Description
These Vegan Spinach Quesadillas offer a flavorful and nutritious plant-based twist on a classic favorite. Filled with sautéed eggplant, onions, garlic, fresh spinach, and creamy vegan cheese sauce, these quesadillas are perfect for a quick and satisfying meal that everyone can enjoy. The use of gluten-free tortillas makes this recipe accessible for those with gluten sensitivities.
Ingredients
Scale
Quesadilla Base
- 4-6 gluten-free tortillas
Vegetable Filling
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, chopped
- 6 oz fresh spinach, chopped
Sauces & Seasoning
- Vegan cheese sauce (or cheese of choice) – about 1 cup
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1/4 cup red wine or vegetable broth
- Various spices (suggested: 1 tsp smoked paprika, 1/2 tsp cumin, salt and pepper to taste)
- 1-2 tablespoons oil for sautéing
Instructions
- Prepare the skillet and sauté onion: Heat oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes until softened and translucent.
- Add eggplant and garlic with sauces: Add the chopped eggplant and minced garlic to the skillet. Stir in balsamic vinegar, soy sauce, red wine (or vegetable broth), and the spices. Cover the skillet and cook for 12-15 minutes, stirring occasionally, until the eggplant is tender and infused with flavors.
- Cook spinach: Stir in the chopped fresh spinach and cook for an additional 30 to 60 seconds until wilted and combined with the vegetable mixture. Remove the filling from the skillet and set aside.
- Assemble quesadillas: Place a gluten-free tortilla on the greased skillet over medium heat. Spread an even layer of the vegetable filling on top, then drizzle or spread vegan cheese sauce over the filling. Top with another tortilla to form a sandwich.
- Cook the quesadilla: Cook the quesadilla until golden brown on one side, about 3-4 minutes, then carefully flip and cook the other side until golden and the cheese sauce is melted, about 3 minutes more.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve hot immediately.
Notes
- Use gluten-free tortillas to keep this recipe gluten-free and suitable for sensitive diets.
- Adjust spices to your taste for added heat or flavor variation.
- If vegan cheese sauce is unavailable, use regular cheese or a homemade nut-based cheese substitute.
- Make sure to cook the quesadillas on medium heat to avoid burning while allowing thorough cooking.
- Red wine can be substituted with vegetable broth to keep it alcohol-free.
