You’re not ready for how good these vegan quesadillas are.
Crispy on the outside, cheesy and loaded with flavor on the inside—this is the kind of comfort food that hits different. Whether you’re just trying to get through the week or impress someone with zero effort, this recipe’s your new best friend.
🛒 You’ll need:
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A couple of handfuls of fresh spinach
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A cup of sliced mushrooms
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One small onion, diced
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A clove of garlic, finely chopped
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About a cup of your favorite vegan cheese (the meltier, the better)
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4 medium-sized flour tortillas
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A spoonful of olive oil or vegan butter
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Salt, pepper, and some fresh parsley if you’re feeling fancy
🔥 How to make them:
Step 1: Cook your veggies.
Start by heating oil in a pan. Put onions and let them soften a bit. Then add garlic and mushrooms—cook until they lose that raw look. Toss in the spinach at the end(minute to wilt). Add salt and pepper to taste.
Step 2: Build your quesadilla.
Take a tortilla, spread some vegan cheese on half of it, pile on the veggie mix, and sprinkle a little more cheese for good measure. Fold it over.
Step 3: Toast it.
Wipe your pan clean/use a new one, heat it up, and cook your quesadilla for 2–3 minutes per side.
Step 4: Cut, serve, and enjoy.
Slice it into wedges, top with fresh parsley (if you want), and enjoy while it’s warm.
💡 Little Extras:
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Want that extra crunch? Brush the outside of the tortilla with a bit of oil before cooking.
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Add-ins like roasted bell peppers, black beans, or even some spicy vegan sausage take it to the next level.
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Dipping in salsa, guac, or vegan sour cream? Highly recommended.
🧠 Quick Nutrition (per wedge):
Roughly 180 calories, 5g protein, 10g fat, 17g carbs, and about 2g fiber. It’s filling without feeling heavy.
Save this for later and thank me later. 😋
If you end up making it, let me know how it turned out or tag me in your post—I’d love to see your version!
#VeganComfortFood #EasyVeganRecipes #VeganQuesadilla #PlantBasedEats #MeatlessWin
