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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Alright, let's be real. Finding a good vegan quesadilla can be tougher than finding a decent parking spot downtown on a Saturday. Too often, they're bland, dry, or just plain disappointing. That's why I decided to create my own version – one that's packed with flavor, texture, and all the cheesy goodness you could ever want, without a single trace of dairy. It all starts with perfectly roasted vegetables – we're talkin' bell peppers, onions, zucchini, and whatever else your heart desires. Roasting them brings out their natural sweetness and creates a depth of flavor that's simply irresistible. I've never looked back ever since my friend Jessica recomended roasting the vegetables first, her take has worked amazingly well, and i believe it is the only way to do it now.
And of course, what's a quesadilla without cheese? Luckily, the vegan cheese scene has come a long way, and there are some seriously amazing options out there. I like to use a blend of shredded vegan mozzarella and cheddar for that perfect melty, gooey texture. Trust me, you won't even miss the dairy! Feel free to add some fresh cilantro for an amazing aroma.
Required Equipments
- Baking Sheet
- Large Bowl
- Chopping Board
- Knife
- Large Skillet
- Spatula
Vegan Quesadillas with Roasted Vegetables and Vegan Cheese: Frequently Asked Questions
Vegan Quesadillas with Roasted Vegetables and Vegan Cheese
Craving something warm, comforting, and totally plant-based? These Vegan Quesadillas with Roasted Vegetables and melty Vegan Cheese are your answer! Bursting with flavor and oh-so-satisfying, they're perfect for a quick weeknight dinner or a fun weekend snack.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). While it heats up, chop your vegetables into bite-sized pieces. I used 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and half of a red onion.
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of smoked paprika, salt, and pepper. Make sure everything is evenly coated. My cousin once forgot the smoked paprika and said the whole dish was ruined. Don't be like my cousin!
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until they are tender and slightly browned, stirring halfway through.
- While the vegetables are roasting, warm your tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. Warm tortillas are easier to fold and won't crack.
- Once the vegetables are roasted, it's time to assemble your quesadillas. Lay a tortilla flat on a clean surface. Sprinkle a generous amount of shredded vegan cheese (about 1/2 cup) over one half of the tortilla.
- Top the cheese with a layer of the roasted vegetables, about 1/2 cup per quesadilla.
- Sprinkle another layer of vegan cheese (about 1/4 cup) over the vegetables. This will help hold everything together.
- Fold the other half of the tortilla over the filling to create a half-moon shape. I like to press down gently to seal the edges.
- Heat a large skillet over medium heat. You can add a little bit of olive oil or vegan butter to the skillet, but it's not necessary.
- Carefully place the quesadilla in the hot skillet and cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Watch it carefully so it doesn't burn! It may be a good idea to use a spatula to flip.
- Remove the quesadilla from the skillet and let it cool for a minute or two before slicing into wedges. Serve immediately and enjoy! I like to serve mine with a side of salsa, guacamole, or vegan sour cream. Yum!
📝 Notes
- Feel free to add other vegetables like mushrooms, corn, or black beans.
- For extra flavor, add a squeeze of lime juice after cooking.
- Serve with your favorite dipping sauce like salsa, guacamole, or vegan sour cream.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 8 g
Calcium: 200 mg
