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

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American, Vegan

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))

Method

  1. 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.
  2. 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.
  3. Fold in the spinach and cook to wilt. 1 minute. Take off heat.
  4. 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.
  5. 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.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.