It's time for yet another miraculously delicious tempeh recipe: a vegan chicken quesadilla! I wonder if you're ready for this? Strips of tempeh, when soaked in an herbacious broth for a couple hours and then pan fried in a little olive oil, become hearty, crispy golden brown cutlets, which pair perfectly with spicy jalapeño pesto, brown rice, and melted vegan cheese, all wrapped in a crunchy, pan-fried tortilla, of course. Seriously, this scrumptious hand-held vegan chicken quesadilla was an incredible incarnation of the rather unassuming ingredient that is tempeh, and a dish that you simply must try!
Somebrown or white rice,microwavable rice works well
Somevegan cheese,like Follow Your Heart or Chao Cheese
Somesriracha hot sauce
Instructions
Begin by slicing the tempeh into ¼-inch strips (not lengthwise strips, the other direction). Then, combine the broth and herbs, and marinate the tempeh slices in that for at least 2 hours, up to overnight.
Next, make the pesto. First, toast the walnuts in a skillet until fragrant, and then combining them in a food processor with the garlic clove. Then add the other pesto ingredients and process until relatively smooth. Store the pesto in the fridge until you're ready to use it.
Once the tempeh has marinaded long enough, in a skillet over medium heat with a little bit of olive oil fry the tempeh strips 7 - 8 at a time, until golden brown on each side, about 5 minutes for each batch.
Now, assemble the quesadilla by laying down a tortilla, spread some hummus on it, then rice, then vegan cheese, then tempeh chicken, some more vegan cheese, and then pesto on the opposite side.
Once your quesadilla is assembled, pan fry it in a clean skillet over medium heat with cooking spray or a little olive oil, until each side is golden brown and the cheese inside has melted fully. Serve with sriracha or ketchup, or whatever else you'd like!