Vegan Mushroom and Spinach Quesadillas
Cheese-free and still drool-worthy? Yes, it’s possible. These vegan mushroom and spinach quesadillas pack in all the flavor without the dairy-induced guilt trip. Earthy mushrooms, garlicky spinach, and melty dairy-free cheese get tucked inside a crispy tortilla. The result? A golden, savory masterpiece that makes takeout look lazy. Whether you’re feeding picky eaters or just trying to impress yourself, this dish delivers. Serve it with guacamole, salsa, or straight off the pan if patience isn’t your thing. Ready in under 30 minutes, these quesadillas might just become your new favorite weeknight obsession.
Vegan Mushroom and Spinach Quesadillas
Crispy tortillas stuffed with sautéed mushrooms, spinach, and gooey vegan cheese. A fast, flavor-packed meal without the regret.
Ingredients
For the Filling:
- 2 cups mushrooms sliced (button, cremini, or shiitake)
- 2 cups fresh spinach chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Quesadillas:
- 4 large tortillas flour or gluten-free
- 1½ cups vegan cheese shredded, any melty brand
- 1 tbsp vegan butter for crisping
- For Serving:
- Guacamole
- Salsa
- Dairy-free sour cream
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and cook until soft, about 2 minutes.
- Add garlic and mushrooms and sauté for 5 minutes until mushrooms release moisture and brown slightly.
- Toss in spinach, salt, black pepper, and smoked paprika and cook until the spinach wilts. Remove from heat.
- Place a tortilla in the same pan and sprinkle half with vegan cheese.
- Spoon the mushroom-spinach mixture over the cheese. Top with more cheese for maximum gooeyness.
- Fold the tortilla in half and press down gently. Cook for 2–3 minutes per side until golden and crispy.
- Repeat with the remaining tortillas until all quesadillas are done.
- Slice into triangles and serve hot with guacamole, salsa, or dairy-free sour cream.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Calcium: 12%
- Vitamin C: 8%
- Magnesium: 10%
- Potassium: 18%
Additional Notes & Tips
- Want extra crisp? Brush the tortillas with vegan butter before cooking.
- Swap spinach for kale if you’re feeling fancy (or just out of spinach).
- Add some black beans for extra protein and texture.
- Make it spicy by throwing in jalapeños or red pepper flakes.
- These reheat well in a skillet, but good luck having leftovers.
