Vegan King Oyster Mushroom Quesadillas Ⓥ


  • 3 king oyster mushrooms, shredded
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 5 garlic cloves, minced
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp agave
  • 1/2 tsp liquid smoke
  • 2 tbsp taco seasoning
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 cups vegan cheddar cheese shreds
  • 1 cup of black beans, drained, rinsed & mashed
  • 1/2 cup of salsa
  • 4 large tortillas
  • Optional toppings, guacamole & vegan sour cream


  • Preheat the oven to 350F & prepare your veggies. Shred the mushrooms, you can use your hands or a fork. Dice the pepper & onion & mince the garlic cloves. Add them to a bowl with the tamari, sesame oil, agave, liquid smoke, taco seasoning, nutritional yeast, salt & pepper & mix well. Let it sit for at least 5 minutes to marinate.
  • Add the mushroom mixture to a sheet pan lined with parchment paper & bake for 20 minutes, shaking the pan half way.
  • Drain, rinse & mash the black beans & salsa.
  • Use a large pan, spray with cooking spray and assemble your quesadillas.
  • Layer a tortilla, half of the black bean/salsa mixture, half of the vegan shredded cheddar cheese & half of the cooked mushroom mixture, then layer with the other tortilla. Makes 2 large quesadillas.
  • Cook for a couple of minutes on low-medium heat per side. I use a little bit of cooking spray on the outside & heat in a cast iron skillet placing another heavy pot on top while it cooks.
  • Serve with guacamole & vegan sour cream.

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