Easy Vegan Quesadilla Recipe
This vegan quesadilla uses homemade meltable mozzarella-style cheese and a sautéed mixture of cremini mushrooms, garlic, and spinach for a hearty, melty filling. The recipe details how to sauté the vegetables until tender and how to assemble and toast large flour tortillas to golden crispness, achieving a warm, soft-chewy tortilla with a flavorful vegan cheese interior. Variations for using gluten-free or whole-grain tortillas are provided, including a tip on layering rather than folding for more fragile wraps. The quesadillas are meant to be served immediately to enjoy their crisp texture.
Ingredients
- 1 batch mozzarella cheese Don't include the optional agar, homemade meltable
- 1 tablespoon olive oil optional
- 10 ounces cremini mushrooms thinly sliced
- 3 cloves garlic minced
- 4 ounces spinach raw, about 5 huge handfuls
- salt generous pinch
- 4 flour tortilla Use gluten-free or whole-grain, if desired. See NOTES for tips, large, burrito size
Instructions
- First, tap this link to make the cheese (takes about 15 minutes; no need to include the optional agar). Then set aside.
- To saute the vegetables, preheat a large saute pan over medium heat. Add the oil, if using, and cook the mushrooms until the moisture has released and evaporated, 6 to 7 minutes. Add the minced garlic, and cook for 1 minute. Add spinach and cook until wilted, about 1 minute. Season with a pinch of salt and set aside.
- Heat a large clean skillet over medium heat. Spread cashew cheese over one entire side of a tortilla, almost to the edges. Place the tortilla in the hot skillet cheese-side up. Arrange about ¼ of the sauteed veggies on one half of the tortilla. Fold the other half over to cover the vegetables. Cook until the underside is nicely toasted, then flip and toast the second side. Transfer to a plate, and repeat with the other 3 tortillas.
- Cut each one into 3 triangles and serve immediately.
Notes
- Use homemade meltable vegan mozzarella cheese for best melting results.
- For gluten-free or whole-grain tortillas, layer cheese and filling between two tortillas instead of folding to prevent cracking.
- Serve quesadillas immediately to enjoy crispy tortillas and melted cheese texture.
- Leftovers keep refrigerated up to 3 days; reheat briefly in microwave then crisp in a skillet.
- Make the vegan cheese up to 3 days in advance and store refrigerated until needed.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 670mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2660IU | 53% |
| Vitamin C | 12mg | 13% |
| Calcium | 117mg | 12% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.