Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sweet bbq veggie pulled 'pork' quesadilla (vegetarian). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sweet BBQ Veggie Pulled 'Pork' Quesadilla (Vegetarian) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Sweet BBQ Veggie Pulled 'Pork' Quesadilla (Vegetarian) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Sweet BBQ Veggie Pulled 'Pork' Quesadilla (Vegetarian). This is a delicious combo with the sweet potato and BBQ sauce plus a little heat from the chilli. It's an ideal lunch or dinner. #dinner #vegetarian #veggie #lowcaloriemeals #healthy #vegetarianfood #sweetpotato #bbq.
To begin with this recipe, we must prepare a few components. You can have sweet bbq veggie pulled 'pork' quesadilla (vegetarian) using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sweet BBQ Veggie Pulled 'Pork' Quesadilla (Vegetarian):
- Take Serves: 1 person
- Get 1 wholemeal wrap,
- Make ready 1 Linda McCartney BBQ pulled 'pork' 1/4 pounder, pre-cooked
- Prepare Half a crushed baked or microwaved sweet potato (around 80g),
- Make ready 25 g 50% reduced fat cheddar cheese,
- Get 1 small green chilli, sliced and seeds left in,
- Prepare 1 tbsp BBQ sauce (I used HP),
- Get Salt and pepper to season
- Get Olive oil Frylight
- Get You will need:
- Prepare 1 George Foreman grill or griddle/frying pan
This vegan BBQ pulled pork will fool even the most devout of meat lovers. It uses a secret (fruit) ingredient to create the most delicious, realistic pulled "pork" ever. The post has since been updated with new photos and helpful tips. I started with one pound of King Trumpet Mushrooms.
Instructions to make Sweet BBQ Veggie Pulled 'Pork' Quesadilla (Vegetarian):
- Take the wrap and lay it out. Using the back of a table spoon take the baked sweet potato flesh from the skin and spread it out evenly over half of the wrap. Season with salt and pepper.
- Next sprinkle over half the grated cheese and the chillies.
- Take the quarter pounder and shred it into small pieces on a chopping board then sprinkle it evenly over the half of the wrap with the sweet potato.
- Drizzle over the BBQ sauce and then sprinkle over the remaining cheese.
- Fold over the other half of the wrap so it neatly covers the half where you've added the ingredients.
- Now spray both sides with Frylight and place onto the grill (or frying pan). If cooking on a George Foreman, allow to heat for around 5 minutes until the inside is piping hot. If using a pan, cook on one side for around 2-3 minutes then flip it and cook the other side.
- Allow to cool for about 2 minutes then eat and enjoy! :)
- Each quesadilla is approximately 477kcals.
Wipe off any dirt or debris, and then cut about ¼" off of the very end of the stem. (the very end is usually pretty yucky looking anyway). Also, cut off the cap, and then using a fork, begin to shred the stem by pulling the fork across it from one end to the other. We're huge fans of food blogger Shakayla Houston's vegetarian take on the classic pulled pork sandwich. Her creation, featured on her site Sweet Greens Vegan, uses meaty oyster mushrooms in place of pork, and a mix of mesquite flavouring and BBQ sauce to give her sandwich a plant-powered punch. This BBQ pulled sweet potato makes me feel like I'm at a backyard summer barbecue party.
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