These cheesy vegan quesadillas are a perfect solution for those days when you can’t be bothered with complicated recipes or long cook times. Got 10 minutes? Boom you got quesadillas.
Got random leftovers? Toss them in and make it feel gourmet. Feeling overwhelmed by all the dinner options? Quesadillas to the rescue.
They’re cheesy, satisfying, and most importantly, easy enough to make when executive dysfunction has other plans for you.
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What Are Some Things I Can Serve With This Quesadilla?
Besides an obvious second quesadilla, you could pair this one with:
- Avocado cucumber salad.
- Crispy, crunchy coleslaw.
- Asian style marinated cucumbers.
- Sesame green beans.
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Recipe
Quesadillas That Are 100% Vegan, 100% Cheesy, and 100% Delicious
Equipment
- large skillet
- saute pan
- sandwich weight (optional)
- mandolin (optional)
Ingredients
Quesadilla ingredients
- 4 large flour tortillas
- 1-2 Tablespoon oil
- 2 cups zucchini Note 1
- 1 cup mushrooms
- 1 teaspoon rice vinegar optional
- 1 teaspoon garlic salt
- 1 cup vegan cheese Note 2
Instructions
- Heat a saute pan on medium and add the oil.
- Dice zucchini into small pieces and add to the pan. Cook until nearly translucent.
- Slice mushrroms and add in with the zucchini and cook down.
- Add in the garlic salt and optionally, vinegar and mix well. Remove from heat and set aside.
- Place one tortilla down in a warm skillet, using a large spoon, add your zucchini/mushroom filling onto the tortilla and spread it around. Make sure to leave enough filling for another quesadilla.
- Add your cheese and spread evenly on top of the filling. Then add the second tortilla to the top. Cover and let heat through, flipping once the bottom tortilla has browned.
- Once the quesadilla is finished, place on a cutting board and cut into triangles, serve and enjoy!
Notes
- You can use any vegan cheese you wish to use. If you find that the cheese is not melting so great, spray some water on the cheese and cover the pan. This should help get it to melt!
- Storage -
- Can be refrigerated up to 4 days in an airtight container.
- Would not recommend freezing.
- Reheat in the microwave in 30 second intervals, in an air fryer at 1 minute intervals.
Nutrition
Ingredients You Will Need
Ingredient Notes & Substitutions
Use gluten-free tortillas to make this recipe gluten free.
Add any seasonings you wish to use.
Use your favorite vegan cheese. I am using Miyoko's solid mozzarella wheel in this recipe, which I grated by hand and you just really don't have to do that.
I very highly recommend Daiya's new oatmilk recipe cheese shreds, y'all they are INCREDIBLE. And they're budget friendly.
Other notes:
- If you have a vegan cheese that has a hard time melting, try spraying a little bit of water onto the cheese and then covering your pan.
- Add more seasonings! Heck, go ahead and add or experiment with other veggies like I've done!
- A *cooking weight can be helpful in browning the tortilla evenly, but it is not required. I just highly recommend!
- Low and Slow is the way to Go! I know you're in a hurry, but keep the heat on medium to medium low. Otherwise you'll burn your tortilla before the inside has had a chance to get gooey and stick well.
How Can I Store Leftovers?
- Can be refrigerated up to 4 days in an airtight container.
- Would not recommend freezing.
- Reheat in the microwave in 30 second intervals, in an air fryer at 1 minute intervals.
Step By Step Instructions
If only using vegan cheese, skip to step three.
Step One - cut up and saute any veggies, in this case, zucchini and mushrooms.
Step Two - In a big enough pan, add in a tortilla wrap, then add in any veggies. If you're only doing cheese, you would just add the cheese now and skip step three.
Step Three - Sprinkle on the cheese! Skip this step if only using cheese.
Step Four - Top it off with another tortilla wrap, and cover.
Frequently Asked Questions
You can put nearly any vegetable in a quesadilla! Popular ones are corn, onions, bell peppers, and mushrooms. However, you can really use any veggie you wish to use.
When placing your tortillas in a pan, you do not want a lot of oil or butter, if any at all. Dry heat is best when making quesadillas.
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What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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