Description
Vegan Spinach Quesadillas are a delicious, plant-based delight that brings an explosion of flavors and textures to your table. Filled with tender eggplant, fresh spinach, and a creamy vegan cheese sauce, these quesadillas are perfect for lunch, dinner, or a quick snack. Not only are they gluten-free and dairy-free, but they are also incredibly easy to prepare in just 27 minutes. The versatility of this recipe allows you to customize it with your favorite vegetables and spices, making it suitable for various dietary preferences. Serve them with homemade salsa or guacamole for a satisfying meal that everyone will love!
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (cubed)
- 6 oz spinach (chopped)
- Vegan cheese sauce (or store-bought vegan cheese)
Instructions
- Heat oil in a skillet over medium heat. Sauté onion for 3 minutes until translucent.
- Add eggplant and garlic; cook for 12-15 minutes covered with spices until eggplant is tender.
- Stir in spinach and cook until wilted (30-60 seconds). Remove from heat.
- Prepare the vegan cheese sauce while the filling cooks.
- Assemble quesadillas by placing filling and cheese on one half of the tortilla, fold over.
- Cook in a skillet for 2-3 minutes per side until golden brown.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg