Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 quesadillas
Ingredients:
For the mushroom filling:
- 2 cups sliced mushrooms (such as cremini or button mushrooms)
- 1/2 red bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the cashew cheese:
- 1 cup raw cashews (soaked in hot water for 1 hour if you don’t have a high-powered blender)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Water as needed for blending
For assembling:
- 4 medium-sized flour tortillas or 2 large (preferably whole wheat or gluten-free)
- 1 cup baby spinach leaves (or any leafy greens of your choice)
- Cooking spray or extra olive oil for brushing
Instructions:
- Prepare the mushroom filling:
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, bell pepper, and onion. Sauté for 5-6 minutes or until the vegetables are tender.
- Stir in the minced garlic, soy sauce (or tamari), ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Make the cashew cheese:
- In a blender or food processor, combine the soaked cashews (drained), nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.
- Blend until smooth, adding water as needed to achieve your desired consistency. The cashew cheese should be creamy and spreadable.
- Assemble the quesadillas:
- Lay out tortillas on a clean surface.
- Spread a generous layer of cashew cheese on each tortilla.
- Divide the sautéed mushroom filling and baby spinach leaves evenly between the two tortillas, placing them on one-half of each tortilla.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Cook the quesadillas:
- Heat a non-stick skillet or griddle over medium heat.
- Lightly brush the surface with cooking spray or a drizzle of olive oil.
- Carefully transfer one assembled quesadilla to the skillet and cook for 2-3 minutes on each side or until the tortilla is golden brown and crispy.
- Repeat with the second quesadilla.
- Serve and enjoy:
- Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges.
- Serve with your favorite dipping sauce, such as salsa, guacamole, or vegan sour cream.
These vegan mushroom quesadillas are a delightful combination of savory mushrooms, creamy cashew cheese, and nutritious greens, all wrapped in a crispy tortilla. They make a satisfying and flavorful meal that will please both vegans and non-vegans alike. Enjoy the deliciousness and wholesome goodness of this plant-based quesadilla!
THE VEGAN BURGER
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In 1996, something happened that changed my life forever. And, in turn changed many other lives, too. At the time I was in college working toward my degree in Psychology & Criminology. The summer before my senior year of college I was hit head on by a drunk driver.