*This article may contain affiliate links. please check out my policy!*
Delicious, ooey gooey vegan cheese, umami mushrooms, and autumn fresh zucchini come together for an incredible and easy meal. These cheesy vegan quesadillas are a great choice for serving just one person or many! They're also super kid-friendly and easy to hold.
When I think of a lazy meal, a cheese quesadilla definitely comes to mind. Seriously, what is easier than throwing a flat circle of bread into a pan, sprinkling an ingredient in, laying another flat circle of bread on top, and just letting it heat up?
Sometimes, we need a little razzle-dazzle, though. First, it starts with cheese, then we find ourselves dipping into other ingredients like zucchini and mushrooms, before you know it, we're making quesadillas every night for dinner. Or is that just me?
I love pairing these quesadillas with my yummy guacamole!
🍲Ingredients
Use gluten-free tortillas to make this recipe gf!
Don't have zucchini or mushrooms? There's nothing wrong with a plain cheese quesadilla! Perfect for dipping in some delicious taco soup, might I add!
Add any seasonings you wish to use.
Use your favorite vegan cheese. I am using Miyoko's solid mozzarella wheel.
Please see recipe card below for exact measurements.
🔪Instructions
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.
👩🏻🍳Chef's Tip
Your vegan bits might be a little soft when you first pull them from the oven, even if they look the right color. Just let them cool down, they will continue to get crispier in the cool air.
If you try to keep baking them until they get crispy, you may end up with burned bits!
💡Extra Tips & Information
- There are a lot of good vegan cheeses out there that do melt very well, however there are also a lot of just okay vegan cheeses and sometimes they need a little help. To help your cheese melt a little better, spray some water onto the cheese and cover immediately. This should help that stubborn cheese melt better!
- Add more seasonings! Heck, go ahead and add or experiment with other veggies.
- 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.
- Can be refrigerated up to 4 days.
- Would not recommend freezing.
If you really like zucchini, check out some of my other zucchini recipes!
❓FAQ
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.
*This article may contain affiliate links. please check out my policy!*
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
📖 Recipe
Cheesy Vegan Quesadillas
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
- The amount of zucchini you get will depend on the size you get. I use a rather large zucchini for this recipe and was able to get 2 cups worth. If you can only find small ones, you may need to get 2+
- 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!
This recipe belongs to Planty Of Eats
Nutrition
This recipe was first posted August 10, 2021 and has been updated on 3-31-23
Leave a Reply