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Roasted Broccoli and Sauerkraut Quesadilla [Vegan]

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This recipe is easy, filling, healthy, but also comforting. These quesadillas are crispy, fresh, gooey with vegan cheese, and all around a crowd pleaser. You are going to love them once you give them a try.

Roasted Broccoli and Sauerkraut Quesadilla [Vegan]

This Recipe is :



For the Miso Cashew Cheese:

  • 1/2 cup raw cashews, soaked overnight
  • 1/2 cup water
  • Juice of half a lemon
  • 4 tablespoons nutritional yeast
  • 1 tablespoons miso paste
  • 1 teaspoon tapioca starch
  • 2 cloves garlic
  • 1/2 teaspoon salt

For the Quesadillas:

  • 1 medium sized head of broccoli, cut into florets
  • 1 bell pepper, julienned
  • 1 tablespoon sesame oil
  • 4 pieces of naan, or tortillas
  • 1/2 cup sauerkraut, or to taste
  • Salt and pepper, to taste



  1. Preheat the oven to 400°F and line a baking tray with parchment paper. Set aside.
  2. Combine all of the ingredients for the cashew cheese sauce in a high-speed blender and blend until smooth.
  3. Pour sauce into a small pot and place over medium heat. Whisk the mixture continuously. After about a minute, the sauce will start to form clumps and become very lumpy, don’t panic! This is good.
  4. Continue whisking until the clumpy mixture forms a smooth, thick paste. The cheese will start to come away from the sides of the pot and form a mass in the middle. When this happens it is finished. Remove from heat and set aside.
  5. Toss the broccoli florets with sesame oil, salt, and pepper and transfer to the prepared baking sheet. Bake in the oven for 10 minutes, or until crispy.
  6. To assemble the quesadillas, heat a cast iron pan over medium heat. Take one piece of naan and spread about 2 tablespoons of cashew cheese on one side. Layer the roasted broccoli, sliced bell pepper, and sauerkraut and then drizzle with more cheese sauce. Place the other piece of naan on top, like you are making a giant sandwich.
  7. Place the quesadilla onto the cast-iron skillet and press it down with a pot lid. Cook on each side for 2 minutes, or until golden brown. Remove from heat and slice into four pieces. Serve hot. These will keep in the refrigerator for a couple of days, but they are best when fresh.





Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes, words, photography and stories of a plant-powered life! My food philosophy is simple: I eat what my body tells me will make it happiest, which 99 percent of the time is veggies and a vegan diet. I love food, community, art and most of all when those things intertwine. I am excited to share them all with you!



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0 comments on “Roasted Broccoli and Sauerkraut Quesadilla [Vegan]”

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1 Years Ago

These are incredible. Cheese takes a bit of effort but - omg. Best vegan cheese ever!

1 Years Ago

Made these tonight using whole wheat tortillas. The cheese is worth making takes a lot of whisking but it holds the quesadilla together. All in all the flavors work really well together. I will be making again.


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