- 4 Corn or Flour Tortillas
- 0.3 cup, diced Onion
- 2 small, minced Garlic Cloves
- 16 ounces, diced Brown Button Mushrooms
- 8 ounces Spinach
- 4 Tablespoons, divided Olive Oil
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 0.5 teaspoon Ground Cumin
- 0.5 cup, shreds Vegan Cheese
- Vegan Sour Cream
- Hot Sauce
- Pumpkin Seeds
- Fresh Cilantro
Savory and cheesy vegan spinach and mushroom quesadillas that are so easy to make and very satisfying!
This recipe uses two different kinds of vegan cheese and high quality ingredients for the best fully plant-based experience.
From start to finish, these vegan quesadillas only take about 30 minutes!
If you love comfort food but prefer to keep it dairy free, this is the recipe for you.
Let’s start with the tortillas! As they are the vehicle of this meal, it’s so important to get high quality flour or corn tortillas.
Pick your favorite, or get one that are vegan and have minimal ingredients.
For the mushrooms, you can choose your favorite or whatever you have on hand.
For this recipe, I like using whole brown button mushrooms, also known as baby bellas.
They are hearty and meaty and make for a great quesadilla filling.
To season, I like to keep it simple with salt and black pepper but my secret spice that I cannot live without here is ground cumin.
Cumin is one of the most popular spices and is commonly used in Latin American cuisine.
This spice is rich, earthy and warm, with an edge of citrus!
I love adding spinach for color and nutritional value. Kale also works great in this recipe.
Now for the cheeses! If you have tried vegan cheeses before, you probably already have you favorite.
I personally love Violife and am using both their mozzarella shred and cheddar shreds for these vegan quesadillas.
Follow Your Heart also makes great plant0based cheese if you can find it!
For me, every quesadilla needs toppings and a side dish.
Here, I am using vegan sour cream, chopped pumpkin seeds, cilantro and Cholula hot sauce.
Sautee Mushrooms, Onion & Garlic
Heat a large, non-stick skillet on high heat then add 2 Tablespoons of olive oil.
Add the cleaned and diced mushrooms to the skillet. Toss to coat the mushrooms in the oil then lower the heat to medium and allow to brown undisturbed for 10 minutes.
Next, add the diced onion, minced garlic and sauté until fragrant and translucent, about 3 minutes.
Now season with salt, black pepper and ground cumin. Stir to coat the vegetables in the spices then add the spinach.
Cook until the spinach has wilted, about 3-4 minutes.
Make the Quesadillas
Divide the spinach and mushroom filling then add to one half of the tortillas, topping with the vegan cheese shreds then folding over the naked half of the tortilla to make the half moon shape.
Using a wet paper towel and tongs (to not burn your fingers), quickly wipe the non-stick skillet clean.
Heat on high then add 1-2 Tablespoon of oil and two of the quesadillas.
Pan fry on medium heat until golden and the cheese has melted, about 2-3 minutes on each side.
Serve and top with your desired toppings and garnishes.