A flavorful mini quesadilla featuring tangy tempeh, dill pickle sauce, red onion, and vegan cheese, perfect for lunch or a snack. The recipe includes cooking tempeh, mixing a dill sauce, and assembling the quesadilla for a delightful dish.
1: Add chopped Buffalo tempeh to a pan.
2: Mix mayo, chopped dill, salt, diced pickles, and chopped garlic in a bowl.
3: Remove tempeh from the pan and place a tortilla down.
4: Spread a spoon of dill sauce on the tortilla.
5: Add tempeh, red onion, and vegan cheese on top of the sauce.
6: Cover with another tortilla and cook, flipping to brown both sides.
7: Cut into 4 pieces and enjoy.
