Vegan Spinach Quesadillas
These Vegan Spinach Quesadillas are a delightful and nutritious option perfect for any meal of the day. Packed with fresh spinach, flavorful eggplant, and creamy vegan cheese, they make an excellent lunch, dinner, or snack. Not only are they gluten-free and dairy-free, but they are also quick to prepare, making them ideal for busy days or cozy evenings.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only 27 minutes from start to finish, making it perfect for busy schedules.
- Flavorful Filling: The combination of eggplant and spices creates a rich and savory taste that everyone will love.
- Versatile Option: Enjoy these quesadillas as a main dish or a side. They pair well with salsa or guacamole.
- Healthy Ingredients: With fresh spinach and gluten-free tortillas, these quesadillas provide essential nutrients without compromising on flavor.
- Customizable: You can easily adjust the filling ingredients based on your preferences or what you have on hand.
Tools and Preparation
To make the preparation smooth and efficient, gather these essential tools before starting the recipe.
Essential Tools and Equipment
- Skillet
- Knife
- Cutting board
- Mixing bowl
- Spatula
Importance of Each Tool
- Skillet: A good skillet ensures even cooking for that perfect golden-brown quesadilla.
- Knife: A sharp knife makes cutting vegetables easier and safer, allowing you to prep quickly.
- Cutting board: A sturdy cutting board provides a safe surface for chopping ingredients.
- Spatula: A flexible spatula helps flip the quesadilla without breaking it apart.
Ingredients
These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.
Tortilla Base
- 4-6 tortillas (gluten-free if needed)
Vegetable Filling
- 1 medium-sized onion (diced)
- 3 cloves of garlic (minced)
- 1 large eggplant (aubergine) chopped into small cubes (max. 1 inch)
- 6 oz spinach (fresh, roughly chopped)
Flavor Enhancers
- 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)
Cheese Component
- One batch of vegan cheese sauce(or vegan cheese of choice)
How to Make Vegan Spinach Quesadillas
Step 1: Prepare the Vegetables
- Heat oil in a skillet over medium heat.
- Add diced onion and fry for about 3 minutes until translucent.
Step 2: Cook the Eggplant Mixture
- Add chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, and all spices to the skillet.
- Cover with a lid and cook over medium heat for about 12-15 minutes. Stir frequently until the eggplant is thoroughly cooked.
Step 3: Add Spinach
- Stir in the fresh spinach and cook for an additional 30-60 seconds until wilted.
- Turn off the heat once done.
Step 4: Assemble the Quesadillas
- In another pan lightly greased with cooking spray, place one tortilla.
- Spoon some of the eggplant filling onto half of the tortilla followed by vegan cheese sauce.
Step 5: Cook Quesadillas
- Fold the tortilla over to create a half-moon shape.
- Fry for about 2-3 minutes until golden brown on one side.
- Flip carefully using a spatula and cook the other side until nicely browned.
Step 6: Serve Hot
- Repeat steps for remaining tortillas.
- Cut each quesadilla into four pieces and enjoy hot!
With this simple guide to making delicious Vegan Spinach Quesadillas, you’ll have a nutritious meal ready in no time!
How to Serve Vegan Spinach Quesadillas
These Vegan Spinach Quesadillas are versatile and can be served in various delicious ways. Whether you’re looking for a light lunch, a hearty dinner, or a snack for guests, these serving suggestions will elevate your meal.
With Fresh Salsa
- Classic Tomato Salsa – A mix of chopped tomatoes, onions, cilantro, lime juice, and salt adds freshness.
- Pineapple Salsa – Sweet and tangy pineapple with jalapeños and red onion for a fruity kick.
With Dips
- Guacamole – Creamy avocado blended with lime and salt complements the quesadillas perfectly.
- Vegan Sour Cream – A rich and tangy dip that balances the spices in the quesadilla filling.
On a Bed of Greens
- Mixed Greens Salad – Serve the quesadillas on a bed of fresh greens tossed with vinaigrette for added crunch.
- Spinach Salad – Enhance the spinach theme with a salad featuring nuts, fruits, and a light dressing.
As Part of a Platter
- Appetizer Platter – Slice quesadillas into triangles and serve alongside olives, pickles, and other finger foods for sharing.
How to Perfect Vegan Spinach Quesadillas
To ensure your Vegan Spinach Quesadillas turn out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients – Fresh spinach and high-quality eggplant enhance the flavor significantly.
- Cook Eggplant Thoroughly – Ensure the eggplant is soft; this prevents any bitterness in your quesadillas.
- Adjust Seasoning – Taste your filling before assembling to ensure it has enough flavor; adjust spices as needed.
- Don’t Overfill Tortillas – Using too much filling can make flipping difficult; keep it simple and manageable.
- Heat Your Pan Properly – Make sure your skillet is hot enough before adding tortillas to achieve that perfect crispiness.
- Serve Immediately – Quesadillas taste best fresh off the skillet; enjoy them right away for maximum flavor.
Best Side Dishes for Vegan Spinach Quesadillas
Pairing side dishes with your Vegan Spinach Quesadillas can enhance your meal experience. Here are some great options to consider:
- Chili Lime Corn Salad – A refreshing salad with corn, lime juice, cilantro, and chili powder provides a zesty contrast.
- Mexican Street Corn (Elote) – Grilled corn on the cob topped with vegan mayo, lime juice, and spices makes for a flavorful side.
- Roasted Vegetables – Colorful roasted zucchini, bell peppers, and carrots add nutrition and depth to your plate.
- Quinoa Salad – A nutty quinoa salad mixed with black beans and avocado offers protein along with great texture.
- Rice & Beans – A classic combo that complements the quesadilla’s flavors while being filling and nutritious.
- Cucumber Tomato Salad – Lightly seasoned cucumbers and tomatoes provide a refreshing crunch that balances richness.
Common Mistakes to Avoid
Making Vegan Spinach Quesadillas can be simple, but a few common mistakes can affect the outcome. Here are some pitfalls to watch out for:
- Skipping the spices: Not using enough spices can lead to bland quesadillas. Make sure to measure and add all spices as listed for a flavorful filling.
- Overcooking the eggplant: Cooking the eggplant too long can make it mushy. Aim for tender cubes while maintaining some texture.
- Not greasing the pan: Forgetting to grease the skillet can cause sticking. Use a small amount of oil or cooking spray to prevent this.
- Using stale tortillas: Old or dried-out tortillas may break when cooking. Always use fresh ones for better results and texture.
- Forgetting to preheat: Not preheating your skillet can lead to uneven cooking. Always ensure it’s hot before adding the quesadilla.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Vegan Spinach Quesadillas
- Wrap each quesadilla individually in plastic wrap or foil.
- Freeze for up to 2 months for best quality.
Reheating Vegan Spinach Quesadillas
- Oven: Preheat to 350°F (175°C), then bake on a baking sheet for about 10-15 minutes until heated through.
- Microwave: Heat on a microwave-safe plate for 1-2 minutes, checking halfway through.
- Stovetop: Place in a skillet over medium heat, cooking for about 2-3 minutes on each side until hot.
Frequently Asked Questions
Here are some common questions about making Vegan Spinach Quesadillas:
Can I use other vegetables in my vegan spinach quesadillas?
You can definitely substitute or add other vegetables like bell peppers, mushrooms, or zucchini to enhance flavor and nutrition.
How do Vegan Spinach Quesadillas taste?
The combination of spices and the creamy vegan cheese sauce creates a delightful flavor profile that is both savory and satisfying.
Are Vegan Spinach Quesadillas gluten-free?
Yes! Just ensure you use gluten-free tortillas to keep this meal completely gluten-free.
What is the best way to enjoy leftover vegan spinach quesadillas?
Leftovers are great on their own or served with salsa, guacamole, or a fresh salad for a more complete meal.
Final Thoughts
These Vegan Spinach Quesadillas are not just delicious but also versatile. You can customize them with your favorite vegetables or spices. They make excellent meals and snacks at any time of day. Give this recipe a try, and enjoy a tasty and healthy dish!
Vegan Spinach Quesadillas
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Frying
- Cuisine: Mexican
Description
Vegan Spinach Quesadillas are a delicious and satisfying meal option that combines fresh spinach, hearty eggplant, and creamy vegan cheese. These gluten-free quesadillas are not only quick to prepare but also packed with nutrients, making them perfect for lunch, dinner, or a quick snack. In just 27 minutes, you can whip up this flavorful dish that everyone will love. Serve them with salsa or guacamole for an extra touch of flavor, and enjoy a wholesome meal that’s easy to customize according to your taste!
Ingredients
- 4–6 gluten-free tortillas
- 1 medium-sized onion (diced)
- 3 cloves of garlic (minced)
- 1 large eggplant (aubergine) chopped into small cubes
- 6 oz fresh spinach (roughly 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
- Heat oil in a skillet over medium heat. Add diced onion and fry for about 3 minutes until translucent.
- Add chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, and all spices to the skillet. Cover with a lid and cook over medium heat for about 12-15 minutes. Stir frequently until the eggplant is thoroughly cooked.
- Stir in the fresh spinach and cook for an additional 30-60 seconds until wilted. Turn off the heat once done.
- In another pan lightly greased with cooking spray, place one tortilla. Spoon some of the eggplant filling onto half of the tortilla followed by vegan cheese sauce.
- Fold the tortilla over to create a half-moon shape. Fry for about 2-3 minutes until golden brown on one side. Flip carefully using a spatula and cook the other side until nicely browned.
- Repeat steps for remaining tortillas. Cut each quesadilla into four pieces and enjoy hot!
Nutrition
- Serving Size: 1 quesadilla (120g)
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
