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Week of 9/23/24

Hoisin Tempeh Quesadillas
with kimchi mayo / sesame snap peas

Active: 45 Total: 45
Original GF Paleo Vegetarian
Hoisin Tempeh Quesadillas

Quesadillas are a fun way to try out unconventional flavor pairings. We love this Asian-fusion take filled with sweet hoisin tempeh. They're extra delicious topped with spicy kimchi mayo.

Proteins
Cheese, Tempeh
Cuisines
Asian - Fusion
Save recipe
38

Ingredients

Metric
Servings:
4
Hoisin Tempeh Quesadillas:
  • Cheese, mozzarella - 6 oz , shredded (look for pre-shredded to save time; sub any type of melting cheese)
  • Tempeh - 8 oz , crumbled
  • Soy sauce, low-sodium - 1 Tbsp
  • Hoisin sauce - 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Coriander, ground - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Parchment paper - for baking
  • Tortillas, taco-sized corn or flour - 8
Kimchi Mayo:
  • Kimchi - 1/2 cup , drained and chopped (look for a vegetarian type)
  • Cilantro (opt) - 3 Tbsp , chopped
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha (opt) - 1 tsp
Sesame Snap Peas:
  • Snap peas - 12 oz , trimmed
  • Garlic - 2 cloves , chopped
  • Oil, toasted sesame - 2 tsp
  • Sesame seeds, any color - 1 tsp

Prep

  1. Cheese / Kimchi / Snap peas / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)

  3. Cook tempeh - Combine soy sauce, hoisin sauce, vinegar, coriander, garlic powder, and black pepper. Heat a skillet over medium heat. Add cooking oil and then tempeh. Saute tempeh until it starts to crisp up, 5 to 6 minutes. Add seasoning mix over top and cook until absorbed. Set tempeh aside.

  4. Cilantro - Prep as directed.

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Make

  1. Heat oven to 400 F / 204 C degrees and set out two baking sheets.

  2. Spread snap peas out onto the first baking sheet and toss with garlic, sesame oil, and some salt and pepper. Set the snap peas aside while you assemble the quesadillas.

  3. Spread parchment paper over the second baking sheet. Lay half of the tortillas out on the baking sheet and brush lightly with some cooking oil. Flip the tortillas over so the oiled sides are down.

  4. Spread half of the cheese over the tortillas, then top each one with tempeh. Sprinkle the remaining cheese over the tempeh and top with remaining tortillas. Brush the tops lightly with some cooking oil.

  5. Transfer both baking sheets to the oven. Bake until the quesadillas are beginning to brown lightly, 6 to 7 minutes. Remove the quesadillas from the oven and carefully flip them. Shake the pan with the snap peas. Return everything to the oven and continue baking until snap peas are tender and browned in spots and quesadillas are golden and crisp on both sides, ~5 minutes more.

  6. While everything bakes, make kimchi mayo. Stir together kimchi, cilantro (if using), mayonnaise, lime juice, and sriracha (if using).

  7. Allow quesadillas to cool for ~1 minute, then slice into wedges.

  8. Toss snap peas with sesame seeds.

  9. Serve quesadillas with kimchi mayo for dipping and snap peas on the side. Enjoy!

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