I have made vegan quesadillas before, but this time I wanted to add some heat and spiciness to the recipe. Since reading about the ingredient carrageenan, I decided to eliminate it from my diet. This meant that I could not use the same cheese that I used in my last vegan quesadilla recipe, but I stumbled upon an amazing vegan cheese product that added the perfect touch to my spicy quesadillas.
I used Tomato Cayenne Chao slices by Field Roast. They are "made with a hint of tomato and complimented by bell peppers and cayenne, providing a sharp and spicy cheese." This cheese melts perfectly, and I will definitely be using it in many vegan recipes in the future.
Spicy, cheesy, meaty, and only six ingredients!
Author: The Sensible Vegan
Recipe Type: Main
Serving size: Three slices Calories: 373.5 Fat: 7.9g
Sat Fat: 4.4g Carbohydrates: 40g Sugar: 4.4g Sodium: 602mg
Fiber: 5.2g Protein: 16g
Please let me know how you like this recipe. I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you!
About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!