Vegan Spinach Mushroom Quesadillas

Yield: 4 quesadillas
Time: ~30 minutes

Ingredients

Filling

• 2 tablespoons olive oil

• 250 g (9 oz) mushrooms (cremini or button), thinly sliced

• 1 small onion, finely sliced

• 3 cloves garlic, minced

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon chili flakes (optional)

Spinach

• 3 packed cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

Vegan Cheese Options

Choose one:

Option A: Store-bought

• 1½–2 cups vegan shredded mozzarella or Mexican-style cheese

Option B: Quick Homemade Cheese Sauce

• ½ cup raw cashews (soaked 2 hours or boiled 10 minutes)

• ½ cup water

• 2 tablespoons nutritional yeast

• 1 teaspoon lemon juice

• ½ teaspoon garlic powder

• ½ teaspoon salt

Wraps

• 4 large flour tortillas

• Oil or vegan butter for cooking

Instructions

1. Cook the Mushroom Filling

1. Heat olive oil in a skillet over medium-high heat.

2. Add mushrooms in a single layer and cook 4–5 minutes without stirring much, allowing them to brown.

3. Add onion and cook 2–3 minutes until soft.

4. Add garlic, salt, pepper, smoked paprika, cumin, and chili flakes. Cook 30 seconds until fragrant.

5. Stir in spinach and cook just until wilted (1–2 minutes).

6. Remove from heat and let excess moisture evaporate.

2. Make Cheese Sauce (if using)

1. Blend all ingredients until completely smooth.

2. Taste and adjust salt or lemon as needed.

3. Assemble the Quesadillas

1. Lay tortillas flat.

2. Spread cheese (or sauce) over half of each tortilla.

3. Add a generous layer of mushroom-spinach filling.

4. Fold tortillas over to form half-moons.

4. Cook Until Crispy

1. Heat a lightly oiled skillet over medium heat.

2. Cook quesadillas 2–3 minutes per side until golden and crisp, pressing gently.

3. Flip carefully and cook the other side.

5. Slice and Serve

• Let rest 1 minute, then cut into wedges.

Serving Suggestions

• Serve with salsa, guacamole, or vegan sour cream

• Add a simple cabbage slaw or corn salad on the side

Storage & Reheating

• Best eaten fresh

• Reheat in a dry skillet to keep crisp

• Filling can be made 2 days ahead

Variations

• Spicy: Add chipotle peppers or hot sauce

• Protein boost: Add black beans or crumbled tofu

• Extra flavor: Finish filling with a splash of balsamic or soy sauce

• Gluten-free: Use gluten-free tortillas