Vegan Potato Quesadilla


I love this recipe.  It is perfect for a lazy night.  They are easy to make and very hearty.  I enjoy making these on a cool friday or saturday night when I want to lay around and watch some good tv and just be lazy. 


2 large potatos, cut into cubes (I always leave the skins on my potatoes)

1/2 large onion

2 tablespoons of evoo

1 cup daiya cheese

4 vegan tortillas

1 teaspoon garlic powder

1 teaspoon italian seasoning

Approximately 2 tablespoons of non-dairy milk

teaspoon or so of vegan butter (I used earth balance)

vegan sour cream and salsa (for topping)



Chop the potatoes and put in a large pot of water to boil.  Let boil for about 10 minutes or until they are soft enough to mash.  While potatoes are cooking, heat a skillet with two tablespoons of evoo, chop onion and add to oil.  Cook until the onion just starts to caramelize, approximately 8 minutes.  When potatoes are done, remove from heat and drain out water.  Put potatoes back in the pot and add milk, garlic powder and italian seasoning.  Mash potatoes to combine the ingredients.  Add another tablespoon or two of milk if needed.  Add in the caramelized onion and stir to combine. 

Lightly butter the outside of a tortilla and place in a warm skillet.  Place approximately 1/2 a cup of the potato mixture onto one side of the tortilla and top with 1/4 cup of daiya cheese.  Fold tortilla in half and lightly press down.  Cook until tortilla starts to turn a golden brown, appoximately 2 minutes, then flip. Cook for another two minutes.  When golden brown on each side, remove from skillet.  Cut into quarters and top with vegan sour cream and salsa.

Makes 4 quesadillas.


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