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Doubled Curry Quesadilla

Mixing cultures in food is such a enjoyable thing to do......and even more enjoyable to eat!

These Curry Seitan Quesadillas are super tasty. We take a curry flavored cheese quesadilla, fill it with greatness and make ANOTHER Quesadilla out of the original quesadilla.....A Doubled Curry Quesadilla!


1 package of Sweet Earth Curry Seitan Satay

1 package of FYH Mozzarella Shreds

Medium size Flour Tortillas

1 cup chopped small peppers

2 cooked/scrambled FYH Vegan Eggs

½ cup Cashew Cream, recipe below

2 tbl curry powder

1 tbl earth balance butter

1 tbl FYH Sour Cream

1 bunch of cilantro, roughly chopped

Garlic Salt


Dipping Sauce, recipe below


Chop your seitan into bite size pieces

In a medium sauce pan heat a little oil over medium-high heat

Add in your chopped seitan and peppers

Heat for roughly 5 minutes until starting to brown

Add in your butter, sour cream and roughly 1/2 tbl of curry powder

Mix well

Cook for an additional 2-3 minutes

Season with garlic salt

Remove and let cool

Place down 1 tortilla on your working space

Sprinkle generously with mozzarella shreds

Top with a sprinkle of Curry powder

Add another tortilla on top

Place in microwave for 30 seconds to melt the cheese

Let sit for a few seconds

Remove from microwave

Spread a generous amount of cashew cream on top

Add a few spoonfuls of your cooked seitan mix on half of tortilla

Top with some of your cooked vegan egg and cilantro

Fold over the tortilla to form a quesadilla

Carefully place into a hot grill

Fry on each side for 2 minutes until tortilla is starting to brown

Remove and repeat

Serve with dipping sauce

Dipping Sauce

½ cup finely chopped cucumber

Juice from 1/2 lemon

8oz FYH Sour Cream

1 tsp garlic powder

1 tbl white wine vinegar

1 tbl sugar

Dash of salt

Directions: Combine all ingredients together, mix well, marinate for at least 1 hour in refrigerator

Cashew Cream:

1 cup cashews, soaked in water over night

¼ cup nutritional yeast

1 tbl tahini

Juice from 1 lemon

1/2 tsp Garlic salt

1 tbl of olive oil

½-1 cup water


Drain your soaked cashews

Place into food processor

Add in remaining ingredients, starting with ½ cup water

Blend well

Add more water if too thick

Taste test, add more salt or lemon if needed


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