Vegan Mushroom Quesadilla with Cashew Mozzarella

Ingredients

• 2 large tortillas ((10 inch) , See notes for gluten-free)
• 1 tsp oil
• 1/2 cup sliced onion
• 10 oz sliced mushroom
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 2 tsp vegan worcestershire sauce (, optional)
• 1/4 cup water
• 4 oz spinach
• 1/2 cup raw cashews
• 1 cup water
• 2 tsp extra virgin olive oil
• 1 small garlic clove
• 3/4 tsp salt
• 1 teaspoon fresh lemon juice
• a pinch of onion powder
• 1/2 tsp miso
• 2 tsp flour ((use rice flour or 3 tsp potato starch for glutenfree))

Instructions

1. 1

   Mushroom spinach Mixture: Heat oil in a skillet over medium heat. Add onions and mushrooms. Add a pinch of salt and cook until onion turns translucent.

2. 2

   Add the balsamic vinegar, soy sauce, vegan worcestershire and garlic powder and mix, add water and cover and cook for 5 to 6 mins or mushrooms are tender to preference.

3. 3

   Fold in the spinach and cook to wilt. 1 minute. Take off heat.

4. 4

   Cashew Mozzarella: Blend all the ingredients for the mozzarella, (You can also add 2 tsp tapioca starch for stringier result). Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.

5. 5

   Assemble the quesadilla: Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold over, press and grill the tortillas or heat in hot cast iron skillet over medium-high heat, until crisp. Flip and heat if using a skillet.

6. 6

   Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.To Store: Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days. Refrigerate the grilled quesadilla leftovers for upto 2 days, reheat on a grill and serve.