Roasted Vegetable Quesadillas
Get dinner on the table in just 15 minutes with this quick and easy red Thai curry noodle soup! You’ll need just 4 ingredients for this seriously flavourful dinner.
You know what makes me feel like a superhero? Getting dinner on the table in 15 minutes… especially when it contains plenty of fresh veg! And that’s just the case with this quick and easy red Thai curry noodle soup. It needs just 4 main ingredients, tossed together in a pan, to create a dinner that’s full of flavour and full of goodness.
Red Thai curry is one of my all-time favourite Asian dishes.
It’s got a nice amount of spice but it isn’t overwhelming, and isn’t overly heavy unlike some other types of curry. It’s more of a sweet and fragrant spice, rather than anything too rich.
Thai curry sauce is usually fairly thin, which is why it’s so easy to adapt any Thai curry to serve it as a soup!
Okay, so I’ve taken a few liberties with counting the ingredients in this recipe, but here’s what you’ll need to make this insanely tasty soup:
If you’ve got these 4 things, you can have this Thai curry noodle soup on the table within about 15 minutes. So, so easy!
If you’re one of those people who cooks everything from scratch, I know that my short cuts might make you raise an eyebrow at this recipe. I enjoy making things from scratch (e.g. my homemade enchilada sauce), but I’d be lying if I said I don’t sometimes prefer the easier option.
And to be honest, there are all sorts of benefits to using shop-bought ingredient short cuts:
No, it’s not. I am not Thai, and I make no claims that this recipe is remotely traditional.
But sometimes food doesn’t need to be an authentic glimpse into another culture – sometimes it can just be something you enjoy eating. And I very much enjoy eating food that tastes incredible, is full of fresh veggies, and only takes 15 minutes to prepare.
The bag of stir fry vegetables that I bought contained a mixture of cabbage, yellow pepper, red onion, and carrots – but any similar stir fry selection will do just fine.
Of course, if you’d prefer to choose your vegetables individually, you can absolutely do this, but it will obviously take quite a bit longer to prepare them all one by one.
Sometimes I use a combination of the two methods – I’ll start with a bag of mixed vegetables to speed things along, but also add anything extra that I particularly want to include, like a handful of mushrooms or some baby corn.
Stir fry the vegetables for just a few minutes to get them going – you still want them to retain some crunch.
Add a few big dollops of Thai curry paste to the pan. It’s up to you how much you add – if you want a milder, creamier noodle soup, just use one or two tablespoons. Or, if you really want your soup to pack a punch, use three or four.
Some shop-bought curry pastes aren’t vegetarian, as they contain fish sauce, so make sure you choose appropriately.
In the UK at least, I find that the supermarket own brands are usually vegetarian, whereas more expensive brands aren’t. I imagine this is because when they’re trying to keep costs down, fish sauce is the first ingredient to go!
You can use any kind of noodle you like – I used egg noodles, but of course you can choose a vegan noodle if needed. I prefer to use the ones that can be thrown straight into the wok, rather than dried noodles, which will need pre-boiling.
Gently stir everything together until the coconut milk melts down, and combines with the curry paste to give a rich and creamy curry sauce. It’s absolutely incredible.
You can add a splash of water if you like, if you want to make your soup more… well, soupy. Otherwise, you’re all done!
Honestly, there are so many vegetables that would work well in this sort of noodle soup that it might actually be quicker to list the veggies that wouldn’t work so well. But here are some of my favourite vegetables to use:
Choose as many different colours and textures as you can! I love the pre-prepared vegetable mixes, as you can get a lot of variety with very little effort.
I like stir fries to retain a bit of crunch, so I try not to choose veggies that get too soft and soggy. They just need a few minutes in the pan to soften a little, while still having a great texture.
The brilliant thing about using such simple ingredients is that it’s so easy to swap things in and out of the recipe.
If you don’t fancy noodles, throw in some leftover rice (or a sachet of pre-cooked rice) instead.
Add a tin of chickpeas or some fried tofu for extra protein.
Skip the additional water for a thicker, less soupy curry.
There are all sorts of ways you can make this recipe your own, and it will always be quick to make, and absolutely delicious.
Green Thai curry paste would also work well.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.
The post Quick Red Thai Curry Noodle Soup appeared first on Easy Cheesy Vegetarian.
If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.
I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!
I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…
If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:
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Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.
There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:
These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.
If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.
Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.
The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.
These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.
The post Roasted Vegetable Quesadillas appeared first on Easy Cheesy Vegetarian.
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