One of my favourite weeknight dinners is Quesadillas. They are so versatile, you can stuff them with virtually anything. I actually love the spinach/mushroom combination so that what I used in this recipe, but feel free to use your favourite ingredients to make these quesadillas your own.

I made my own Vegan Cheese Sauce – well…..mock cheese sauce really because there’s no cheese in it but it’s so good and gooey – you won’t even know the difference. You can of course, use regular cheese – just follow my recipe below and sub your cheese choice for my Vegan Cheese Sauce.

So quick and easy to prepare – sauté your choice of veggies, assemble and eat! That simple! Serve these up with some guacamole and/salsa for a delicious and nutritious meal!

Savoury Spinach and Mushroom Quesadillas with Vegan Cheese

Servings

Ingredients

• 2 Cups Mushrooms sliced
• 2 Cups Spinach tightly packed
• 1 Chopped sweet pepper (red, yellow, green, orange) I used a green one in this recipe
• 1 Onion sliced lengthways
• 2 Cloves Garlic minced
• 2 Red/green Chillis finely chopped Add as per your taste - i like it spicy so I added 2
• 2 Tablespoon Oil
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Everything bagel spice Optional
• Juice of 1 lemon
• 10 small-sized flour tortillas (or corn)
• Vegan Cheese See my recipe for Vegan Cheese Sauce

Servings Ingredients 2 Cups Mushrooms sliced 2 Cups Spinach tightly packed 1 Chopped sweet pepper (red, yellow, green, orange) I used a green one in this recipe 1 Onion sliced lengthways 2 Cloves Garlic minced 2 Red/green Chillis finely chopped Add as per your taste - i like it spicy so I added 2 2 Tablespoon Oil 1/2 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Ground Cumin 1 Teaspoon Everything bagel spice Optional Juice of 1 lemon 10 small-sized flour tortillas (or corn) Vegan Cheese See my recipe for Vegan Cheese Sauce

Instructions

Filling

1. Heat the vegetable oil in a large skillet over medium-low heat.
2. Add the sliced onion, garlic and sauté, stirring occasionally for about 8-10 minutes, until the onions are cooked and just starting to brown.
3. Add the salt, cumin powder and chillis (if using) and stir until combined.
4. Add the mushrooms and sweet pepper and sauté, stirring occasionally until the mushrooms are cooked.
5. Add the spinach and cook until it is wilted.
6. Add the everything bagel spice and lemon juice, stirring until combined. Set aside and let cool.

Assembling the Quesadillas

1. For each quesadilla, place one tortilla on a heated non-stick frying pan and spread on the vegan cheese.
2. Spoon one fifth of the spinach/mushroom mixture over the cheese.
3. Spread the vegan cheese on second tortilla and place it cheese-side down over the one in the pan.
4. Toast over low heat, turning over once until the tortillas have browned to your preference.
5. Remove the quesadilla from the pan and let it rest at room temperature on a cutting board for about 3-4 minutes so it firms up and keeps it's shape.
6. Cut the quesadilla into wedges and serve on its own or alongside guacamole or salsa.

Recipe Notes

Vegan Cheese Sauce