten-free tortillas | Nut-Free: if using nut-free vegan mozzarella