Vegan Squash Quesadillas with Chipotle-Lime Crème Fraîche

When I was but a wee goth-punk (yep, you read that right), I used to subsist off two things:

  • Bagels, toasted, topped with whipped cream cheese, and sprinkled with oregano and ground cumin
  • Quesadillas, made by folding a tortilla in half and filling with sliced cheddar, sprinkled oregano, and ground cumin before popping into the toaster oven

The last non-vegan food that I had before going vegan was a bagel with whipped cream cheese.

I can’t claim that I was the healthiest vegetarian, but I thought that my culinary achievements were pretty advanced for a teenager thrust into the world of cooking for herself because her mother wouldn’t make vegetarian versions of food (most of the time—I ate in fear of my mother slipping a ham bone into the pea soup or chicken or fish into a dish because she ‘didn’t realise that they weren’t vegetarian’).

Back in those days, ‘It melts!’ was written larger than the brand name on vegan cheese (and ‘It melts!’ was a lie). I hated Tofutti cream cheese the first time that I tried it, finding it far too tangy for my taste. But I’m nothing if not recalcitrant, and I was determined to take vegetarianism to its logical conclusion.

These quesadillas would have made the transition to veganism even easier for little Meaghan (as I hope that they will for others!).

The squash makes for a surprisingly hearty dish. This is easy to serve up on a Sunday afternoon or on a weeknight. It scales easily and won’t take much longer to prepare for more than two.

And if you’re looking for a lovely little recipe, then look here for vegan crème fraîche.

It’s also a perfect transition food for new vegans or curious omnis, since the filling would convince anyone that vegan cheese has arrived.

And it melts.

Vegan Squash Quesadillas Recipe

By M. M. Cassidy Published: March 19, 2013

  • Yield: 2 Large Quesadillas (2 Servings)
  • Prep: 30 mins
  • Cook: 10 mins
  • Ready In: 40 mins

Simple pleasures are best.

Ingredients

Instructions

  1. Preheat the oven to 200ºC (400ºF). Brush the squash halves with olive oil and bake until soft enough that a fork will insert easily, about 30 minutes.
  2. Once roasted, mash the squash in a bowl. Add the cumin and chili powder and allow to cool.
  3. In a small bowl, mix the crème fraîche, chipotle, and lime juice. Set aside.
  4. To make the quesadillas, spread half the squash mixture on one of the tortillas. Cover with 1/4 bag of Daiya and another tortilla. Repeat for the other.
  5. Fry in a large non-stick skillet on medium heat until the Daiya is just melting, about 4-5 minutes. Flip and fry for another minute or two.
  6. Slice into wedges and serve with chipotle-lime crème fraîche and a lime wedge.

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