6 Satisfying Vegan Quesadillas You Need to Try
Quesadillas are a versatile food that you can have as an appetizer, main course or even as a dessert. While it is mainly considered Mexican food, the rest of the world has embraced the quesadilla so much that different variants and ways can be done to prepare it -- including vegan-style.
1.) Vegan Black Bean Quesadillas
Traditional quesadillas have cheese but because this dish from All Recipes is vegan, it doesn't have any in it. However, before you rule out not having cheese, you will find that making the whole grain tortilla extra crispy and adding nutritional yeast will make this quesadilla experience worthwhile. You can add more tomatoes or guacamole to suit your preference, too.
2.) Crispy Mushroom, Spinach and Avocado Quesadillas
If you want something extra quick but healthy, and can be packed for on-the-go, you will surely enjoy this recipe from Cookie and Kate. The show-stopper in this vegan recipe is the crispy whole wheat tortillas with melted "cheese." Simply substitute the real cheese in this recipe with faux cheese to make it vegan. You will also find that the cremini mushrooms add to the faux meaty goodness.
3.) Avocado & Hummus Quesadillas
This recipe from Neurotic Mommy can be made with or without cheese. If you're using cheese, vegan shredded mozzarella works perfectly well with hummus and avocado. You can also make your own hummus if you don't like using store-bought ones. This recipe is easy to make, healthy and can be made in just a few minutes for breakfast, lunch, a snack or dinner.
4.) Pinto Beans & Pepper Jack Cheese Vegan Quesadillas
Pinto beans, peppers, tomato, salsa and pepper jack cheese (vegan, of course). That's all there is to it to this recipe from Sugar Coated Vegan. The author notes to take great care when toasting the flour tortillas so they won't burn and to use different colored vegetables to make this quesadilla colorful as it is healthy.
5.) White Bean & Spinach Quesadillas
The versatility of quesadillas is once again tested as this recipe from Robin Robertson only calls for canned beans and frozen spinach. However, you can also use freshly cooked beans and fresh spinach if you prefer. The author notes that this recipe can be multiplied, depending on how many guests you will be feeding. The choice of salsa for dipping or as a sauce depends on you.
6.) Pumpkin, Apple & Caramelized Onion Vegan Quesadillas
This recipe from Veggie Inspired Journey is best for fall. However, canned pumpkin can work, too. This dish can be sweet and or spicy depending on how you want it to be. It's easy, quick and healthy.