Vegan tempeh quesadilla
Serves 2
1/3 cup finely chopped red onion
2 cloves of garlic, minced
2 tsp olive oil plus more for tortillas
Fresh cracked pepper
Sea salt to taste
1/2 block of tempeh, finely chopped (for extra protein and iron)
1/2 tomato, chopped
1/4 cup chopped fresh basil (I used the purple basil from my CSA)
Vegan cheese, grated
2 whole wheat tortillas

1. Combine the tomato and basil and set aside.
2. Add the olive oil and some fresh cracked pepper to a skillet then turn heat to medium. Once the oil is hot, add the onion and garlic. When the onion starts to brown, add the tempeh and sea salt. Cook until tempeh is lightly browned.
3. For each quesadilla, sprinkle cheese on one half then top with tempeh and tomato mixtures and a little more cheese to glue it all together. Fold in half and lightly brush or spray the outside of the tortilla with olive oil. Cook over medium heat, turning once, until browned on both sides then cut into triangles and serve.