Vegan Spinach Quesadillas
These Vegan Spinach Quesadillas are a delicious and satisfying option for any meal. Packed with nutritious ingredients like eggplant and spinach, they are perfect for lunch, dinner, or even a tasty snack. Their unique flavor comes from a blend of spices and a creamy vegan cheese sauce, making them a standout dish that everyone will love. Plus, they cater to various dietary needs as they are gluten-free, grain-free, and dairy-free.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be prepared in just 27 minutes, making it ideal for busy weeknights.
- Flavorful Filling: The combination of eggplant, spinach, and spices creates a rich taste that elevates your quesadilla experience.
- Versatile Dish: Enjoy these quesadillas as a main course or a side, perfect for any occasion.
- Healthy Ingredients: Packed with vegetables and made without dairy, this dish is both nourishing and comforting.
- Customizable: Feel free to add your favorite veggies or spices to make it your own.
Tools and Preparation
To make the process smooth when preparing your Vegan Spinach Quesadillas, gather the essential tools listed below. Having the right equipment will enhance your cooking experience.
Essential Tools and Equipment
- Skillet
- Spatula
- Cutting board
- Knife
- Measuring spoons
Importance of Each Tool
- Skillet: A non-stick skillet ensures easy cooking and flipping of quesadillas without sticking.
- Spatula: A sturdy spatula helps flip the quesadillas easily without spilling the filling.
- Cutting Board: A clean cutting board provides a safe space for chopping vegetables.
Ingredients
These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.
For the Quesadilla Filling
- 4-6 tortillas (gluten-free if needed)
- 1 medium-sized onion (diced)
- 3 cloves of garlic (minced)
- 1 large eggplant (aubergine) chopped into small cubes (max. 1 inch)
- 6 oz spinach (fresh, roughly chopped)
For Flavoring
- 1/2 tbsp oil
- 4-5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed or coconut aminos)
- 1 tbsp balsamic vinegar
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- ground chipotle chili powder to taste
- Sea salt and black pepper to taste
For the Cheese Sauce
- One batch of vegan cheese sauce (or vegan cheese of choice)
How to Make Vegan Spinach Quesadillas
Step 1: Prepare the Filling
- Watch the video (scroll down a bit) to see all instruction steps.
- Heat oil in a skillet over medium heat.
- Add diced onion and fry for about 3 minutes until translucent.
Step 2: Cook Eggplant and Spices
- Add chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, onion powder, paprika, cumin powder, oregano, smoked paprika, chipotle chili powder, sea salt, and black pepper.
- Cover with a lid and cook over medium heat for 12-15 minutes. Stir frequently to ensure even cooking.
Step 3: Add Spinach
- Once the eggplant is tender, add the roughly chopped spinach.
- Stir well and cook for another 30-60 seconds until wilted. Turn off heat.
Step 4: Prepare Vegan Cheese Sauce
While the eggplant cooks, prepare your vegan cheese sauce or use store-bought vegan cheese.
Step 5: Assemble Quesadillas
- Place one tortilla in a lightly greased skillet.
- Spoon some of the eggplant filling onto half of the tortilla followed by your vegan cheese sauce.
- Fold the tortilla over to create a half-moon shape.
Step 6: Cook Quesadillas
- Fry each quesadilla for about 2-3 minutes until golden brown on one side.
- Flip carefully using a spatula and cook until both sides are browned.
Step 7: Serve
Repeat steps for remaining tortillas. Cut each quesadilla into four pieces and enjoy hot!
How to Serve Vegan Spinach Quesadillas
Vegan Spinach Quesadillas are versatile and can be served in various delightful ways. Whether you’re hosting friends or enjoying a quiet night in, here are some serving suggestions to enhance your dining experience.
With Fresh Salsa
- Fresh salsa adds a burst of flavor. Try making a simple tomato and onion salsa for a refreshing dip.
Accompanied by Guacamole
- Creamy guacamole complements the quesadilla’s texture. Mash ripe avocados with lime juice and salt for a quick spread.
Served with Vegan Sour Cream
- A dollop of vegan sour cream brings tanginess to each bite. You can easily make it from cashews or buy store-bought options.
Paired with a Side Salad
- A light side salad balances the richness of the quesadillas. Mix greens with cherry tomatoes and a vinaigrette for a healthy touch.
With Pickled Jalapeños
- For those who enjoy heat, pickled jalapeños provide an excellent spicy kick. Add them on the side or inside the quesadilla itself.
Accompanied by Rice or Quinoa
- Serve your quesadillas over a bed of rice or quinoa for an extra filling meal. Season them with herbs for added flavor.
How to Perfect Vegan Spinach Quesadillas
To achieve the best Vegan Spinach Quesadillas, follow these helpful tips that will elevate your dish.
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Use fresh ingredients: Fresh spinach and high-quality eggplant enhance flavor and texture, making your quesadilla more delicious.
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Don’t overfill: While it’s tempting to add lots of filling, overstuffing can lead to messy cooking. Keep it balanced for easy flipping.
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Toast tortillas: Lightly toast tortillas before assembling to create a crispier texture that holds up better against moisture.
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Experiment with spices: Feel free to adjust spices according to your taste preferences. Adding more smoked paprika can give it a unique twist.
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Cook evenly: Ensure even cooking by using medium heat and flipping carefully. This helps both sides brown perfectly without burning.
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Serve immediately: For optimal flavor and texture, serve your quesadillas right after cooking while they are hot and crispy.
Best Side Dishes for Vegan Spinach Quesadillas
Pairing side dishes with your Vegan Spinach Quesadillas can make for a more satisfying meal. Here are some great options to consider:
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Mexican Street Corn Salad: A tasty mix of corn, lime, cilantro, and spices that brings freshness to your plate.
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Refried Beans: Creamy refried beans add protein and heartiness. Serve them warm as a side dip.
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Cilantro Lime Rice: This zesty rice dish is simple yet flavorful; just mix cooked rice with lime juice and fresh cilantro.
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Roasted Vegetables: Seasonal roasted vegetables provide color and nutrition, creating an appealing contrast with the quesadilla.
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Chips and Salsa: Classic tortilla chips served with salsa make for a crunchy accompaniment that everyone loves.
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Grilled Veggies: Grilling zucchini, bell peppers, or mushrooms enhances their natural sweetness; serve them hot alongside the quesadillas.
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Sweet Potato Fries: Crispy sweet potato fries offer a sweet contrast that pairs beautifully with savory flavors in the quesadilla.
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Fruit Salad: A refreshing fruit salad made from seasonal fruits can cleanse the palate after rich bites of cheesy goodness.
Common Mistakes to Avoid
When making Vegan Spinach Quesadillas, avoiding common pitfalls can elevate your dish. Here are some mistakes to watch out for:
- choice of tortillas: Using the wrong type of tortilla can lead to a soggy quesadilla. Opt for gluten-free or corn tortillas for the best texture.
- cooking temperature: Cooking on high heat may burn the quesadillas while leaving them cold inside. Stick to medium heat for even cooking.
- filling ratio: Overstuffing with filling can make flipping difficult and lead to spills. Keep the filling moderate for easy handling.
- cheese sauce consistency: A too-thick cheese sauce won’t melt properly, while too thin will make the quesadilla soggy. Aim for a creamy yet pourable consistency.
- seasoning imbalance: Not seasoning your filling can result in bland quesadillas. Taste as you go and adjust seasonings accordingly.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover quesadillas in an airtight container.
- They will last up to 3 days in the fridge.
Freezing Vegan Spinach Quesadillas
- Wrap each quesadilla tightly in plastic wrap or foil.
- Freeze for up to 2 months for best quality.
Reheating Vegan Spinach Quesadillas
- Oven: Preheat oven to 350°F (175°C). Place quesadillas on a baking sheet and heat for about 10-15 minutes until warm.
- Microwave: Heat on medium power for 1-2 minutes. Check frequently to avoid sogginess.
- Stovetop: Heat on medium-low in a skillet for about 2-3 minutes per side until crispy.
Frequently Asked Questions
Here are some common questions regarding Vegan Spinach Quesadillas:
Can I customize the filling of Vegan Spinach Quesadillas?
Yes, feel free to add other vegetables like bell peppers, mushrooms, or zucchini to suit your taste!
Are Vegan Spinach Quesadillas gluten-free?
Absolutely! Just ensure you use gluten-free tortillas and sauces.
How do I make vegan cheese sauce for my quesadillas?
You can blend cashews, nutritional yeast, garlic powder, lemon juice, and water until smooth for a delicious cheese sauce.
What can I serve with Vegan Spinach Quesadillas?
These quesadillas pair wonderfully with salsa, guacamole, or a fresh salad.
How long does it take to prepare Vegan Spinach Quesadillas?
The total time is about 27 minutes, including preparation and cooking.
Final Thoughts
Vegan Spinach Quesadillas are not only quick and easy but also highly customizable. You can mix in your favorite vegetables or adjust the spices according to your preference. Try this delightful recipe that brings flavor and nutrition together in a cozy meal perfect for any occasion.
Vegan Spinach Quesadillas
- Total Time: 27 minutes
- Yield: Serves 4
Description
Vegan Spinach Quesadillas are a delightful blend of flavors and textures that make for a perfect meal at any time of day. These scrumptious quesadillas are filled with tender eggplant, nutritious spinach, and a creamy vegan cheese sauce, all seasoned with a mix of spices that pack a punch. Whether you’re looking for a quick lunch, a satisfying dinner, or a tasty snack, these quesadillas cater to various dietary needs—they’re gluten-free, grain-free, and dairy-free! In just 27 minutes, you can whip up this comforting dish that everyone will love. Customize your quesadillas with additional veggies or spices to create your unique twist on this classic favorite.
Ingredients
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (cubed)
- 6 oz fresh spinach (chopped)
- Vegan cheese sauce (or store-bought)
Instructions
- Heat oil in a skillet over medium heat; add diced onion and cook until translucent.
- Stir in eggplant, garlic, balsamic vinegar, soy sauce, red wine, and spices. Cover and cook for 12-15 minutes.
- Add spinach to the skillet; stir until wilted.
- Prepare vegan cheese sauce while the filling cooks.
- Assemble quesadillas by placing filling and cheese on half of each tortilla; fold over.
- Cook in the skillet for 2-3 minutes on each side until golden brown.
- Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 quesadilla (130g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
