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Rich, hearty meaty flavor without any dairy or meat make these meaty vegan quesadillas a delicious meal you can’t get enough of!
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Easy Vegan Quesadillas
So… when I’m trying to eat a bit lighter and stick to meat-free dishes, quesadillas aren’t the first thing I think of. Until now. I recently made a delicious vegan taco skillet that honestly tastes meaty (with no soy, tofu, processed foods…) I decided to add it to a tortilla to see how it went.
The results were amazing! It is a creamy meaty vegan quesadilla with no cheese- and the veggies are toothsome enough to not feel like mush. All around, a huge win!
These delicious, creamy (without cheese!!!) quesadillas rest pretty much on this awesome Paleo Vegan Taco Skillet recipe. It has a TON of meaty flavor- and really has a creamy texture in a quesadilla! It is perfect between some slightly toasted tortillas! When you want that meaty vegan quesadilla flavor, this is the way to go!
How to Make Vegan Quesadillas
First assemble the following ingredients:
- Olive oil (2 tbsp) – Olive oil is used to sauté the vegetables, adding a rich flavor and ensuring they cook evenly without sticking to the pan.
- Bell pepper (1) – Bell peppers add a sweet and slightly tangy crunch, bringing a burst of color and freshness to the quesadilla filling.
- Eggplant (1) – When cooked, eggplant takes on a meaty texture and a deep, savory flavor, making it an excellent base for vegan quesadilla fillings.
- Zucchini (1) – Zucchini lends a mild flavor and tender texture, contributing moisture and bulk to the quesadilla without overpowering the other ingredients.
- Walnuts (1/2 cup) – Ground walnuts provide a hearty, nutty crunch and can mimic the texture of ground meat when combined with taco seasoning.
- Diced tomatoes with green chilis (8 oz) – This mixture introduces a spicy kick and a juicy, vibrant element that complements the richness of the other ingredients.
- Taco seasoning (2 tbsp) – Taco seasoning infuses the filling with bold, Mexican-inspired flavors, transforming the vegetables and walnuts into a savory, aromatic mixture.
- Water (1/4 cup) – A splash of water helps to distribute the taco seasoning evenly, allowing it to coat the filling ingredients and meld the flavors together.
- Large tortillas (4) – Tortillas serve as the canvas for the quesadilla, crisping up to a golden brown to encase the flavorful, “meaty” vegan filling inside.
Use this Method
Cook Filling. In a large pan, heat grapeseed oil until shimmery. Add bell pepper, and cook on medium high heat until slightly browned- about 4 minutes Add eggplant and zucchini, cook until reduced by half- about 10 minutes. Add walnuts, diced tomatoes, stir well and stir in taco seasoning with water. Stir well to mix and be sure seasoning evenly coats mixture. Let water cook off – about 10 minutes.
Heat Tortilla. Heat a large cast iron or nonstick pan on medium high until hot to the touch (sprinkle a little water in the pan to know if it is hot- it will sizzle if it is!) Reduce heat to low.
Fill and Finish. Add filling into 1/2 of tortilla, and place filling side up in pan. Let tortilla soften for about 30 seconds, then fold over. Cook on low until lightly browned, about four minutes. Flip and cook on other side until lightly browned. Remove and serve immediately. Repeat with remaining tortillas.
Tips and Tricks for Making Vegan Quesadillas
Choose the Right Tortillas: Opt for high-quality, medium-sized tortillas that are flexible enough to fold without breaking. Whole wheat, corn, or gluten-free tortillas can be great options depending on your preference and dietary needs.
Get Creative with Fillings: Consider adding a variety of fillings such as sautéed vegetables (bell peppers, onions, mushrooms), beans (black or pinto), corn, spinach, vegan meats, or even unconventional ingredients like sweet potatoes or butternut squash for added flavor and nutrition.
Season Well: Don’t forget to season your fillings. Spices like cumin, paprika, chili powder, and garlic powder can add depth to your quesadillas. Fresh cilantro, lime juice, and a pinch of salt can also elevate the flavors.
Pre-cook the Fillings: Sautéing your vegetables and other fillings before adding them to the quesadilla not only cooks them through but also enhances their flavor by caramelizing them slightly.
Mind the Moisture: If your fillings are too moist (e.g., cooked spinach), make sure to drain them well to avoid soggy quesadillas. Patting them dry with a paper towel can help remove excess moisture.
Even Distribution: Spread your fillings and cheese evenly across one half of the tortilla, leaving a small border around the edge to prevent spillage when you fold it.
Perfect the Flip: Use a wide spatula to carefully flip your quesadilla in the pan to ensure even cooking and a crispy exterior on both sides. Cooking on a medium heat helps to melt the cheese without burning the tortilla.
Press Down: After flipping, gently press down on the quesadilla with the spatula to ensure the fillings meld together nicely with the melting cheese.
Cutting Technique: Let the quesadilla cool for a minute before cutting to allow the cheese to set slightly. This makes for cleaner cuts and keeps the fillings from spilling out.
Experiment with Sauces: Serve your quesadillas with a variety of dips and sauces like guacamole, salsa, vegan sour cream, or a spicy chipotle sauce to keep things interesting.
Add Freshness: Garnish your quesadillas with fresh ingredients like diced tomatoes, avocado slices, or a squeeze of lime right before serving to add a burst of freshness.
Make It a Meal: Pair your quesadillas with sides like a simple salad, rice, or beans to round out the meal and add additional nutrients.
Leftovers are Great: Don’t shy away from making extra. Quesadillas can be refrigerated and reheated in a pan to get the tortilla crispy again, making for an easy and quick meal later.
FAQS
Marinate your vegan meat substitute in spices and sauces before cooking. A mix of cumin, chili powder, smoked paprika, garlic powder, onion powder, and a bit of soy sauce or liquid smoke can add depth and a meaty savoriness to your filling.
Yes, you can use a non-stick pan or a good quality non-stick griddle to cook your quesadillas without oil. Alternatively, you could use a light spray of a cooking oil or a small amount of vegetable broth to prevent sticking.
Ensure your fillings are not too wet; drain or pat dry any ingredients that could release moisture, such as cooked mushrooms or jackfruit. Also, avoid overloading the quesadillas with sauce or salsa before cooking.
You can prepare multiple quesadillas and keep them warm in the oven on a low setting while you cook the rest. Alternatively, use a large griddle to cook several quesadillas at once.
Yes, you can freeze cooked vegan quesadillas. Allow them to cool, then wrap them individually in foil or parchment paper and place them in a freezer bag. Reheat in a toaster oven or skillet until crispy and warm.
Use gluten-free tortillas made from corn, rice flour, or other gluten-free grains. The filling is gluten free!
Traditional dips like salsa, guacamole, and vegan sour cream are great. For something different, try a vegan cashew cheese sauce, a smoky chipotle dip, or a tangy avocado-lime dressing.
What to Enjoy with Vegan Quesadillas
Guacamole: This creamy dip made from ripe avocados is a classic pairing with quesadillas. You can add lime juice, cilantro, and a pinch of salt for extra flavor.
Salsa: Choose from a variety of salsas such as fresh pico de gallo, tangy salsa verde, or a spicy roasted tomato salsa to add a burst of flavor to your quesadillas.
Vegan Sour Cream: A dollop of vegan sour cream can add a cool, tangy contrast to the warm and crispy quesadillas.
Refried Beans: A side of vegan refried beans can add protein and fiber to your meal, making it more filling and nutritious.
Spanish Rice: Flavorful Spanish or Mexican rice can complement the flavors in the quesadillas and make the meal more satisfying.
Corn on the Cob: Grilled or boiled corn on the cob, seasoned with lime and chili powder, can add a sweet and spicy side to your meal.
Salad: A light and fresh salad with a zesty lime vinaigrette can balance the richness of the quesadillas. Consider ingredients like mixed greens, cherry tomatoes, cucumber, and avocado.
Roasted Vegetables: Roasted bell peppers, zucchini, onions, and mushrooms can add a smoky flavor and extra nutrition to your meal.
Pickled Vegetables: Quick-pickled onions, jalapeños, or radishes can add a tangy crunch that pairs well with the soft and melty quesadillas.
Fresh Cilantro and Lime Wedges: Serving your quesadillas with fresh cilantro and lime wedges on the side allows everyone to add a burst of fresh flavor to their dish.
Chips and Queso: Vegan queso dip with tortilla chips can be a great starter or side, adding a cheesy, spicy element to your quesadilla feast.
Fruit Salsa: For a sweet twist, consider a fruit salsa made with mango, pineapple, or peach. The sweetness can complement the savory flavors of the quesadillas.
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Meaty Vegan Quesadillas
Equipment
Ingredients
- 2 tbsp olive oil
- 1 bell pepper any color, diced
- 1 eggplant skin on, diced
- 1 zucchini diced
- ½ cup walnuts diced very fine
- 8 oz diced tomatoes with green chilis
- 2 tbsp taco seasoning
- ¼ cup water
- 4 large tortillas
Instructions
- In a large pan, heat grapeseed oil until shimmery.
- Add bell pepper, and cook on medium high heat until slightly browned- about 4 minutes
- Add eggplant and zucchini, cook until reduced by half- about 10 minutes.
- Add walnuts, diced tomatoes, stir well and stir in taco seasoning with water.
- Stir well to mix and be sure seasoning evenly coats mixture.
- Let water cook off – about 10 minutes.
- Heat a large cast iron or nonstick pan on medium high until hot to the touch (sprinkle a little water in the pan to know if it is hot- it will sizzle if it is!)
- Reduce heat to low.
- Add filling into 1/2 of tortilla, and place filling side up in pan.
- Let tortilla soften for about 30 seconds, then fold over.
- Cook on low until lightly browned, about four minutes.
- Flip and cook on other side until lightly browned.
- Remove and serve immediately. Repeat with remaining tortillas.
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This looks great! I’ve been trying to eat less meat lately so this is perfect – I’m wondering if I can make it without telling my husband it’s vegan and get away with it….we’ll see!