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Vanlife, Travel and Lifestyle

Vegan Chorizo Fajita Quesadilla



Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time 15 Minutes Serves: 2 Plate


 

 

INGREDIENTS


1 tbsp. olive oil

1 white onion, thinly sliced

1 avocado, sliced

1 green bell pepper. sliced

6 oz vegan soy chorizo

1/4 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp dried oregano

2 tbsp vegan mayo

1/2 cup vegan cheddar cheese, shredded

2 spinach wraps or tortillas




 

DIRECTIONS


Chop all the vegetables.


Set a medium cast iron skillet (or pan) to medium- high heat, then sauté the onion and peppers in olive oil until the onions become translucent.


Add the chorizo, garlic powder, oregano and cumin to the pan and sauté until the chorizo is thoroughly cooked.


In a separate pan, lay the wrap or tortilla on low- medium heat.


Spread a thin even layer of vegan mayo, evenly distribute avocado slices, and evenly grate cheese on tortilla.


Add the cooked veggies to the wrap and fold in half. Cook evenly on both sides. Slick into 4 triangles and enjoy!




 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Plant Based KFC Famous Bowl [vegan]



Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 2


 


 

INGREDIENTS


10 plant based frozen "chicken" nuggets (I used the Whole Foods brand)

1 tbsp olive oil

1 can corn, unsalted

salt and pepper

2 cups cooked Fluffy Garlic Quinoa


For the mashed potatoes:


8-10 small red potatoes

2 tbsp vegan butter

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

2 tbsp nutritional yeast

2 tbsp plant milk

Pepper to taste


 

DIRECTIONS

  1. Bake vegan chicken nuggets as per instructions. While those bake, move onto step 2.

  2. Add potatoes to boiling water and cook until fork tender, about 20 minutes.

  3. In the meantime, cook the Fluffy Garlic Quinoa and make your Creamy Walnut Cheese Sauce.

  4. Bring a medium sized pan to medium-high heat, add the olive oil and strained corn and sauté with salt and pepper until the corn reaches a golden color with golden brown edges.

  5. Once the potatoes are tender, drain out the water, then add the vegan butter, salt and pepper, garlic powder, onion powder, nutritional yeast, and plant milk and mash until you reach a creamy consistency.

  6. To assemble the bowl, start by plating the quinoa, then the mashed potatoes, then the chicken nuggets, then drizzle the vegan cheese sauce over top and enjoy!!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Creamy Walnut Cheese Sauce [gluten free, oil free]



Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time : 15 Minutes Serves: 4-6


 


 

INGREDIENTS

1 cup walnuts

1 small red potato

1/4 tsp turmeric

1/2 - 1 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

1/2 cup nutritional yeast

1 - 2 tsp liquid aminos

1 dash of plant milk

Hot water, as desired


 

DIRECTIONS



  1. Bring a small pot of water to a boil. Add the potato and walnuts to the pot and let boil until the potato is fork tender. Approximately 10 minutes.

  2. Strain the walnuts and potato and add to a high power blender or food processor. Add the rest of the ingredients to the blender and blend on high. Slowly add hot water to thin out until you reach your desired consistency.

  3. Enjoy as a sauce over tacos, burritos, even mac and cheese OR use as a dipping sauce for chips, etc!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

 


 

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

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