Roasted cabbage and cheddar quesadillas
with red beans and a tofu scallion cream
A simple and quick recipe that combines a delicious filling of sautéed cabbage with melted cheddar cheese.
Eat within 3 days
milk, egg, wheat, soya, gluten
Cayenne pepper powder
Cooked red beans
Sweet red paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Peel the sweet potato and cut it into cubes of 1cm. Mix the sweet potato with 2 tablespoons of oil and the paprika powder in a bowl. Place them on a baking tray and bake them in the oven for 10-12 minutes until tender. Keep the oven on.
Wash the vegetables. Cut the cabbage into thin strips. Finely chop the scallion. Heat 1 tablespoon of oil in a frying pan and sauté the cabbage, 3/4 of the scallion, 1 pinch of salt, the cloves and cayenne powder for 5 minutes until soft. Add the vinegar and agave syrup, and let it cook for another minute. Turn off the heat, remove the cloves and set aside.
Grate the cheddar cheese. Drain and wash the beans. Set aside.
Blend the tofu and aioli with a hand blender to a smooth cream. Add the remaining scallion and mix it all without using the blender. Set aside.
To put the quesadillas together: place the wraps on the kitchen counter. Cover the entire base with the tofu cream. Add the cheddar cheese, beans and finish with the cabbage. Close it by folding it in half and place them on the baking tray. You can best use a spatula to avoid them from falling apart. Bake them in the oven for 5 minutes until they're lightly coloured.