Description
Vegan Spinach Quesadillas are a delightful and nutritious meal option, bursting with flavor from eggplant and a creamy vegan cheese sauce. These quesadillas are perfect for lunch, dinner, or as a satisfying snack. Made without gluten or dairy, they cater to various dietary preferences while still being packed with tasty ingredients. The rich combination of spices and textures makes each bite an enjoyable experience.
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (cubed)
- 6 oz fresh spinach (chopped)
- Vegan cheese sauce
- 1/2 tbsp oil
- 4–5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed)
- 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)
Instructions
- Gather all ingredients and prepare the vegetables.
- Heat oil in a non-stick skillet over medium heat. Sauté onion for 3 minutes, then add eggplant, garlic, and seasonings. Cook covered for 12-15 minutes until tender.
- Stir in spinach until wilted.
- Assemble quesadillas by layering filling and cheese sauce between tortillas in the skillet.
- Cook each side for 2-3 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg