Cut all of the veg to be fairly small and evenly sized. If you’re using canned chickpeas drain them, otherwise ensure you’ve pre-cooked dried.
Add all of the veg except the spinach and mushrooms to the frying pan and cook for 5 mins, stirring continuously.
In another pan boil the cashews in water for 15 minutes.
In another, small frying pan (if you have the time) add all the herbs spices and heat for 1 minute to activate the flavours, before adding to the veg and cook for a further 5 minutes.
Add the maple syrup, spinach, and mushrooms and cook for another 5 minutes. Keep an eye on the veg to ensure you don’t over-cook it, you want them to retain some bite.
Drain the cashews and place in a blender. Do not substitute for a food processor as this won’t produce the same effect. Add the rest of the cheeze ingredients and blend until completely smooth.
Transfer the mixture to a pan on medium heat, continuously stir and witness the magical tapioca flour at work. Mix until this thickens to the consistency of melted cheese, then remove from the heat.
Heat a large frying pan and begin to build your quesadillas by spooning the cheeze and spreading across the tortillas – make sure to get this right to the edge, before adding a heap of veg, and then another layer of cheeze, before adding another tortilla on top. If you are low on tortillas, you can fold them in half.
Place each in the pan and heat for 3-5 minutes before flipping (be wary of airborne veg). Press the edges of the tortillas to seal them.
After 3-5 mins on each side remove from the heat, and let them cool for 5 mins before cutting them.
Serve with guacamole, hot sauce, more cheeze, heck, anything you can get dippy with, and enjoy.
Go crazy with the specific veg in this one, it’s perfect for using up any odd plants you’ve got knocking about at the back of your fridge.
You can swap out the spice mix for pre-made cajun spice.