Description
Vegan Spinach Quesadillas are a scrumptious and healthy option that combines the richness of eggplant and fresh spinach with creamy vegan cheese. Perfect for lunch, dinner, or as a delightful snack, these quesadillas are not only quick to prepare but also gluten-free and dairy-free. With a cooking time of just 27 minutes, you can whip up this satisfying dish even on your busiest days. Customize the flavors to suit your taste by adjusting spices or adding other veggies. Enjoy them hot with your favorite dips and watch them become a family favorite!
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 large eggplant (cubed)
- 6 oz fresh spinach (chopped)
- 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)
- One batch of vegan cheese sauce (or vegan cheese of choice)
Instructions
- Gather and prepare all ingredients by chopping the onion, garlic, eggplant, and spinach.
- Heat oil in a non-stick skillet over medium heat. Sauté onions until translucent (about 3 minutes).
- Add eggplant, garlic, balsamic vinegar, soy sauce, and spices. Cover and cook for 12-15 minutes until eggplant is tender.
- Stir in the spinach and cook for another 30-60 seconds.
- Assemble quesadillas: Place one tortilla in the skillet, add filling and cheese sauce, then top with another tortilla.
- Cook each side for about 2-3 minutes until golden brown. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg