Easy Recipe for Vegan Quesadillas

Minimal ingredients, cheap veggies, a fun lunchtime meal to make, and packed with flavour, are all things you are going to get from this easy recipe for vegan quesadillas. You will love this one, and if you don’t you can easily customize it to your tastes.

This veggie-packed folded quesadilla is a great alternative to the mundane lunchbox regulars that you have gotten too used to eating. You don’t need much to cook this up either, just a couple of frying pans (a stove helps as well, but to be fair, you could campfire this one if you wanted). You could also cook the fillings a bit in advance if you wanted and then just fold and fry the quesadillas at lunchtime.

Vegan Quesadilla Ingredients

4 tortillas

170 g guacamole

1 red onion

150 g chestnut mushrooms

150 g grated vegan cheese

100 ml of vegetable stock

2 tsp olive oil

Vegan Quesadilla Recipe

Let’s start with the onion, which to be fair, you could just fry in some olive oil, but here’s what we would do. Make about 100 ml of vegetable broth and slice the onion finely (don’t dice it). Just for a minute fry the onion in a bit of olive oil in a pan at high heat, but don’t brown them, then add the veggie broth and turn down to medium heat and fry the onions until all the liquid has been taken up by the onion and there’s nothing left in the pan but a sticky, tasty pile of flavour-packed red onions.

The mushrooms are even easier, measure out 150 g of them, give them a rinse, pull the storks, and then slice them once, no need to dice the mushrooms up more, they’ll shrink down anyway. In a pan on medium to high heat, with a dash of olive oil throw in the mushrooms and cook them until they are soft. This should take no more than 7 minutes, and turn them a couple of times as well.

Now for the fun bit, visually we find this part satisfying and suddenly you have this great-looking, gooey lunchtime bite. Lay a tortilla down and grab a pair of scissors, cutting it into the centre one time. Then take a scoop of each of your ingredients and spread them out into four-quarters of the tortilla. Finally, fold your tortilla over three times until you have a layered quarter left, then in the pan on medium heat, just fry your quesadilla for about a minute per side, just so that it starts to crisp and brown. You can have a whole stack of them in and out of the pan in no time, and then enjoy them while the veggies are warm and the not cheese is melted.

EASY RECIPE FOR VEGAN QUESADILLAS

Minimal ingredients, cheap veggies, a fun lunchtime meal to make, and packed with flavour. This veggie-packed folded quesadilla is a great alternative to the mundane lunchbox regulars that you have gotten too used to eating.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course lunch, Side Dish, Snack

Cuisine Mexican, vegan

Servings 4

Ingredients

  

• 4 tortillas
• 170 g of Guacamole
• 1 Red Onion
• 150 g of Chestnut Mushrooms
• 150 g Grated Vegan Cheese
• 100 ml Vegetable Stock
• 2 tsp Olive Oil

Instructions

 

• Boil the kettle and make 100 ml of vegetable broth.
• Slice the red onion finely.
• Heat a frying pan over a high heat and once it’s warm add 1 tsp of oil.
• Fry the onions for just a minute so they start to soften and then add the vegetable stock, turn the pan down to a medium heat and fry the onions until the liquid has gone and you are left with some sticky fried onion.
• Rinse the mushrooms, and pull the stalks out, then slice them up.
• In a pan on a medium heat, add 1 tsp of olive oil and then cook the mushrooms until they’re soft.
• Take one tortilla and cut from the centre to the outside in one cut.
• Spread a quarter of each of your ingredients onto the four quarters of the tortilla, then fold it three times.
• Repeat for the remaining 3 tortillas.
• In a pan over a medium heat, fry all four quesadillas for 1 minute per side, until they just start to brown and crisp.

Keyword guacamole, mushroom, onion, tortillas, vegan cheese

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