I have always wanted to master the quesadilla, with the crunchy tortilla and soft and creamy filling, but without any cheese and no plans of buying processed, over-priced vegan cheese, I set out on a mission to try and create a simple and low fat vegan quesadilla that could stand up to any non-vegan version.
I looked around and found that people filled their quesadillas with squashes or soft sweet potatoes and though that this could be a good starting point. I had some left over butternut squash from lunch the previous day and thought it will be a good idea to give a try. To my amazement, in less than 30 minutes, I had a large plate of warm quesadillas, and they did not disappoint.
These are very simple and I am hoping to tweak the recipe and make it more authentic.
- 2 large tortillas
- 1/2 onion chopped
- 1/4 cup of water
- 1 tomato finely chopped
- 1/2 cup of mushrooms finely sliced
- 1/2 cup of peppers (red, yellow, and/or orange)
- 1 handful of baby spinach
- 1 tsp of nutritional yeast
- 1 cup of cooked butternut squash finely diced
- Spices: 1 tsp each of salt, paprika, dried oregano, dried basil, dried rosemary
- In a pan, sauté the onions and spices in the water.
- When the onions are translucent, add the mushrooms and let them cook down and shrink
- After add the diced tomato, and peppers and mix them in for about a minute or two.
- Then add the butternut squash and mash it into the vegetable mix
- Add the nutritional yeast, then the spinach.
- Cover the mixture and let the spinach wilt.
- Take the filling off the heat and set aside.
- Heat a large, flat pan and then warm up the tortillas in the pan, a few seconds on each side.
- Take half of the filling and place it on half of the tortilla, then fold the other side of the tortilla on top of the filling and apply a slight pressure.
- After a few seconds, flip the tortilla and let the other side crisp up for another few seconds. When done, take it off the heat and repeat for the other tortilla.
- Cut up the quesadillas into little triangles and serve with salsa, or cashew cream.