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Quesadillas Vegan plano aproximado

Vegan Quesadillas

These vegan quesadillas are perfect for a dinner with friends or for a quiet evening when you just feel like something quick and delicious. It's great for a sunny afternoon, accompanied by a nice beer.
Prep time:40 minutes
Cook Time:15 minutes
Total time:55 minutes
Keywords: mexican, quesadillas, tortillas, vegan cheese, vegan quesadillas
Portions: 4 portions

Ingredients

For the cheese

  • ¼ large pumpkin previously roasted in the oven should roast for about 30min at 200º or until very soft
  • 1 can coconut milk kept in the fridge only the solid part
  • 2 cloves garlic or 3 teaspoons garlic powder
  • 2 tsp paprika powder
  • 1 tsp tumeric powder
  • 2 tsp onion powder optional
  • 5 tbsp nutritional yeast adjust according to your taste

Para as quesadillas

  • 4 wraps
  • Olive oil to taste
  • 1 onion, thinly sliced
  • 10 fresh mushrooms, sliced
  • 1 handfull  fresh spinach
  • Salt to taste
  • Pepper to taste
  • 1 tsp Paprika powder
  • 1 tsp Tumeric powder
  • 1 tsp Cumin powder
  • Fresh coriander to taste

Instructions

For the cheese

  • Start by removing the pulp from the pumpkin and placing it in a food processor or blender.
  • Add the solid part of the coconut milk and blend at maximum speed for 1 min.
  • Add the remaining ingredients and blend again until creamy.
  • Taste a little to see if you need more nutritional yeast.
  • If it is not creamy, add a little of the liquid part of the coconut milk and grind again until you get a creamy mixture.

for the quesadillas

  • Put a dash of olive oil in a pan and let it heat up over medium-high heat.
  • Add a portion of the sliced mushrooms, so that they are not on top of each other. This way the mushrooms will be crispier and have less water.
  • Let them cook, stirring occasionally, until they are browned.
  • Add a pinch of salt and cook for a few more seconds.
  • Set aside and repeat the process with the remaining mushrooms.
  • Put a dash of olive oil back in the pan and when hot add the onion and let it brown.
  • Add the spinach and cook for 1 min.
  • Add the seasonings, stir well, and set aside along with the mushrooms.
  • Place 1 tortilla in the frying pan, spread with the vegan cheese and on one half place the mushroom and spinach mixture.
  • Sprinkle with coriander.
  • Fold the tortilla in half and let it brown on one side.
  • Turn the quesadilla over and let it brown on the opposite side.
  • Repeat the process with all the quesadillas.
  • Cut the quesadillas into 3 pieces and serve.

Notes

To make this process faster and serve the quesdillas warm, place them in a preheated oven at 180º for 10 to 15 minutes, or until golden brown.
 
You can add other fillings such as peppers and black beans, or tomato salsa, avocado and jalapeños or any other filling of your choice.