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vegan mushroom quesadillas with jalapenos.

Easy Vegan Mushroom Quesadilla Recipe

Angela Milnes
This vegan mushroom quesadilla is perfect for satisfying that cheesy craving, and has some yummy mushrooms for extra flavor. You'd be hard pressed to find a more delicious quesadilla. 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Lunch and dinner
Cuisine Mexican
Servings 4 Quesadillas
Calories 425 kcal

Ingredients
  

Sauteed Mushrooms

  • 1 Package Mushrooms slice thinly, then diced
  • ½ Medium Onion see recommendations above
  • 1 tablespoon Cooking Oil such as grapeseed. eyeball it!
  • Pinch Salt
  • 1 tablespoon Soy sauce Or tamari or coconut aminos
  • 1 Clove Garlic Minced

Quesadillas

  • 8 Flour Tortillas 6-8 Inch in size is good
  • 1 Package Vegan Cheddar Such as Miyoko's or Daiya
  • ½ Wheel Vegan Mozzarella Cheese Miyoko's mozzarella cheese or whatever mozz you can find.
  • 1 Jalapeno Sliced
  • 1 Cup Pico de gallo
  • 1 Cup Vegan Sour Cream Such as The Forager Project

Instructions
 

  • Once mushrooms and onions are sliced and ready to go, heat a nonstick pan on medium heat. Add oil and onions with a pinch of salt, and sautée for 2-3 mins until they begin to soften. Then add mushrooms (and garlic if desired) and another pinch of salt. Stir every couple of minutes. You're looking for the mushrooms to release their water. 
  • Once the mushrooms release their juices, and their volume has reduced by at least half, it's time to start thinking about adding flavor back in. Let the water evaporate - once the mushrooms start sticking to the pan a little, add soy sauce. Let most of the soy sauce evaporate, then transfer to dish to cool. 
  • Put together quesadillas: Using the same pan as the previous step (it's already seasoned, don't let those flavors to go waste!), set the heat to low-medium. Lay down a tortilla. On one half of the tortilla, put down a thin layer of cheddar shreds. Then add a few teaspoon size pieces of mozzarella. Using a slotted spoon, lay down a thin layer of mushrooms, and top with sliced jalapeno. Fold the empty half over, and cover pan for 2-3 minutes. Then flip. The tortilla should have a little crispiness, but isn't burnt. Cover for another 2-3 minutes, then remove from pan, slice, and enjoy with pico and sour cream. 

Nutrition

Calories: 425kcalCarbohydrates: 59gProtein: 9gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1381mgPotassium: 296mgFiber: 3gSugar: 13gVitamin A: 304IUVitamin C: 10mgCalcium: 95mgIron: 3mg
Keyword easy vegan quesadilla, mushroom quesadilla, quesadilla vegan, vegan mushroom quesadilla, vegan quesadilla, veggie quesadilla
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