Go Back
–+ servings
Grilled and sliced Vegan Mushroom Quesadilla on Wood board
Print Recipe
5 from 38 votes

Vegan Mushroom Quesadilla with Cashew Mozzarella

Easy Vegan Mushroom Quesadilla with Cashew Mozzarella. These Spinach mushroom quesadillas have a delicious caramelized mushroom filling and gooey cashew mozzarella! Add beans for a hearty meal. Vegan Recipe, Easily Gluten-free, Soyfree, nut-free option in notes. Makes 2 large quesadillas
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Vegan
Keyword: mushroom quesadilla, spinach mushroom quesadilla, spinach quesadilla, vegan quesadilla, vegan spinach mushroom quesadilla
Servings: 4
Author: Vegan Richa

Ingredients

  • 2 large tortillas (10 inch) , See notes for gluten-free

Mushroom spinach mixture:

  • 1 tsp oil
  • 1/2 cup sliced onion
  • 10 oz sliced mushroom
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 tsp vegan worcestershire sauce , optional
  • 1/4 cup water
  • 4 oz spinach

Cashew Mozzarella

  • 1/2 cup raw cashews (preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free
  • 1 cup water
  • 2 tsp extra virgin olive oil
  • 1 small garlic clove
  • 3/4 tsp salt
  • 1 teaspoon fresh lemon juice
  • a pinch of onion powder
  • 1/2 tsp miso
  • 2  tsp  flour  (use rice flour or 3 tsp potato starch for glutenfree)
US Customary - Metric

Instructions

  • Mushroom spinach Mixture: Heat oil in a skillet over medium heat. Add onions and mushrooms. Add a pinch of salt and cook until onion turns translucent.
  • Add the balsamic vinegar, soy sauce, vegan worcestershire and garlic powder and mix, add water and cover and cook for 5 to 6 mins or mushrooms are tender to preference.
  • Fold in the spinach and cook to wilt. 1 minute. Take off heat.
  • Cashew Mozzarella: Blend all the ingredients for the mozzarella, (You can also add 2 tsp tapioca starch for stringier result). Add to a skillet over medium heat. Cook stirring occasionally to thicken for 6 to 7 mins. Let it cool for a few mins.
  • Assemble the quesadilla: Spread the mozzarella on all of 2 large tortillas. Spread the mushroom mixture on one half. Fold over, press and grill the tortillas or heat in hot cast iron skillet over medium-high heat, until crisp. Flip and heat if using a skillet.
  • Let it sit for a minute, then slice and serve as is or with hot sauce or salsa.
    To Store: Refrigerate the cashew mozzarella in a closed container for upto 4 days. Store the mushroom spinach mixture in the fridge for upto 3 days.
    Refrigerate the grilled quesadilla leftovers for upto 2 days, reheat on a grill and serve.

Notes

Nutrition is for 1 serving. (half of 1 large quesadilla)

Nutrition

Calories: 209kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 542mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2660IU | Vitamin C: 11.6mg | Calcium: 55mg | Iron: 3mg