the viral tiktok quesadilla has been veganized! this vegan philly cheesesteak quesadilla is filled with seitan, sautéed peppers, onions, and lots of vegan cheese. paired with a copycat recipe for the chipotle honey vinaigrette. this one is a winner!
Something that will never cease to amaze me is the power TikTok seems to have. The vitality of recipes and creations is truly incredible. As a vegan I obviously cannot have the Philly Cheesesteak trend but as a food blogger I knew I needed to make it. So, now I have a vegan Philly Cheesesteak quesadilla to share with you all. It also is essential is paired with the chipotle honey vinaigrette. Again, another thing I cannot have so we are making our own and it is super easy!
Vegan Philly Cheesesteak Quesadilla Inspiration
Let’s talk about the quesadilla first. In case you don’t know what I am talking about someone on TikTok said that there was a hack for adding the sautéed peppers and onions into a steak quesadilla to make it like a Philly Cheesesteak. I believe it started with Keith Lee but I could be wrong.
This resulted in a huge demand and Chipotle actually told people they can no longer make that customization and will be releasing it on the menu in March. As a result other companies like Qdoba hopped on the opportunity and added it to their menu. So, seeing everyone really wanting this quesadilla made me want it!
How to Veganize
Veganizing the quesadilla is actually not hard at all. Instead of steak we use seitan, it has a similar texture and works well here. Instead of cheese use vegan cheese. Peppers and onions are already good to go! For the vinaigrette you just need to sub the honey for maple syrup or agave. It isn’t hard to make the vegan Philly Cheesesteak Quesadilla or the vinaigrette at all.
Chipotle “Honey” Vinaigrette
I never had this vinaigrette before going vegan so I will be honest I have no clue what this is supposed to taste like. However, what I made is delicious! It has all the ingredients and I did some research via the Chipotle website and other food bloggers to see what we could come up with. The result is a spicy, sweet, and tangy vinaigrette. It is perfect for these quesadillas but also for bowls, salads, and so much more! Also, you are supposed to mix it with sour cream *vegan in our case, and its delicious for dipping the quesadilla in!
More Fast Food Recreations
Vegan Philly Cheesesteak Quesadilla FAQ
- Can this be made gluten free? You would need to sub the seitan for tofu or tempeh and then use a gluten free tortilla.
- How long does the vinaigrette last? Up to 7 days in the fridge.
- What vegan cheese do you use? I used Vitalite cheddar shreds for this recipe.
- What seitan do you use? I used the Franklin Farms. I also like Sweet Earth.
- How long do the quesadillas last? Up to 2 days. You can also freeze them.
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Vegan Philly Cheesesteak Quesadilla
Equipment
Ingredients
Copycat Chipotle Vinaigrette
- ½ cup (64g) chipotle pepper in adobo sauce
- ⅓ cup (80ml) maple syrup
- ⅓ cup (80ml) red wine vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ cup (60ml) olive oil
Vegan Philly Cheesesteak Quesadilla
Seitan “Steak”
- 1 package (8 ounces/227g) seitan
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ⅓ teaspoon oregano
- ¼ cup (32g) adobo sauce
- 1 to 2 tablespoons (15 to 30m) water
Other
- 1 green bell pepper thinly sliced (about 160g)
- ½ sweet onion thinly sliced (about 80g)
- 1 tablespoon (15ml) olive oil
- 1 cup (112g) vegan cheddar shreds
- 4 tortillas
Instructions
- In a food processor add all the vinaigrette ingredients except the oil. Pulse for 30 seconds until everything is broken down. Slowly stream in the oil while mixing to help emulsify the dressing. Set to the side.
- In a large pan sauté the seitan in the oil, adobo, and seasonings. Cook over medium heat until crispy and doneness according to package directions. To help deglaze pan add in water.
- Meanwhile, in a separate large pan sauté the peppers and onions for 7 to 10 minutes over medium heat or until soft.
- Once done divide the peppers and onions, seitan, and vegan cheese amongst 4 tortillas. Add to ½ of your tortilla and fold over. Warm in the pan peppers and onions were cooked in until vegan cheese is melted and outside is crispy. *Optional: if desired cook in ½ teaspoon vegan butter or oil. My pan still had enough oil to cook the quesadillas in.
- Repeat until all quesadilla are cooked.
- Enjoy with the dressing and if desired you can mix 2 to 3 tablespoons of dressing with 2 tablespoons vegan sour cream for dipping.
Notes
- Chipotle Peppers in adobo
- I use a good nonstick pan so I do not need to add more oil or vegan butter when cooking quesadillas, if you need to that is okay.
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