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Pesto Pizza

Gluten Free, Yeast Free & Non-Dairy Baby Spinach & Goat Cheese Pizza You’ll need: 1 Quejo’s Non-Dairy 10” pizza shell Some oil to brush over the whole top of pizza shell Pesto sauce to brush over shell 100g Grated goat cheese 50g Baby spinach leaves 1 tsp Crushed garlic Salt & Pepper to taste Brush oil all over shell top to the edge. Brush pesto sauce on shell about ¼ inch from edge. Layer the rest of ingredients (you can add other vegetables such as onions, jalapenos, tomatoes, mushrooms, olives etc. as well.) Bake on the oven rack directly in a preheated 350°F oven for about 10 mins., or until cheese is melted. The pizza is also at its best when cooked over a barbecue and served immediately.


Quejo’s wrap shells are GF, yeast free and non-dairy, made with buckwheat flour and manioc powder. They are stretchy and do not fall apart easily. You need to try one to believe it. Come to our store on Main Street, Vancouver, B.C. to have one made for you with your choice of favorite fillings like different kinds of cheeses and meat slices, & vegetables such as bell peppers, cucumber & yicama etc. These wrap shells are sold in our freezer section in a package of 4 pieces. To make your own wrap, you’ll need: A Quejo’s wrap shell Real mayo & honey mustard sauce Green leaf lettuce Fillings: cooked meat slices, cooked seafood, cheese slices and fresh vegetables such as bell peppers, and other preferred vegetables. Prepare all fillings ahead. Warm up the shells by either microwaving for a few seconds, or on a non-stick pan over medium heat, or on a barbecue. In all cases, the wrap shells only need a very short time to warm up. (Never leave shells in the open air for more than 5 mins. – always have them covered to prevent dryness.) Spread real mayo and honey mustard sauce all over one surface of the wrap shell. Place a slice of lettuce on shell. Put in prepared fillings. Sprinkle salt and pepper to taste and wrap into shape. Serve immediately.


We have created three types of GF and yeast free perogies: Cheddar Cheese Perogies, Vegan Potato & Lentil Perogies, and Vegan Sweet Potato Perogies. They are sold in the freezer section at our store on Main Street. These perogies are really amazingly tasty but need an extra step in cooking than the ordinary wheat perogies. To Cook Perfect Quejo’s Perogies: Boil some water with a little bit of oil (not too much water, just enough to cook the amount of perogies you need.) Put frozen perogies in the boiling water. When perogies start to float on surface and the water starts to boil again, take them out and place into a bowl of cold water. This cold water step is very important to prevent the perogies from sticking together. Heat a frying pan with some oil and when ready, panfry perogies on both sides. Serve immediately with fried onions, sour cream, bacon and other favorite toppings. It is best to have these toppings all ready beforehand.


Quejo’s pie crusts are GF, yeast free, and vegan with neither lard nor shortening. They do not easily crumble or fall apart and yet they are crispy and flaky at the same time. Like all of our other products, they are made with wholesome natural ingredients. This creation is so marvellous that we have then created our own pies to sell: Non-dairy Pumpkin Pie and Vegan Fresh Apple Pies. More sweet and savory pies are on our new products development plan in the near future. These will include Chicken Pot Pies, Quiches...etc. The following is a recipe for a Quejo’s Vegan Tofu Quiche (adopted from Sunrise Tofu Recipes) You’ll Need: 2 Quejo’s Vegan Pie Crusts, 454 g (1 pkg) Sunrise medium firm tofu, ¼ cup Sunrise unsweetened soy beverage, 1 Tbsp Olive Oil, 1 cup chopped mushrooms, 1 clove minced garlic, 1 cup diced red bell peppers 1 cup of broccoli cut into small florets, 1 tsp of minced fresh rosemary, Black pepper and salt to taste, 1 Tbsp of Tapioca flour, and ¼ tsp tumeric, ¼ tsp Onion powder. Defrost Quejo’s pie crusts for about 10 mins. Punch in some holes with a fork. Bake in a preheated oven at 350°F for about 15 minutes. Take out to cool down Heat oil in a large pan. Saute garlic, bell peppers, mushrooms and broccoli over medium heat until the mushrooms just begin to exude juice. Remove from heat. Place remaining ingredients into a food processor or blender. Process until mixture is smooth. Mix tofu mixture in with the sautéed vegetables. Spoon equally into the 2 pie crusts . Bake in preheated (350°F) oven until tops are golden brown and a knife comes out clean (25-35 minutes).Remove from oven and let cool for 10 minutes.