Vegan Mushroom Quesadilla with Cashew Mozzarella
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
Vegan Mushroom Quesadilla with Cashew Mozzarella
Description
The Vegan Mushroom Quesadilla with Cashew Mozzarella is built on sautéed mushrooms and onions cooked with ingredients like balsamic vinegar, soy sauce, and garlic powder to build umami flavor. Spinach is folded in near the end for a slight wilt. The homemade cashew mozzarella, blended from soaked cashews, water, olive oil, garlic, seasonings including miso paste and flour, cooks on the stovetop into a thick, creamy cheese substitute.
Assembly involves spreading the mozzarella evenly on large tortillas, layering the mushroom mixture on one half, folding, and grilling in a skillet until the tortillas are crisp and the filling is warmed through. This creates a textural contrast between the crunchy tortilla and creamy interior.
The quesadilla can be served plain or accompanied by salsa or hot sauce for added brightness. Variations include gluten-free tortillas, nut-free cheese substitutes, and soy-free sauces, making it adaptable to dietary needs.
The recipe includes advice for storage, substitutions, and tips on creating stringier cheese by adding tapioca starch. Leftovers reheat well in a skillet.
Ingredients
- 2 tortilla 10 inch), See notes for gluten-free, large
Mushroom spinach mixture:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion sliced
- 10 oz mushroom sliced
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1/2 tsp basil dried
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce optional, vegan
- 1/4 cup water
- 4 oz spinach
Cashew Mozzarella
- 1/2 cup cashew nuts preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free, raw
- 1 cup water
- 2 tsp extra virgin olive oil
- 1 garlic small clove
- 3/4 tsp salt
- 1 teaspoon lemon juice fresh
- onion powder a pinch of
- 1/2 tsp miso paste
- 2 tsp flour (use rice flour or 3 tsp potato starch for glutenfree)
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 calculated per one serving (half of one large quesadilla).
- For gluten-free, use gluten-free flatbreads or tortillas.
- Nut-free variations include cauliflower or pumpkin seed-based sauces instead of cashew mozzarella.
- Soy-free options include replacing soy sauce with coconut aminos and using chickpea miso in the cheese.
- This quesadilla can be converted into a melt sandwich with layers of mozzarella and mushroom filling grilled together.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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