By the Gracious Vegan
I started this recipe by experimenting with sliced mushrooms and fresh baby spinach. Eventually I came to prefer finely chopped mushrooms (with the food processor) and frozen chopped spinach. This smoother base stays in the tortilla better when you eat, and the flavors blend nicely. Optional layers and toppings make these extra-special quesadilla, and very healthy too.
Makes 5 servings
Start the vegan crema if you choose to use it (highly recommended).
Sauté these ingredients in a large skillet or a Dutch oven with a Tablespoon or two of water, stirring frequently, until the liquid released by the mushrooms is almost evaporated and vegetables are soft, about 8 minutes.
4 large cloves garlic, minced, grated, or finely chopped
8 ounces mushrooms (your favorite variety), chopped in a food processor or finely chopped with a knife
Add spinach and cook for 2-5 minutes, stirring frequently, until spinach is thawed and well combined with the garlic and mushrooms.
10-12 ounces frozen chopped spinach (thawed, or you can thaw it in the pan)
Drain mixture if there is excess liquid or cook a bit longer to make sure the mixture is dry. Then stir in the following ingredients and stir until everything is well incorporated.
3-4 Tablespoons vegan crema, silken tofu (whisked in a bowl until smooth), vegan sour cream, vegan cream cheese, or thick cashew cream
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Spread a fifth of the mixture onto half of each tortilla and top with shredded vegan cheese as an option.
Five 8” whole wheat flour tortillas
1 cup vegan cheese (optional) (not oil-free – see crema option below for oil-free)
Then fold the tortilla in half. Cook the quesadillas on a griddle or in a dry skillet until light brown on the first side, then flip them and cook them on the second side until light brown.
For an oil-free option, gently open the cooked quesadilla and add one or more additional layers:
Chopped red onion, red pepper, chopped cilantro, and/or green onions
A scattering of beans, such as black or pinto beans
Timing: About 30 minutes (if the vegan cream is already made)
Nutrition: whole-food unprocessed, WFPBNO
Gluten-free if gluten-free tortillas used