Vegan Quesadilla in Oven

Step 1/5

• 100 g spinach
• 50 g arugula
• 33⅓ g tarragon
• 33⅓ g dill
• 33⅓ g parsley
• 33⅓ g cilantro
• 33⅓ g spring onion
• 2⅓ g salt
• ⅔ g black pepper

Chop spinach, arugula, dill, tarragon, parsley , springs onion and cilantro. Combine in a stockpot with the olive oil and cook in a low heat until smooth. 15-20 minutes. Season with salt and pepper and set aside to cool.

Step 2/5

• 33⅓ ml coconut milk
• ⅓ lemon juice
• 10 ml apple cider vinegar
• 3⅓ g tamarind paste
• ⅔ cloves garlic
• 3⅓ g parsley
• 3⅓ g cilantro
• 3⅓ g spring onion
• 1⅔ g salt
• ⅔ g white pepper
• ⅓ small avocado

In a blender combine coconut milk, lemon juice, vinegar, avocado, tamarind paste, parsley, cilantro, spring onion, garlic, salt and pepper and blend until smooth.

Step 3/5

• 2 vegan wraps
• 50 g vegan cheese

Preheat oven to 220 degrees C. Put one of wraps on a baking sheet or an oven peel. Spread already made vegan mix on the wrap and then some vegan cheese on top. ( Make sure you have enough vegan mix and cheese for three quesadillas). Transfer into oven.

Step 4/5

Cook until the cheese is melted. 8-10 minutes.

Step 5/5

Put another wrap on top and cook until golden-brown. 5 minutes. Take out of the oven, cut into 8 pieces, finish with already made vegan dressing and some cilantro on top.

Enjoy your meal!