Vegan quesadillas | easy, cheesy, gluten-free recipe

Vegan quesadillas = a cheesy deliciousness!

Gimme some good cheesy vegan quesadillas and I am your friend lol. Seriously, quesadillas are life! I was a cheesaholic before I went vegan and that’s why I get so excited when I create a new vegan cheesy deliciousness. And this is one of them! You have to give it a try if you don’t believe me, it’s really that good. This recipe is dairy-free, gluten-free, nut-free, and everything is homemade from scratch. No strange ingredients which you can’t pronounce!

Filling for vegan quesadillas

The great thing about quesadillas is that you can get creative. You can make them with vegan cheese only or you can also add your favorite veggies. I love to add fried veggies and my favorite ones are peppers, mushrooms, and corn. I also love to add legumes like black beans (or kidney beans) because they are healthy and contain plant-based protein. Other delicious fillings are sweet potato and avocado.

Which vegan cheese?

As mentioned before I normally make everything from scratch because of two reasons. Either I can’t buy great vegan products in the store or I don’t want to buy them because they contain lots of unhealthy ingredients. Therefore I used my popular easy vegan cheese sauce for this recipe.

I added 1 teaspoon of psyllium husk powder which helps to make the sauce thicker and hold the tortilla together. You can leave out the psyllium husk powder if you don’t have it, the cheese sauce will still taste great. It’s ready in 3 minutes, it’s furthermore nut-free (no cashews!), soy-free and tasty.

However, if you don’t want to make your own vegan cheese sauce, you can simply use your favorite store-bought vegan cheese. I would recommend vegan mozzarella or vegan cheddar cheese.

Cheesy finger food for lunch or dinner

When I crave some delicious cheesy “finger food” I make these vegan quesadillas because the recipe is so easy to make. You just need to fry and season your favorite veggies, make the cheese sauce (or use store-bought cheese) and have your tortillas ready. I make my own tortillas with chickpea flour and tapioca flour because I cannot buy gluten-free tortillas in the store. In my opinion, they even taste better than wheat tortillas but you can, of course, use any store-bought tortillas of choice.

These vegan quesadillas are:

• Gluten-free
• Dairy-free
• Plant-based
• Nut-free (no cashews!)
• Flavorful
• Cheesy
• Soft
• Gooey
• Satisfying
• Easy to make

How to make vegan quesadillas:

1. First, spread some of the vegan cheese sauce in an even layer onto one tortilla.
2. Put about 4 tbsp fried veggies onto the cheese sauce and place another tortilla on top.
3. Fry in a lightly oiled skillet for about 2-3 minutes, flip and fry from the other side until both sides are nicely browned and toasty.
4. Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!

Should you recreate my vegan quesadillas, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.

Print Recipe

5 from 10 votes

Vegan quesadillas

These vegan quesadillas are perfect for lunch, dinner or as a filling snack! The recipe is gluten-free, dairy-free, nut-free, and super easy to make.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Snack

Servings: 4 servings

Ingredients

• 6 tortillas
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 2/3 cup black beans, cooked or canned
• 1/2 cup corn, cooked or canned
• 1 cup fresh mushrooms, sliced
• 1 tbsp oil divided
• 1 tbsp soy sauce or coconut aminos
• spice mix: 1 tsp onion powder, 1/2 tsp cumin powder, 1/2 tsp (ground) oregano, 1/4 tsp smoked paprika, 1/3 tsp red pepper flakes
• salt and pepper to taste
• 1 batch easy vegan cheese sauce (*see recipe notes)

Instructions

• Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms and fry over medium heat for 3-4 minutes. Add the corn, black beans, and spice mix and fry for a further 3-4 minutes.
  
• Make a batch of my easy vegan cheese sauce and spread some of it in an even layer onto one tortilla. You can use any other vegan cheese of choice.
  
• Now put 4 tbsp of the veggie mixture onto the cheese sauce and place another tortilla on top.
  
• Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.
  
• Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!

Notes

Vegan cheese sauce: I added 1 teaspoon of psyllium husk powder which helps to make the sauce thicker and hold the tortilla together. You can leave out the psyllium husk powder if you don't have it, the cheese sauce will still taste great.

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