Vegan Blueberry Quesadilla

The Vegan Blueberry Quesadilla is tasty & sweet. It also feels satisfying when you eat it. Vegans do not need to feel guilty while eating this snack. Make it easily in 10 minutes at home. There are just a few products for its preparation. The Vegan Blueberry Quesadilla is amazing for busy mornings. It works great for quick breakfasts. The filling becomes creamy. The berries become juicy after cooking. It is soft on the inside. From the outside, it is crisp. It has a nice texture. Make it for a light dessert or snacks. Also, it is not difficult to prepare. This recipe is also customizable.

STATS:

• Calories: 260 kcal
• Prep duration: 5 minutes
• Portion size: 1 quesadilla
• Cook duration: 5 minutes
• Cuisine: American
• Total duration: 10 minutes
• Course: Breakfast/Dessert
• Diet: Vegan
• Serving: 1

EQUIPMENT:

• Knife
• Bowl
• Spatula
• Pan

INGREDIENTS:

• 1 large vegan flour tortilla
• ½ cup blueberries
• 2 tbsp vegan cream cheese
• 1 tsp maple syrup
• ½ tsp lemon zest
• Cinnamon
• 1 tsp vegan butter

INGREDIENT NOTES:

TORTILLA:

• For this recipe, we use a vegan tortilla. It can cook quickly. After cooking, it becomes soft & crispy. When you fold it, it folds with ease. For substitution, use a gluten-free or whole wheat tortilla.

BLUEBERRIES:

• These are the main products in this recipe. They become juicy after warming up. They also give a delicious fruity feeling. Other options include berries, strawberries, or raspberries.

VEGAN CREAM CHEESE:

• This cream cheese is suitable for vegans. Cheese gives a creamy element to the recipe and melts nicely. It can also combine nicely with the berries. Other substitutes are almond butter, vegan yogurt, or a banana.

MAPLE SYRUP:

• This gives sweet taste to the quesadilla. When you add it to the filling, it does not make it sticky. Substitution options include date, agave syrup, or brown sugar.

LEMON ZEST:

• Lemon zest provides freshness to the quesadilla. It is also useful in enhancing the taste of blueberries. Orange zest is a substitute option. Omit the lemon zest if you desire.

CINNAMON:

• The flavor of cinnamon combines nicely with the blueberries. It gives warmth to the quesadilla. Other options to use are cardamom or nutmeg.

INSTRUCTIONS:

1. Take the vegan tortilla.
2. Put it on a clean surface.
3. Take vegan cream cheese.
4. Spread it on one half of the tortilla.
5. Include blueberries over the vegan cream cheese.
6. Place them at an even distance.
7. Spread maple syrup over them.
8. Also include cinnamon and lemon zest as well.
9. Fold the tortilla.
10. You need to fold it in half.
11. Press it from the top.
12. Take a pan.
13. Place vegan butter in it.
14. Heat it above medium flame.
15. Cook the quesadilla for about 3 minutes.
16. Flip it and cook it from every side.
17. When it becomes golden, remove it.
18. Cool it down for some time.
19. Slice it up and enjoy your tasty quesadilla.
20. SERVING SUGGESTIONS:
21. Pair the quesadilla with some vegan yogurt.
22. Adding berries will provide a nice look to the quesadilla.
23. Putting mint leaves can enhance fresh feeling of quesadilla.

TIPS:

• Lowering the heat will not burn the quesadilla.
• Put the filling inside the quesadilla. Use only a decent amount.
• Before slicing the quesadilla, make sure to cool it properly.

STORAGE INFORMATION:

FRIDGE:

• Put the quesadilla into a tight box. Stock it for two days only.

FREEZER:

• Do not freeze the quesadilla for more than one month.

FAQs:

Will it be okay to use frozen blueberries?

• Yes. Do not thaw the berries. Use them as they are.

What other kind of spread can I use?

• Vegan yogurt or almond butter is fine to use.

Is it fine to include nuts in the filling?

• Yes, you can. Adding chopped nuts will work fine.

NUTRITIONAL INFORMATION:

Iron: 1.2 grams

Total carbs: 42 g

Calories: 260 kcal

Vitamin A: 150 iu

Fiber: 4 grams

Calcium: 40 g

Net carbs: 38 g

Protein: 4 grams

Portion size: 1 quesadilla

Sodium: 320 grams

Serving: 1

Potassium: 170 grams