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.

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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


  1. In a pan, sauté the onions and spices in the water.
  2. When the onions are translucent, add the mushrooms and let them cook down and shrink
  3. After add the diced tomato, and peppers and mix them in for about a minute or two.
  4. Then add the butternut squash and mash it into the vegetable mix
  5. Add the nutritional yeast, then the spinach. IMG_3655
  6. Cover the mixture and let the spinach wilt.
  7. Take the filling off the heat and set aside.
  8. Heat a large, flat pan and then warm up the tortillas in the pan, a few seconds on each side.
  9. 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.
  10. 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.
  11. Cut up the quesadillas into little triangles and serve with salsa, or cashew cream.

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