Eggplant And Fried Plantain Quesadillas
"Good morning friends! These quesadillas are made with vegan cheese, roasted eggplant, fried plantains, cilantro, tomatoes, cabbage, wilted spinach, with a side of guacamole, and coconut sour cream. I wanted to thank you guys for being so amazing and supportive. I appreciate every one of you and I truly read all your comments and hope you guys have a blessed week ahead. PS I would love to enter a savory meal competition held by @3.bunnies, @foodbymaria, and #savoryvegancomp #avocado #dinner #vegancheese #guacamole #sourcream #veganquesadillas #mexicanfood"
-- @edgarraw

Eggplant and Fried Plantain Quesadillas with Vegan Sour Cream 


Vegan Sour Cream
½ a cup coconut cream
2 tbsp of lemon juice
1 tsp mustard powder
2 tsp apple cider vinegar
A dash of pink salt
A dash of black pepper


4 tortillas of your choice
2 ripe plantains
1 cup of vegan cheese 
1 large tomato (diced)
2 cups of spinach
½ cup of cilantro
1/2 cup of purple cabbage
1 medium eggplant
2 tbsp of Tamari soy sauce
2 tbsp of coconut oil
A dash of black pepper

1 avocado
3 tbsp of lemon juice
2 tsp of cumin
1 tsp of red pepper flakes
A dash of pink salt


1) Add all the sour cream ingredients into a blender and process till smooth. Then garnish with some cilantro. Store in an airtight container for up to 1 week.
2) Cut eggplant. Sauté with your 1 tbsp of oil of choice, soy sauce, and pepper. It takes about 10-15 minutes to cook (add 2 tbsp of water if needed instead of adding more oil). Set aside.
3) Cut your plantains into 3 long pieces and fry with 1 tbsp of oil. Make sure your plantains are ripe (must be almost all black on the outside). Set aside.
4) Cook your spinach on a pan with 1 tbsp of water, just enough to get it wilted.
5) Make your guacamole by just mashing all ingredients together.
6) Finally cook your tortillas, add your cheese, and layer it up with some plantain, eggplant, wilted spinach, and diced tomatoes.
7) Garnish with shredded purple cabbage, cilantro, and some sour cream. Enjoy.