Vegan Mushroom Quesadilla with Cashew Mozzarella
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
4
-
Calories
209 kcal
-
Course
Main Course
Vegan Mushroom Quesadilla with Cashew Mozzarella
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Easy Vegan Mushroom Quesadilla with Cashew Mozzarella. These Spinach mushroom quesadillas have a delicious caramelized mushroom filling and gooey cashew mozzarella! Add beans for a hearty meal. Vegan Recipe, Easily Gluten-free, Soyfree, nut-free option in notes. Makes 2 large quesadillas
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Ingredients
- 2 large tortillas (10 inch) , See notes for gluten-free
Mushroom spinach mixture:
- 1 tsp oil
- 1/2 cup sliced onion
- 10 oz sliced mushroom
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 2 tsp vegan Worcestershire sauce , optional
- 1/4 cup water
- 4 oz spinach
Cashew Mozzarella
- 1/2 cup raw cashews (preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free
- 1 cup water
- 2 tsp extra virgin olive oil
- 1 small garlic clove
- 3/4 tsp salt
- 1 teaspoon fresh lemon juice
- a pinch of onion powder
- 1/2 tsp miso
- 2 tsp flour (use rice flour or 3 tsp potato starch for glutenfree)
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Instructions
- Mushroom spinach Mixture: Heat oil in a skillet over medium heat. Add onions and mushrooms. Add a pinch of salt and cook until onion turns translucent.
- Add the balsamic vinegar, soy sauce, vegan worcestershire and garlic powder and mix, add water and cover and cook for 5 to 6 mins or mushrooms are tender to preference.
- Fold in the spinach and cook to wilt. 1 minute. Take off heat.
- Cashew Mozzarella: Blend all the ingredients for the mozzarella, (You can also add 2 tsp tapioca starch for stringier result). Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.
- Assemble the quesadilla: Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold over, press and grill the tortillas or heat in hot cast iron skillet over medium-high heat, until crisp. Flip and heat if using a skillet.
- Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.To Store: Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days. Refrigerate the grilled quesadilla leftovers for upto 2 days, reheat on a grill and serve.
Notes
- Nutrition is for 1 serving. (half of 1 large quesadilla)
- Gluten-free: use my gluten-free flatbreads
- Nut-free: Try my Cauliflower alfredo or pumpkin seed alfredo or my nut-free nacho cheese instead of the cashew mozzarella.
- Soy-free: Use coconut aminos instead of soy sauce and red wine instead of worcestershire. Use chickpea miso in the mozzarella cream.
- Variation: You can also convert this into a melt sandwich. Add layers of the mozzarella cream to the slices, fill with the mushroom filling and grill.
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
624mg
(26%)
Potassium
542mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2660IU
(53%)
Vitamin C
11.6mg
(13%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 624mg | 26% |
| Potassium | 542mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2660IU | 53% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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