Cheesy Vegan Quesadillas

Cheesy Vegan Quesadillas

I’m a big fan of good quesadillas. I love the crunchiness of the wrap mixed with the creaminess of the filling and the guac that I often dip it in. But since switching to a plant-based diet, I had a hard time making quesadillas that would hold together and not spill all over the pan as I tried to flip them while browning. Using store bought vegan cheeses slightly helped with this problem, but I wasn’t a big fan of the flavour that the cheese added to the dish. Then one day I had a revelation - my favourite cheesy sauce will solve all my quesadilla making troubles. The sauce doesn’t only help with keeping the quesadillas together, it makes them taste creamy and cheesy as well.

This meal comes together in very little time. For optimal efficiency, you can prepare the Cheesy Cashew Sauce and any sides that you plan on making in the time it takes for the veggies to cook. Then all that’s left is to simply assemble the quesadillas and brown them in a pan for a few minutes. The ease of making this dish coupled with its addictive flavour quickly propelled it to become a staple in our kitchen. Will it reach the same status in yours?

 

Cheesy Vegan Quesadillas

Cheesy Vegan Quesadillas

Yield

Makes 4 quesadillas

Prep time

Active time:

Total time:

How it's made

1 tbsp olive oil

 

The veggies can be prepped on of two ways: 

  1. Heat the oil in a large pan over medium heat. Once the oil is hot add onion and pepper, sauté for 5 minutes; then add zucchini, mushrooms, spices, and cook for another 5 minutes, stirring frequently.
  2. Mix all ingredients in a bowl. Line a baking sheet with parchment paper, place the vegetables on the sheet and bake in the oven at 400°F (200°C) for 10 - 15 minutes (until the peppers are soft) stirring halfway through.    

1 large red onion, sliced in half circles

1 bell pepper (red or yellow), sliced into strips

1 small zucchini, quartered lengthwise then sliced into ¼ inch slices

1 cup mushrooms, sliced

½ tsp salt

¼ tsp pepper

½ tsp cayenne pepper (optional)

 

4 large wraps

 

To assemble quesadillas, spread 2 - 3 tbsp of Cheesy Vegan Cashew Sauce over one side of the wrap. Place ¼ of vegetable mixture over ½ of the wrap. Fold the half with no veggies over the other half. Repeat with the remaining wraps.

1 recipe of Cheesy Vegan Cashew Sauce

 

1 tsp olive oil

 

Heat the oil in a large pan. Place 1 - 2 quesadillas in the pan (you might be able to fit 2 if your pan is large enough). Cook for 2 - 3 minutes, or until slightly browned on the bottom. Gently flip the quesadillas and cook the other side for another 2 - 3 minutes.

Helpful tips

Quesadillas are best eaten right after they are made. In case of leftovers, they can be stored in the fridge for up to 3 days. To reheat, place in a pan over medium heat and cook for about 4 minutes per side, or until it warmed up. They can also be enjoyed cold.

In our house, quesadillas are most often enjoyed with Guacamole and freshly made Pico de Gallo.