Easy Vegan Quesadillas
35 min
Makes 12 triangles; serves 4 as an appetizer or 2 as a main dish
Crispy tortillas filled with homemade cashew mozzarella, sautéed mushrooms, garlic, and spinach.
| prepPrepare homemade meltable mozzarella (about 15 minutes; omit optional agar) | |||||||
| 80 g raw cashews | Blend cashews, water, nutritional yeast, salt, garlic powder & tapioca until smooth | Heat skillet over medium heat; spread cheese on tortilla, cheese-side up | Arrange vegetables on half, fold over; cook until underside toasts | Flip, toast second side; transfer to plate & repeat with remaining tortillas | Cut into triangles & serve immediately | ||
| water | |||||||
| 1 tablespoon nutritional yeast | |||||||
| salt (for cheese) | |||||||
| garlic powder | |||||||
| 1 tablespoon tapioca flour | |||||||
| 1 tablespoon olive oil (optional) | Sauté mushrooms over medium heat until liquid evaporates, 6–7 min | Add garlic, cook 1 min | Add spinach, cook until wilted, 1 min; season with salt | ||||
| 280 g cremini mushrooms, thinly sliced | |||||||
| 3 cloves garlic, minced | |||||||
| 115 g raw spinach (about 5 large handfuls) | |||||||
| generous pinch of salt (for vegetables) | |||||||
| 4 large flour tortillas, burrito size | |||||||
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