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Ingredients

• ✓ plant-based protein
• vegetable oil
• onion
• worcestershire sauce
• cooking spray
• salt
• pepper
• flour tortilla
• cheddar cheese
• dill pickle
• mayonnaise
• ketchup
• pickle juice
• mustard
• worcestershire sauce
• lettuce
• cherry tomato

Instructions

1. 1 For the Quesadillas: Heat oil in a medium saute pan over medium-high heat. Add protein starters and cook until browned and cooked through, about 5 minutes. Remove and set aside.
2. 2 To the same pan, add onion and cook until translucent, about 5 minutes more. Add reserved protein starters back to the pan, add Worcestershire sauce, mix to combine, and set aside.
3. 3 Wipe out the pan, coat with nonstick spray, and heat over medium heat. Add 1 tortilla to pan. Top half the tortilla with 1/2 cup cheese and 1/2 of the cooked protein.
4. 4 Top with pickle slices (if desired) and another 1/2 cup cheese. Fold in half and cook until cheese is melted and the quesadilla is golden brown on one side, about 2 minutes. Repeat with second tortilla and remaining ingredients.
5. 5 For the Special Sauce: Mix all ingredients in a small bowl and season to taste.
6. 6 Cut quesadillas into pieces and serve with lettuce, tomatoes, and sauce.

By Pure Farmland

Ingredients

• ✓ plant-based protein
• tortilla chip
• lime
• radish
• avocado
• cilantro
• kosher salt
• oregano
• bay leaf
• yellow hominy
• vegetable broth
• chile powder
• cumin
• adobo sauce
• adobo sauce
• ancho chile
• zucchini
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member