What's the best way to serve roasted broccoli and sauerkraut quesadilla [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Why is roasted broccoli and sauerkraut quesadilla [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does roasted broccoli and sauerkraut quesadilla [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Roasted Broccoli and Sauerkraut Quesadilla
[Vegan]

MP By: Maya Popovich

Author Bio

Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes,... Read More

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Vegan Roasted Broccoli and Sauerkraut Quesadilla

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Roasted Broccoli and Sauerkraut Quesadilla [Vegan]

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.

Ingredients You Need for Roasted Broccoli and Sauerkraut Quesadilla [Vegan]

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

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How to Prepare Roasted Broccoli and Sauerkraut Quesadilla [Vegan]

Preheat the oven to 400°F and line a baking tray with parchment paper. Set aside.
Combine all of the ingredients for the cashew cheese sauce in a high-speed blender and blend until smooth.
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.
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.
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.
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.
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.

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