Making the Viral TikTok Chipotle Quesadilla BUT VEGAN!

Today we are going to make a steak fajita

quesadilla

like Chipotle but

vegan

and we are going to make a

vegan

steak with honey

chipotle

vinaigrette that we are going to mix with a little vegan sour cream and then we are going to make a square shaped

quesadilla

, so Let's get started and this vegan bar is one of the tastiest things I've made in recent times. In fact, my wife said this was one of the best dishes she's ever made and she's a straight shooter, so I know. it's a keeper and for steak you can use tofu like I did in my Cheesesteak video or mushrooms like my mushroom fajitas, but today I'm going to use my good friend soy curls and if you're not familiar, they are similar to TVP. chunks and they absorb whatever you cook them with and have a great texture, so we're going to rehydrate them in some vegetable broth.

I'll also add a little bit of Gravy Master which is optional, after about 15 minutes they should rehydrate and I'm going to go ahead and squeeze out as much liquid as I can. This is a great way to eliminate any stress you may have from reading all the anti-vegan trolls in your comments section. Next, we want to simmer and reduce the soy curls by a little bit. more vegetable broth or vegan meat broth and we will do this for two reasons: first, it will give the soy curls much more flavor and second, it will make them more tender and meaty, and once they have absorbed most of the liquid we're going to take them off the heat and now it's time to make the

chipotle

marinade oh and I'm

making

a double batch here but for a single batch we're going to need a quarter cup of vegan mayonnaise you can also use oil, but I prefer mayonnaise and then next is a quarter cup of diced chipotles in adobo, half a cup of vegetable broth and then whisk it if you're bothered by the side like I did next. make one teaspoon cilantro one teaspoon cumin two teaspoons nutritional yeast one teaspoon oregano one teaspoon dried cilantro (optional) one-quarter teaspoon cinnamon five cloves minced garlic and then one or two teaspoons lemon juice or more your taste go ahead and whisk it up and try it now all we have to do is add it to our soy curls and marinate it for at least an hour but really overnight is better and in the past when I did bee rest like this.

I get comments asking if it is necessary to reduce the soy curls before marinating them, like why can't we just marinate them and skip that step well. I tried it with a small portion of the soy curls the next day. I roasted the soy curls. that had been reduced and those that hadn't, and to me there was a big difference, they just had a lot more flavor and a much better texture if the reduced soy curls were a 10, the non-reduced ones were maybe a six or a seven, like that which is worth it to me, but now that our soy curls are marinated, we can grill them like we do and if you're just

making

one or two quesadillas, you can grill some of the soy curl steak and leave it in the refrigerator to Later, in fact, they are great in tacos, burritos, or by the handful straight from the refrigerator, but you really just need to heat them up, you can cook them on high heat if you want them to brown a little.

Eat them if you want, but however you cook them, they will be fantastic, like I said, this is one of the best things I've made in recent times. Now, for the veggie fajitas, we're just going to get a couple of bell peppers. and a red onion, we're going to slice them like this and I'm going to make mine a little shorter than normal fajitas just because I hate when you bite down and a whole long slice of bell pepper comes out, so these are going to be more chunky bite sized and then it's just a simple process of grilling them over medium high heat.

I like to make mine so they are still a little crispy. I don't like mushy or mushy vegetables, so I just make my own for a while. a few minutes until they start to get some color and I have never had roasted red onions before and I was missing out, these are delicious for some reason I have only had them raw or pickled but this will be something we will definitely make more of now onwards, okay, now we need to make the honey chipotle vinaigrette and since it has honey in it, we'll get some vegan honey and you can use something like maple syrup, date syrup or agave syrup. but I also have a really good vegan honey recipe that is super easy and fun to make.

I'll leave a recipe link in the description anyway for the vinaigrette we're going to need half a cup of red wine vinegar and five tablespoons of your vegan honey of choice a cup of neutral oil or use olive oil for a stronger flavor a teaspoon of oregano a teaspoon of dried cilantro which is optional two or three tablespoons of chipotles in adobo cut into cubes four cloves of chopped garlic and then black pepper and salt to taste. Now I'm using a hand mixer for this, which I highly recommend if you have one, but if not, you can also do it in a food processor or blender.

You will just have to add the oil very slowly. I prefer this because it's quicker and foolproof which is important when cooking but after about 20 seconds you should have an emulsified sauce which is incredibly good, honestly this and steak are two of my favorite things at the moment, incredibly tasty and To make the dipping sauce we just want to take some vegan sour cream which if you want to make from scratch I have a simple recipe for that on the blog too but you can use 2 store bought and we just need to mix it up a little of vinaigrette with the sour cream and I must say that this is a great combination, so don't skip this sauce, so now that we have all the components together, let's make a quesadilla and we will get a large tortilla that has been heated we are going to add a good amount of vegan cheese.

I'm using what your heart follows, but use whatever you want next, we'll add some of our veggies, more cheese, our vegan steak and then more cheese if you want and now Chipotle wraps their quesadillas almost like a square Crunchwrap. Has advantages and disadvantages. The advantages are that the quesadilla will not fall apart and is a little easier to eat. The disadvantages are that you can't get it. There's a lot of filling in there, but make it however you want once we've got it wrapped, we're going to heat up a frying pan with a little bit of oil and then we're just going to grill this on both sides for about three or four minutes per side and if you have a grill. press or something like that I recommend using it to enhance the browning and melted cheese something I learned with leftovers when I wasn't filming of course but they turned out totally great we'll cut it into some triangles like this and don't feel bad if yours doesn't see like this, this was just the one I made for the thumbnail, this is probably what it will look like, which is still cool of course, and then naturally we have to dip it and I know I sound like a broken record but honestly, this It's one of the best things I've made since I can remember, it's smoky, meaty, cheesy and incredibly good.

I can't say it's better than Chipotle's version because I've never tried theirs, but they are heads and tails better than anything I've eaten there before being vegan, so I hope you all try it and let me know what do you think if you do and if you want to turn this into a burrito bowl check out my other Chipotle video. Right here and until then see you all next time.