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Tempeh “Chicken” Quesadilla with Jalapeño Pesto
THAT VEGAN NEPHEW24Ingredients
3Hours
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. tempeh (cut into ¼-inch slices)
- olive oil
- tempeh
- 1 cup vegetable broth
- 1/4 tsp. dried thyme
- 1/8 tsp. dried sage
- 1/8 tsp. ground coriander
- 1/8 tsp. savory
- 1/8 tsp. dried marjoram
- 1/8 tsp. dried rosemary
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- 1/2 cup walnut halves (toasted for 3 – 5 minutes)
- 2 garlic cloves (small, minced)
- 3 cups fresh basil (packed)
- 3 Tbsp. olive oil
- 1/4 cup lemon juice
- 1 Tbsp. nutritional yeast
- 1 jalapeño (de-seeded and finely chopped)
- corn tortillas (unchecked▢ Some)
- hummus (unchecked▢ Some)
- white rice (or unchecked▢ Some brown, microwavable rice works well)
- vegan cheese (unchecked▢ Some, like Follow Your Heart or Chao Cheese)
- Sriracha hot sauce (unchecked▢ Some)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium400mg17% |
| Potassium500mg14% |
| Protein17g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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