Vegan Spinach & Mushroom Quesadillas

🛒 Ingredients

• #For the Filling;
• 250 g chestnut or button mushrooms — thinly sliced
• 200 g fresh spinach leaves — washed and roughly chopped
• 2 cloves garlic — minced.. 1 small onion — finely diced
• 1 tbsp olive oil.. ½ tsp ground cumin
• ½ tsp smoked paprika.. ¼ tsp onion powder
• Salt and black pepper — to taste.. Pinch of chilli flakes (optional)
• #For the Creamy Cheese Layer;
• 150 g plant-based mozzarella-style cheese — grated
• 2 tbsp plant-based cream cheese or thick coconut cream
• 3 tbsp nutritional yeast.. 1 tsp lemon juice
• #For Assembly & Cooking
• 8 small or 4 large flour tortillas (vegan)
• 1 tsp olive oil or vegan butter — for brushing

👩‍🍳 Instructions

1. 1

   Sauté the mushrooms: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook gently for 3 minutes until soft and translucent. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until golden brown and all released liquid has evaporated. Dry mushrooms ensure crisp tortillas!

2. 2

   Add spinach and season: Stir in the minced garlic and cook for 1 minute until fragrant. Add the spinach in batches, letting it wilt down gradually. Once softened, stir in cumin, smoked paprika, onion powder, salt, plenty of black pepper, and chilli flakes if using. Cook for 2 more minutes to blend the flavours, then remove from heat. Stir in lemon juice and allow the mixture to cool slightly.

3. 3

   Prepare the cheese mixture: In a small bowl, combine the grated plant-based mozzarella, nutritional yeast, and cream cheese. Mix until well combined — this creates a rich, melty layer that holds everything together.

4. 4

   Assemble the quesadillas: Lay out half of the tortillas flat. Spread a thin layer of the cheese mixture over each tortilla, then top evenly with the spinach and mushroom filling. Scatter any remaining cheese over the filling, then place a second tortilla on top to form a sandwich. Press down gently to seal.

5. 5

   Cook until golden and crisp: Wipe the pan clean and heat over medium-low. Lightly brush the outside of each quesadilla with a tiny amount of oil. Place one or two at a time into the hot pan and cook for 2–3 minutes per side until the tortilla is deep golden and crisp, and the cheese inside has fully melted. Press down lightly with a spatula while cooking to help the layers hold together.

6. 6

   Serve warm: Transfer to a cutting board and slice into halves or quarters. Serve immediately while hot and crisp, alongside salsa, guacamole, extra lime wedges, or a cooling plant-based sour cream.