As you wish! Below I share some ideas and key ingredients that cannot be missed:

  • Always store vegetables in the freezer/freezer like bell pepper, chopped onions, filleted mushrooms, broccoli, peas or beans, asparagus, etc.
  • Freeze tortillas for quesadillas – I recommend buying the whole wheat tortillas, they even sell gluten-free if you are gluten intolerant or celiac. Defrost them in the microwave for about 15 seconds and thaw them in a pan for a few seconds on each side. Not too much, because the final touch is always given once the quesadilla is already filled, folded and prepared.

  • Think of a moist element to spread over the tortilla before adding the filling – it can be mashed avocado, vegan cream cheese, even a bit of vegan mayonnaise.
  • Don’t forget the protein! In this case I use textured soy, but you can use any other: beans always do nicely on quesadillas, especially black beans.
  • If you have vegan cheese, don’t forget to add a little bit as it always aids to bind all the ingredients and adds a nice texture of the filling.



  • 2 tortillas for fajitas
  • 1 small avocado
  • 2 tsp. of lemon juice
  • 1 onion, chopped
  • 4 or 5 sliced mushrooms
  • 1/2 cup of textured soy
  • 2 tbsp of fajita seasoning
  • Olive oil, quantity needed
  • Cilantro, amount needed
  • 1 tsp of Sumac
  • salt and pepper


1.Soak the textured soy in water. Let it sit for around 20 minutes.

2.In a frying pan, heat some olive oil and sautée the chopped onion. When the onion begins to get transparent, add the sliced mushrooms and sautée for a few minutes more. Set aside.
3.Peel and mash the avocado and season it with lemon juice, salt and pepper.

4.Lightly toast the tortillas – don´t toast them completely, we want to fold them!
5. Heat olive oil in a frying pan and add a spoonful of the fajita seasoning to it. Add the textured soy beans, well drained, removing all exceeding water, and fry along with the rest of the fajita seasoning. You can add garlic powder, not salt because the seasoning is already pretty salty.
6. Now is time to make the fajita: make a vertical cut up to the middle of the fajita and put one ingredient on each quarter. On top of the mashed avocado, sprinkle sumac and add coriander. It is key to add the cheese at the end, on the bottom right quarter, so that it is toasted. Then fold each side one over the other, starting from the bottom left, and finishing with the side of the cheese.
7. Toast the folded fajita in a frying pan or sandwich maker, pressing it in the meantime to press it well.

8.Repeat the process with the second fajita and enjoy!


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