Vegan Spinach Quesadillas
These Vegan Spinach Quesadillas are a delightful option for any meal of the day. Perfect for lunch, dinner, or a hearty snack, they boast a rich filling made from eggplant and creamy vegan cheese sauce. This recipe is not only gluten-free and dairy-free but also incredibly easy to whip up. Enjoy them at gatherings or as a quick weeknight meal!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 27 minutes, making it perfect for busy days.
- Flavorful Filling: The combination of eggplant, garlic, and spices creates an irresistible taste that everyone will love.
- Versatile Dish: Serve these quesadillas as a main course or side dish, and customize with your favorite dips.
- Healthy Ingredients: Packed with spinach and eggplant, this dish is nutritious while still being satisfying.
- Family-Friendly: Kids and adults alike will enjoy these quesadillas, making them a great option for family meals.
Tools and Preparation
To make these delicious Vegan Spinach Quesadillas, you’ll need some essential tools to ensure everything goes smoothly in the kitchen.
Essential Tools and Equipment
- Non-stick skillet
- Knife
- Cutting board
- Mixing bowl
- Spatula
Importance of Each Tool
- Non-stick skillet: Ensures the quesadillas cook evenly without sticking, making flipping easy.
- Knife: A sharp knife is crucial for quickly chopping vegetables like onion and eggplant.
- Cutting board: Provides a safe surface for preparing all your ingredients efficiently.
- Spatula: Perfect for flipping quesadillas without breaking them apart.
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.
Tortilla Base
- 4-6 tortillas (gluten-free if needed)
Veggie Filling
- 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)
Flavor Enhancers
- 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)
Cheese Option
- One batch of vegan cheese sauce (or vegan cheese of choice)
How to Make Vegan Spinach Quesadillas
Step 1: Prepare Your Ingredients
Gather all your ingredients and tools before you start cooking. Chop the onion and eggplant into small pieces. Mince the garlic.
Step 2: Cook the Onion
Heat oil in a non-stick skillet over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
Step 3: Add Eggplant Mixture
Add the chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, onion powder, paprika, cumin powder, oregano, smoked paprika, sea salt, black pepper, and ground chipotle chili powder to the skillet. Cover with a lid and cook over medium heat for 12-15 minutes. Stir frequently to ensure even cooking.
Step 4: Incorporate Spinach
Once the eggplant is tender, add the rough-chopped spinach to the skillet. Stir well and cook for another 30-60 seconds until wilted. Turn off the heat.
Step 5: Prepare Vegan Cheese Sauce
While your filling is cooking, prepare your batch of vegan cheese sauce according to your preferred recipe or use store-bought vegan cheese.
Step 6: Assemble Quesadillas
In a lightly greased skillet or pan (you can use cooking spray), place one tortilla down. Add some of the cooked eggplant filling followed by a generous amount of vegan cheese sauce on top.
Step 7: Cook Quesadilla
Cover with another tortilla. Fry each quesadilla for about 2-3 minutes until golden brown on one side. Carefully flip it over using a spatula to cook the other side until both sides are nicely browned.
Step 8: Serve
Repeat assembling and cooking with remaining tortillas and filling. After cooking each quesadilla, cut them into four wedges and serve hot! Enjoy your Vegan Spinach Quesadillas!
How to Serve Vegan Spinach Quesadillas
Vegan Spinach Quesadillas are versatile and can be served in various delightful ways. Whether you want a quick snack or a complete meal, these quesadillas can fit any occasion.
With Dipping Sauces
- Salsa: Fresh salsa adds a zesty kick that complements the flavors of the quesadilla.
- Guacamole: Creamy guacamole enhances the dish with its rich texture and taste.
- Vegan Sour Cream: A dollop of vegan sour cream provides a cool contrast to the warm quesadillas.
As Part of a Platter
- Taco Bar: Create a fun taco bar with toppings like diced tomatoes, jalapeños, and lettuce for guests to customize their meal.
- Mixed Greens Salad: Serve alongside a refreshing salad to balance the richness of the quesadillas.
For Meal Prep
- Lunch Boxes: Cut the quesadillas into smaller portions for easy grab-and-go lunches during the week.
- Snack Time: Perfect as a hearty snack, serve them with your favorite dips for an afternoon treat.
How to Perfect Vegan Spinach Quesadillas
To achieve the best Vegan Spinach Quesadillas, follow these helpful tips.
- Use Fresh Ingredients: Always opt for fresh spinach and high-quality eggplant for optimal flavor and texture.
- Adjust Spices: Feel free to customize spice levels according to your preference – more heat can be added with chipotle chili powder.
- Cook Thoroughly: Ensure the eggplant is well-cooked before adding spinach; this helps prevent soggy quesadillas.
- Use Non-Stick Spray: Lightly greasing your pan with cooking spray ensures crispy tortillas without sticking.
- Experiment with Tortillas: Try different types of gluten-free tortillas to find your favorite texture and flavor combination.
- Keep Warm in Oven: If making multiple quesadillas, keep cooked ones warm in an oven set at low heat until serving.
Best Side Dishes for Vegan Spinach Quesadillas
Pair your Vegan Spinach Quesadillas with these delicious side dishes for a complete meal experience.
- Mexican Rice: Flavored with spices, this rice makes a great complement to any Mexican-inspired dish.
- Black Beans: Simple seasoned black beans add protein and richness that pairs well with the quesadilla filling.
- Corn Salsa: A refreshing corn salsa mixed with lime juice provides sweetness and acidity that brightens up the plate.
- Roasted Vegetables: Seasoned roasted veggies enhance your meal’s nutritional value and add vibrant colors.
- Chips and Guacamole: Crispy tortilla chips served with creamy guacamole make an irresistible appetizer or side.
- Cilantro Lime Quinoa: Light and fluffy quinoa mixed with cilantro and lime offers a healthy grain option that complements well.
Common Mistakes to Avoid
Making Vegan Spinach Quesadillas can be simple, but a few common mistakes can lead to less-than-perfect results.
- Skipping the seasoning: Not adding enough spices can make your quesadillas bland. Always taste and adjust seasonings as you cook.
- Overcooking the eggplant: If you cook the eggplant too long, it can become mushy. Cook until just tender for the best texture.
- Using cold tortillas: Cold tortillas may crack when cooked. Warm them slightly before assembling your quesadilla for better pliability.
- Neglecting to grease the pan: A dry pan can lead to sticking. Use a small amount of oil or cooking spray to ensure easy flipping.
- Not letting it rest: Cutting into hot quesadillas right away can cause the filling to spill out. Let them sit for a minute before slicing.
Storage & Reheating Instructions
Refrigerator Storage
- Store Vegan Spinach Quesadillas in an airtight container.
- They can last in the refrigerator for up to 3 days.
Freezing Vegan Spinach Quesadillas
- Wrap each quesadilla tightly in plastic wrap or foil.
- Place them in a freezer-safe bag or container. They will keep for up to 2 months.
Reheating Vegan Spinach Quesadillas
- Oven: Preheat your oven to 350°F (175°C). Place quesadillas on a baking sheet and heat for about 10-15 minutes.
- Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.
- Stovetop: Heat in a skillet over medium heat for about 2-3 minutes per side until warmed through.
Frequently Asked Questions
Here are some common questions related to Vegan Spinach Quesadillas.
Can I use frozen spinach for Vegan Spinach Quesadillas?
Yes, you can use frozen spinach. Just thaw and drain excess moisture before adding it to the filling.
What type of tortillas works best for this recipe?
Gluten-free tortillas are ideal if you’re avoiding gluten. However, regular tortillas also work well if gluten is not a concern.
Can I customize the filling for Vegan Spinach Quesadillas?
Absolutely! You can add other vegetables like bell peppers or mushrooms, or even change up the type of vegan cheese used.
How do I make these Vegan Spinach Quesadillas spicier?
To add heat, include jalapeños or increase the chipotle chili powder in the filling according to your taste preference.
Final Thoughts
Vegan Spinach Quesadillas offer an irresistible combination of flavors and textures that everyone will love. This dish is versatile, allowing you to customize ingredients based on what you have at home. Whether for lunch, dinner, or a snack, give this recipe a try and enjoy its delightful taste!
Vegan Spinach Quesadillas
- Total Time: 27 minutes
- Yield: Serves 4 (1 quesadilla each) 1x
Description
Indulge in the delightful flavors of Vegan Spinach Quesadillas, a perfect dish for any time of day. These quesadillas are filled with savory eggplant, fresh spinach, and a creamy vegan cheese sauce, making them an irresistible option for lunch, dinner, or a quick snack. Ready in just 27 minutes, this gluten-free and dairy-free recipe is not only easy to prepare but also packed with nutritious ingredients that the whole family will enjoy. Serve them at gatherings or whip them up for a comforting weeknight meal.
Ingredients
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 large eggplant (chopped)
- 6 oz fresh spinach (roughly chopped)
- Vegan cheese sauce (or store-bought vegan cheese)
Instructions
- Gather all ingredients and tools: knife, cutting board, mixing bowl, spatula.
- Heat oil in a non-stick skillet over medium heat. Sauté the diced onion until translucent (about 3 minutes).
- Add chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, and spices to the skillet. Cook covered for 12-15 minutes until tender.
- Stir in spinach and cook for another minute until wilted.
- Prepare vegan cheese sauce if making homemade.
- Assemble quesadillas by layering filling and cheese between tortillas in a greased skillet.
- Cook each quesadilla for about 2-3 minutes per side until golden brown.
- Cut into wedges and serve hot.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
