Food Galley Gab

Easy Cheesy Vegan Tofu Quesadillas

Easy Cheesy Vegan Tofu Quesadillas is another recipe I threw together during the Christmas holiday because (insert drum roll here)… my new and fabulous quesadilla maker entered my life! Santa loves me and knows me well. Once upon a time, when I was living in OR (the first time), on an old farm, 30 acres of glory: chicken coup, barn, bunk house, an old boat that someone had began making on the property, where we spent many a day drinking next to our horseshoe pit, amongst the apple, pear, nut, plum, and cherry trees, next to the grape and blackberry vines, wild mint everywhere and so much more… my hippie lovin’ roomies and I happened to purchase a quesadilla maker and we went nuts-o! Quesadilla everything! Brie and egg bfast quesadillas, veggie meat Mexican quesadillas, Italian, Greek, Thai… you name it. There was nothing we wouldn’t put in a quesadilla.  The beauty of a quesadilla maker is that it seals the contents perfectly and creates beautifully even triangles so you look like a ‘profresh’ quesadilla chef galore. 😉 I implore you to buy one of these grand machines. They’re crazy cheap as well. Amazon that beotch up! It was a last minute decision to photograph these so I only have a few of the finished product. I didn’t really style them either but I still wanted to share this exciting new gift with you all, and to remind you that quesadillas are a great way to empty your fridge to support my “waste not” philosophy. Lastly, to encourage you to purchase a quesadilla maker if you have yet to own one. Happy quesadilla making! MWAH!

Easy Cheesy Vegan Tofu QuesadillasIMG_0747IMG_0771Easy Cheesy Vegan Tofu Quesadillas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Cheesy Vegan Tofu Quesadillas
Yields 1
Easy Cheesy Vegan Tofu Quesadillas are incredibly simple to make, healthy, delicious, and done in 15 minutes!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1/4 brick firm tofu - mashed
  2. 1 Tbl diced onion
  3. 1 clove garlic - diced
  4. 1 tsp nutritional yeast
  5. 1/4 tsp turmeric
  6. 1/2 tsp cumin
  7. Pinch of cayenne pepper
  8. 1 tsp oregano
  9. Salt & pepper to taste
  10. 2 Tbl tomatoes - diced
  11. 2 8-inch tortillas (I used Spinach)
  12. 1/4 C vegan cheese (I used my own recipe - in recipe index of my blog)
  13. Oil for pan
Instructions
  1. *If using a quesadilla maker, heat now
  2. Heat a pan on medium and add oil
  3. Add onion and stir occasionally for 3 minutes (I pinch salt in as well)
  4. Add garlic and stir for another minute
  5. Add tofu and all spices/herbs/yeast and stir occasionally for approximately 5 minutes
  6. Remove from heat
  7. Put one tortilla in quesadilla maker or pan and evenly spread the tofu mixture and cheese on top
  8. Place the other tortilla on top and cook until both sides are browned
  9. Let cool for a few minutes, then cut into triangles, and serve
  10. Done!
Notes
  1. Feel free to add whatever else you'd like in the quesadilla and top with hot sauce!
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Vegan Mushroom Lentil Wellington

Vegan Mushroom Lentil Wellington was the best decision EVER for my Christmas dinner. It was incredibly easy to make, loaded with flavor, healthy, and seemingly fancy-schmancy so my guests were uber impressed! Typically, I hear of mushroom Wellington as a vegan substitute for beef Wellington, however, with my love for lentils and wanting a more solid stuffing, I opted to add lentils as well. So glad I did! Was crazy tasty and enjoyed by all! This recipe will be a crowd pleaser for Thanksgiving dinners, Christmas dinners, Easter dinners etc. I’d really love your opinions on this if you make it so please share in the comment section!

Along with my Vegan Mushroom Lentil Wellington I made a carrot barley soup (usually I add mushrooms but didn’t want to overload on the shrooms), and mashed potatoes & gravy (extra gravy for the Wellington). We chowed it all down with a beautiful Simi cabernet sauvignon! For the mashed potatoes, I used Earth Balance ‘butter’, unsweetened almond milk, fresh rosemary, and salt & pepper. For the gravy, I used dijon mustard, Braggs Aminos (or soy sauce), veggie broth, flour, Earth Balance, thyme, and salt & pepper. 

Christmas was extra amazing this year because it was the first year that G could really get into the xmas magic and spirit (movies, songs, presents), and because it was the first year that I have spent Christmas as a home owner! I am a lover of the art of decorating for all holidays… especially, Christmas and Halloween! It was awesome to listen to my favorite xmas tunes (classics and, hello, Mariah Carey!), drink Poinsettias, and decorate the new house with the fam. A pretty amazing month! Missing my grandma hardcore over the holidays but keeping her alive in spirit. 🙂 Now, it’s the new year and I’m crazy committed to my goals/resolutions for 2018! Read my previous Poinsettia post if you’d like to join me in ‘said’ resolutions! Lastly, I’m back to work today. Great to be back in a routine, but missing sleeping late, hangin’ with G, seeing my friends, shooting food, and exploring Portland! Sigh… maybe one day my dream of blogging/writing full time will come true. Until then, enjoy your return to the grind! XO -FGG

PS- Daytime photos of the Wellington are from the next day. For the full effect of the crispiness of the loaf, look at the nighttime pics. 🙂

Vegan Mushroom Lentil WellingtonIMG_0826IMG_0823IMG_0726IMG_0718IMG_0674IMG_0715

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Mushroom Lentil Wellington
Serves 6
Vegan Mushroom Lentil Wellington is an easy, healthy, and delicious meal that will impress any guest! A perfect holiday meal!
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Ingredients
  1. 18 oz cooked lentils (I used Trader Joe's Steamed Lentils)
  2. 3 C sliced baby portobellos
  3. 1 roll of phyllo dough/puff pastry
  4. 1/4 C unsweetened almond milk (or any unsweetened milk) for brushing dough
  5. 1/4 C olive oil for brushing dough & additional 2 Tbl for pan
  6. 1/4 of a yellow onion -diced
  7. 3 cloves of garlic - minced
  8. Salt & pepper to taste
  9. 1 tsp chopped fresh rosemary
  10. 1 tsp all purpose seasoning
  11. Optional: fresh rosemary sprig for garnish
  12. Gravy to taste
Instructions
  1. Heat pan with oil and add onions cooking for approximately 4 minutes
  2. Add garlic - stirring occasionally for 1 minute more
  3. Add the mushrooms, salt & pepper - stir for approximately 5 minutes
  4. Add the lentils, all purpose seasoning, and rosemary, and stir for approximately 5 minutes more
  5. Heat the oven to 375f and remove the mushrooms & lentils from the heat
  6. Spray a baking sheet with oil and place a few sheets of pastry on the sheet to make a large enough surface area for your Wellington and brush with oil
  7. Top those sheets with 5-6 more layers - brushing each layer with oil prior to placing the next layer on top
  8. Add contents from pan (mushroom/lentil contents)
  9. Cover the mixture with an additional 5-6 layers brushing oil in between layers again
  10. For the top layer, do not oil (top), brush with almond milk
  11. Press sides together, adding more oil if needed and fold upwards -flip the Wellington over and place in the oven for approximately 35 minutes or until slightly browned
  12. Place a sprig of rosemary on top for a garnish
  13. Wait at least 5 minutes before slicing
  14. Serve with gravy
Pair with
  1. Cabernet Sauvignon
Food Galley Gab http://foodgalleygab.com/