Grilled BBQ Soy Curl Quesadillas

If you are a follower of the blog, you know how much I love grilling and soy curls.  This super easy recipe brings the two worlds together. BBQ sauce, soy curls, green peppers, red pepper, red onion and a healthy amount of plant based cheese sandwiched between two fresh tortillas, toasted to perfection and topped with a creamy, tangy dairy free coleslaw.  It tastes like an American cookout!

I opted for a bottled BBQ sauce to save on time–using Kinder’s Mild BBQ Sauce.  While it’s no Sweet Baby Ray’s BBQ Sauce, it is still very good, and does not use high fructose corn syrup.  But, this isn’t a commercial for BBQ sauce!  If you are tight on time or they do not sell BBQ sauce where you live, you can always make your own sauce.  Because soy curls are not readily available yet, feel free to substitute your favorite plant based meat alternative.  Gardien Meatless Chick’n Strips feel like an excellent alternative.

Finally, if you don’t have access to a grill, you can also throw a foil pouch of soy curls and vegetables in your oven instead.  Bake it at 400 for 15-20 minutes, and your good to go with the next step in the recipe.  However, I would highly encourage you to grill everything, because, well, FLAVOR!  As a variation, serve the BBQ Soy Curls on a taco and top with coleslaw, or throw the quesadilla out on the grill.

Grilled BBQ Soy Curl Quesadillas

BBQ Soy Curls:

2 cups soy curls, hydrated and drained

1 green pepper, sliced

1 red pepper, sliced

1 red onion, sliced

2 garlic cloves, coarsely chopped

⅓ cup nutritional yeast

⅓-½ cup BBQ sauce (see note above) + more for drizzling

Shredded vegan cheese, to taste (I used about 1 1/2 cups for 4 quesadillas)

8 flour tortillas

Classic Coleslaw

1 cup shredded green cabbage

½ cup shredded red cabbage

½ cup julienned carrots

1 scallion, chopped

1 tsp onion powder

½ tsp garlic powder

½ cup vegan mayonnaise

1-2 Tbsp apple cider vinegar


Black pepper

1. Mix soy curls, peppers, onion, garlic, nutritional yeast and BBQ sauce in a bowl.  Spoon the BBQ mixture into the center of a large piece of non-stick aluminum foil.  Fold up all the sides of the foil to create a sealed pouch.  Throw the foil pouch on a grill (I used a gas grill set on HIGH), and grill for 15-20 minutes.  Remove from the grill, and open up pouch, so it slightly cools.

2. In a dry skillet, layer 1 flour tortilla with a little bit of shredded cheese, top with grilled soy curls, drizzle a bit of BBQ sauce, top with a bit more cheese and then, place another tortilla on top.  Heat the quesadilla over low heat for about 2-4 minutes, and then, flip over heating for another 2-4 minutes.  Remove from heat.  Repeat this process until all 4 quesadillas are prepared.

3.  Mix everything listed under “Classic Coleslaw” in a bowl.  Taste, and adjust seasonings, if needed.  Top quesadillas with coleslaw and serve.

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