Description
Vegan Spinach Quesadillas are a delicious and nutritious meal option that can be enjoyed at any time of the day. This recipe features a delightful combination of tender eggplant, fresh spinach, and creamy vegan cheese sauce all wrapped in a crispy tortilla. Not only are they gluten-free and dairy-free, but they also come together in under 30 minutes, making them a perfect choice for quick lunches or satisfying dinners. Whether served with fresh salsa, creamy guacamole, or enjoyed alone, these quesadillas promise a burst of flavor and wholesome ingredients in every bite.
Ingredients
Scale
- 4–6 tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (chopped)
- 6 oz fresh spinach (roughly chopped)
- Vegan cheese sauce (or your choice of vegan cheese)
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- Sea salt and black pepper to taste
- 1/2 tbsp oil
- 4–5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tbsp balsamic vinegar
Instructions
- Heat oil in a skillet over medium heat. Add diced onion and sauté until softened.
- Stir in chopped eggplant and minced garlic; add balsamic vinegar, soy sauce, red wine (or broth), and spices. Cook covered for 12-15 minutes until eggplant is tender.
- Add chopped spinach and stir until wilted.
- Assemble the quesadillas by placing tortilla in a non-stick skillet; spoon filling onto half and drizzle with vegan cheese. Fold over and cook until golden brown on both sides.
- Cut into wedges and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg