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Easy and Quick Vegan Quesadilla recipe

Easy & Quick Vegan Quesadilla

Are you craving something hot, cheesy, and delicious? This one pan vegan quesadilla will satisfy your every craving. You will love it!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Breakfast, Main Course
Cuisine American, Mexican
Servings 2

Ingredients
  

Vegan Omelet

  • 3/4 cup chickpea flour
  • 1/4 cup arrowroot powder (or corn starch)
  • 1/4 tsp black salt
  • 1 tsp nutritional yeast
  • 1/4 tsp tumeric
  • 1/4 tsp salt
  • 1 pinch black pepper
  • 1/4 cup plant-based milk
  • 1/2 cup water

Filling

  • 1 large tomato
  • 1 spring onion
  • 1/2 red bell pepper
  • 1 handful fresh spinach
  • 4 tbsp vegan cheese

Quesadilla

  • 2 tortillas
  • 1 tbsp vegetable oil

Instructions
 

  • Combine the chickpea flour with the arrowroot powder, turmeric, black salt, salt, black pepper, nutritional yeast. Add the milk and water and whisk. The texture should be easily spreadable in a pan like pancake batter. If it's too thick add one tablespoon of water at a time.
  • Cut the tomato into slices. Cut the spring onion into slices. Dice the red pepper into small cubes. Use half for each quesadilla.
  • Heat one tablespoon of vegetable oil into a non-stick pan on medium-high heat
  • Once hot, add half of the tomato slices. Cook for 1 minute.
  • Add half of the chickpea mixture into the pan then immediately add half of the spring onions, half of the red pepper and half of the fresh spinach. Cover with the tortilla bread quickly and press down the bread with a flipper so it sticks to the chickpea mixture below. (Note: if you wait too long the bread will not stick to the chickpea mixture). Cook for 3-4 minutes.
  • Wiggle your pan around to make sure your quesadilla is not stuck to the pan.
    Holding the pan handle in one hand and the cover lid in the other, flip the pan over (so the pan is on top of the lid). Your quesadilla will now be on top of the lid. Gently slide it slowly back into the pan with small short movements.
  • Increase to high heat. Add half of your vegan cheese on top. Then inside your pan, fold over half of your quesadilla on top of the other half so you have a crescent. Cook for 2-3 minutes both sides until nice and crispy.
  • Serve onto a plate and cut into 4 wedges.

Notes

  • Don't have arrowroot powder? Substitute with organic corn starch or mung bean starch. 
  • If you don't have black salt use regular salt
Keyword quesadilla