Vegetable Quesadilla

Name: Vegetable Quesadilla
Yield: 1
Ingredients: 50.0g Shallot, chopped; 100.0g Onion, chopped; 400.0g Knorr Tomato Pronto Sauce 2kg; 3.0g Cumin Powder; 2.0g Chopped raw cayenne without seeds; 300.0g Avocado, puree the flesh; 50.0g Onions, diced; 10.0g Pickled Jalapeno chili; 2.0g Knorr Bumbu Rasa Jeruk Nipis 400G; 15.0g Cilantro, finely chopped; 1.0g Salt; 180.0ml Soy Milk; 250.0g Soybean Oil; 5.0ml Lemon Juice; 10.0g Mustard; 1.0g Salt; 20.0g Pickled gerkin; 10.0g Scallions; 20.0g Onions; 20.0ml Liquid Sugar; 30.0g Cooking Oil; 40.0g Onion, coarsely chopped; 5.0g Garlic, coarsely chopped; 300.0g Almond milk; 20.0g Medium Protein Flour; 1.0g Nutmeg Powder; 1.0g Black Pepper; 7.0g Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr; 10.0g Coconut oil; 10.0g Pickled Jalapeno chili

This Mexican typical dish will never be the same again by simply substitute the chicken with those colourful vegetables. Impress more by adding Knorr Mushroom & Vegetables Seasoning to give a better taste.

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How to Make Tomato Salsa

Shallot, chopped 50.0 g
Onion, chopped 100.0 g
Knorr Tomato Pronto Sauce 2kg 400.0 g
Knorr Tomato Pronto Sauce 2kg
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Cumin Powder 3.0 g
Chopped raw cayenne without seeds 2.0 g

How to Make Guacamole

Avocado, puree the flesh 300.0 g
Onions, diced 50.0 g
Pickled Jalapeno chili 10.0 g
Knorr Bumbu Rasa Jeruk Nipis 400G 2.0 g
Knorr Bumbu Rasa Jeruk Nipis 400G
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Cilantro, finely chopped 15.0 g
Salt 1.0 g

How to Make Vegan Mayo

Soy Milk 180.0 ml
Soybean Oil 250.0 g
Lemon Juice 5.0 ml
Mustard 10.0 g
Salt 1.0 g
Pickled gerkin 20.0 g
Scallions 10.0 g
Onions 20.0 g
Liquid Sugar 20.0 ml

How to Make Bechamel Sauce

Cooking Oil 30.0 g
Onion, coarsely chopped 40.0 g
Garlic, coarsely chopped 5.0 g
Almond milk 300.0 g
Medium Protein Flour 20.0 g
Nutmeg Powder 1.0 g
Black Pepper 1.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr 7.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr
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Prepare the Filling

Coconut oil 10.0 g
Pickled Jalapeno chili 10.0 g
Coriander leaves, chopped 20.0 g
Tomato, diced 30.0 g
Onions, diced 30.0 g
Corn kernels 30.0 g
Champignon Mushroom 50.0 g
Black beans, steamed 50.0 g
Cumin Powder 1.0 g
Chilli Powder 3.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr 3.0 g
Knorr Mushroom & Vegetable Seasoning (NON-MSG) 400gr
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How to Serve Vegetable Quesadilla

Tortillas 6.0 pc
Tomato Salsa
Guacamole
Vegan Mayo
Bechamel Sauce

Western

Vegetables

Main courses

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Preparation

How to Make Tomato Salsa
Combine all ingredients, mix well, put in the refrigerator.
How to Make Guacamole
Combine all ingredients, mix well, put in the refrigerator.
How to Make Vegan Mayo
1. Combine soy milk, mustard, salt, stir with a mixer while slowly adding soybean oil. Beat until thickened and combined well.
2. Add the pickled gerkin, scallions, onions, and liquid sugar. Mix well, store in the refrigerator.
How to Make Bechamel Sauce
1. Heat the oil, add the garlic and onions, cook until fragrant.
2. Add the flour, cook slowly until the aroma of flour reduces.
3. Add the soy milk slowly, until the sauce does not clot. Add Knorr Mushroom & Vegetables Seasoning, black pepper and nutmeg.
Prepare the Filling
1. Heat oil, saute garlic, onion, and mushrooms until fragrant.
2. Add the other ingredients, cook until done.
How to Serve Vegetable Quesadilla
1. Heat 2 tortillas for easy folding.
2. Spread the bechamel sauce, add the filling, and bake in the pan until it changes color.
3. Serve Quesadilla with Tomato Salsa, Guacamole, Vegan Mayo.