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This vegan quesadilla recipe is easy to make, plant-based, and dairy-free. You can eat those savory quesadillas as main dish or finger food. Filled with spinach, mushrooms, and vegan cheese, they are full of flavor and filling.
Back in Australia, I’ve started to dive into plant-based cooking and baking. And those vegan quesadillas were one of my favorite recipes from the beginning. They are so delicious and satisfying – perfect as a main dish or finger food on hot sunny days in Queensland (But no worries, they are delicious anywhere, anytime ;)) Oh Jesus, only thinking about it is bringing tears to my eyes – tears of joy, wanderlust, and gratitude. How I miss this wonderful country, the sun, and the ocean. But let’s stop the self-pity, today we want to focus on the good. And those homemade vegan quesadilla with mushrooms, spinach, and vegan cheese sauce are definitely a good thing!
The best thing about this quesadilla recipe: It’s all made from scratch: Tortilla (optional), spinach mushroom mixture, and vegan cheese sauce. I remember, how blown away I was (and still am) by this delicious and vegan cheese sauce. And it’s so easy to make! The recipe for this cheese sauce is from elavegan, I slightly modified it.
I’ve learned so many new things and ingredients since starting plant-based cooking. It’s not only healthy, conscious, and sustainable, but also super creative. To me, it seems there are no rules. You can play around with new combinations and use ingredients in a way you haven’t before.
Ingredients for Vegan Quesadilla
- 8 Tortilla
- 250 g mushrooms (diced)
- 200 g spinach (fresh, washed)
- 1 big onion (diced)
- 2 cloves of garlic
- 1 tsp paprika powder
- Salt & pepper
- Vegan cheese sauce (see below)
- 1-2 tbsp olive oil
Vegan cheese sauce:
- 2 cups soy milk
- 10 tbsp nutritional yeast
- 5 tbsp tapioca flour
- 1 tsp garlic powder
- 1 tsp salt
I really recommend making your own homemade tortillas. They are very easy to make and just so much better than tortilla from the store. You can also make a batch of tortillas and freeze them to always have some ready. Just place some parchment g paper between the tortillas, so they won’t stick together in the freezer.
The vegan cheese sauce recipe is inspired by elavegan. I simply swapped some ingredients and simplified the recipe a bit. I use soy milk instead of coconut milk and use more nutritional yeast to get some extra cheesy flavor. Besides the great flavor, this cheese sauce is made for quesadillas. Since the sauce is super sticky, it holds the veggies and the tortilla bread perfectly together. So they’re easy to fry and to eat.
You can simply modify the recipe with other veggies. For example, you could use red capsicum (bell pepper), corn, leek, etc. It’s a great way to use leftover veggies in your fridge.
How to make vegan quesadilla
- Heat oil in a skillet. Add onions and saute for 1-2 minutes. Add spices.
- Add diced mushrooms and cook over medium heat for about 6-10 minutes. Mushrooms will release liquid, keep cooking as mushrooms will reabsorb liquid. The mushrooms are ready when liquid is absorbed and they are brown.
- Add spinach and let it collapse. Mix well and season with salt and pepper (if necessary).
- Place your tortillas next to each other. Spread every tortilla with cheese sauce. Make sure to spread the sauce to the edge of each tortilla. The cheese sauce will hold everything together, that’s why we want to make sure it’s all covered.
- Now add the mushroom spinach mixture to half of the tortillas. Then place the 4 remaining ones on top.
- Transfer tortillas to a greased skillet, fry each side for about 2-4 minutes over medium heat until nicely brown.
- Enjoy.
These quesadillas are best when eaten fresh. But you can also store them in a container and put them in the fridge. Just warm them up in a skillet and enjoy the next day.
Ingredients
- 8 Tortilla
- 250 g mushrooms (diced)
- 200 g spinach (fresh, washed)
- 1 big onion (diced)
- 2 cloves of garlic
- 1 tsp paprika powder
- Salt & pepper
- Vegan cheese sauce (see below)
- 1-2 tbsp olive oil
Vegan cheese sauce:
- 2 cups soy milk
- 10 tbsp nutritional yeast
- 5 tbsp tapioca flour
- 1 tsp garlic powder
- 1 tsp salt
Instructions
Cheese Sauce:
- Put all the ingredients in a saucepan and whisk to combine.
- Bring mixture to boil while stirring constantly. Reduce heat and let simmer for a few seconds, keep stirring.
- The cheese sauce is getting very thick and stretchy.
Quesadilla:
- Heat oil in skillet. Add onions and saute for 1-2 minutes. Add spices.
- Add diced mushrooms and cook over medium heat for about 6-10 minutes. Mushrooms will release liquid, keep cooking as mushrooms will reabsorb liquid. The mushrooms are ready when liquid is absorbed and they are brown.
- Add spinach and let it collapse. Mix well and season with salt and pepper (if necessary).
- Place your tortillas next to each other. Spread every tortilla with cheese sauce. Make sure to spread the sauce to the edge of each tortilla. The cheese sauce will hold everything together, that”s why we want to make sure it’s all covered.
- Now add the mushroom-spinach mixture on half of the tortillas. Place the remaining ones on top.
- Transfer tortillas to a greased skillet, cook each side for about 3-4 minutes over medium heat until nicely brown.
- Enjoy.
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