Description
Vegan Spinach Quesadillas are a delightful plant-based meal that combines savory eggplant, fresh spinach, and creamy vegan cheese, all wrapped in gluten-free tortillas. This recipe is not only quick to prepare but also versatile enough for lunch, dinner, or as a satisfying snack. In just 27 minutes, you can whip up a flavorful and nutritious dish that will impress both vegans and non-vegans alike. With customizable options for spices and ingredients, these quesadillas make it easy to enjoy a healthy twist on a classic comfort food.
Ingredients
Scale
- 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 your favorite vegan cheese)
Instructions
- Heat oil in a non-stick skillet over medium heat. Sauté onion for about 3 minutes until softened.
- Add eggplant, garlic, balsamic vinegar, soy sauce, red wine, and all spices. Cover and cook for 12-15 minutes until eggplant is tender.
- Stir in spinach and cook until wilted (30-60 seconds). Remove from heat.
- Prepare your vegan cheese sauce while the vegetables cook.
- Assemble quesadillas: place one tortilla in the skillet, add filling and cheese sauce, cover with another tortilla.
- Cook each quesadilla for 2-3 minutes per side until golden brown and crispy.
- Cut into wedges and serve hot.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg