Description
Enjoy these Vegan Spinach Quesadillas filled with eggplant and vegan cheese sauce. Perfect for any meal! Try this delightful recipe today!
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 (homemade or store-bought)
- 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)
Instructions
- Heat oil in a skillet over medium heat. Sauté onion for 3 minutes until translucent.
- Add eggplant and garlic; cook for about 12-15 minutes until tender. Stir in balsamic vinegar and spices.
- Mix in spinach and cook until wilted.
- Prepare vegan cheese sauce while veggies cook.
- Assemble quesadillas by placing filling on one half of each tortilla, topped with cheese sauce.
- Cook on each side in the skillet until golden brown and crispy.
- Serve hot with salsa or guacamole.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 quesadilla
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg