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Vegan Brussels Sprout Quesadilla Recipe

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Cook Time: 15 min
Prep Time: 5 min
( Serves 1 )
1 whole flour tortilla
1 whole shallot
5 whole brussels sprouts
2 whole garlic cloves (chopped)
1/2 teaspoon smoked paprika
1 tablespoon flat leaf parsley (freshly chopped)
1 teaspoon dijon mustard
1 tablespoon hummus
1 tablespoon olive oil
1 pinch sea salt
  1. Heat the olive oil in a pan.
  2. Slice the shallot and add to pan. Sprinkle salt over the shallots and saute until softened, about two minutes.
  3. Finely slice the sprouts, add them to pan and cook for 3 minutes before adding salt and the sliced garlic cloves.
  4. Cook for 2 or 3 minutes more before sprinkling the smoked paprika over the mixture.
  5. Mix thoroughly, allowing the flavors to infuse before stirring in the parsley and transferring to a bowl.
  6. Heat the tortilla in a pan for a few minutes before spreading the mustard all over, the hummus over half and then topping with the Brussels sprout mix.
  7. Fold and cook in the already heated pan until toasty on one side before turning over.
  8. Once the other side is toasted, cut into three triangles and serve.
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