Simple, practical, and full of everyday flavour, Vegan Mushroom Quesadilla with Cashew Mozzarella is a vegan, vegetarian American, Vegan main course made with large tortillas, oil, and sliced onion in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.