first of all, i cannot believe how healthy and decadent these Vegan Creamed Kale Quesadillas turned out!! this recipe is the ultimate vegan dinner or vegan lunch. you won’t even believe that this cheesy goodness is dairy free! even though i added the creamed kale to tortillas to make quesadillas, this makes an excellent dip!
serve it with some chips, pita bread and veggies if you would like! it would also make a really yummy pasta sauce but it’s a bit thick. nonetheless, it would be brilliant on just about anything and everything.
the process was very easy to make it too! check out the stories on my IG before they disappear. i did a mini tutorial with a step by step. from the béchamel to vegan mozzarella, it’s very easy to put together.
the creamed kale gets cooked in a large pan until the mixture is thick and creamy. the process is easy and starts like many other creamy sauces. you’re going to need avocado oil but feel free to use olive oil or even vegan butter!
i just love avocado oil and the mild taste it comes with! vegan butter would be fabulous though, especially if you want your creamed kale extra rich!
after the avocado oil heats up in the pan, you’re simply going to add all purpose gluten free flour but oat flour works well too!
there’s a very good chance you’re wondering what kind of quesadillas and vegan cheese i used. Trader Joe’s is what i used this time around! my cousin is visiting me for the next week, so i did a big Trader Joe’s haul!
i stocked up on all of the vegan mozzarella and organic tortillas. honestly, anything works. any vegan cheese brand and any tortilla brand.
if you’re looking for a gluten-free option, siete would be a great choice to go with.
also, you can add other things to the creamed kale if you would like, but keep it minimal because it has to stay in place between two tortillas.
black beans or pinto beans would be perfect along with some very finely chopped veggies, just make sure they cook all the way through!
sooooo what should you serve them with?!
serve these cheesy green quesadillas with salsa or delicious guac for dipping. i was in a hurry and didn’t whip up anything extra for the picture, but believe me, these were enjoyed with avocado.
this recipe won’t yield a lot. i like to cook as minimally as possible because it’s just me and Alex, so this should get you about 2-3 servings. just double the recipe if you’re looking to serve more people!
when i’m a bit pressed for time to make lunch or dinner, quesadillas are something good that comes to mind. they’re quick and easy + they can be filled with almost anything you already have at home.
here’s what you’re going to need
- tuscan kale (remove the hard ribs as much as possible)
- avocado oil
- all purpose gluten free flour
- nutritional yeast
- unsweetened plain almond milk
- garlic powder
- onion powder
- sea salt
- shredded vegan cheese
ok yay, enjoy this yummy recipe my friends!!
Vegan Creamed Kale QuesadillasCourse: 10 Ingredients, 30 Minutes, Lunch & Dinner, Savory, SnacksDifficulty: Easy
2 tbsp avocado oil
1 tbsp gluten free all purpose flour
3-4 handfuls of tuscan kale- try to remove the rib
1 and 1/2 cups plain unsweetened almond milk
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt
- 1/3 cup shredded vegan cheese
- steam the kale in water for about 5 minutes or so until completely wilted.
- heat up the avocado oil in a large pan on medium heat. once it’s hot, add in the flour and mix for about 30 seconds.
- next, drain the kale of excess liquid and add to the flour and avocado oil mixture.
- quickly add the almond milk, nutritional yeast and seasoning. stir well and cook on medium heat for another 8 minutes while stirring often until the mixture is thick.
- after 8 minutes or until the mixture thickens, add 1/3 cup shredded vegan mozzarella.