Vegan mushroom and onion quesadillas
Etymologically, the word quesadilla refers to dishes based on cheese, but nowadays that cheese does not need to be of animal origin, since there are a thousand plant-based alternatives that are not as harmful to health and that let us enjoy dishes as delicious as these mushroom and onion quesadillas in a version that adapts to new needs, both ours and the planet's, besides being animal-friendly.
This simple change translates into an improvement, resulting in cholesterol-free quesadillas with a mild flavor, where the delicious mushroom-and-cheese combination gains intensity from the sweet notes of the onion.
In addition, these quesadillas are packed with potassium, phosphorus, selenium, calcium, magnesium, sodium, sulfur, allicin, alliin, flavonoids, amino acids, carbohydrates, and vitamins A, C, E, and B (B2, B3, B6, and B9 or folic acid).
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Notes
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- Step 1We wash and cut the mushrooms into thin slices. Cut the onion in the same way and chop the garlic.
- Step 2Heat the oil in a pan over medium heat and add the onion, garlic and salt and sauté for 7 minutes.
- Step 3We add the mushrooms and continue sautéing for 9 more minutes. When the onion and mushrooms are soft, we remove them from the pan and reserve.
- Step 4In the same pan, we put a little oil (very little) and put an omelette, we throw a little vegetable cheese, the mixture of onions and mushrooms, put on another tortilla and heat about 2 minutes on each side. We repeat until we have assembled all the quesadillas.
- Step 5We cut each of the quesadillas in half and serve hot.