Savoury Spinach and Mushroom Quesadillas with Vegan Cheese
Ingredients
Instructions
Filling
  1. Heat the vegetable oil in a large skillet over medium-low heat.
  2. Add the sliced onion, garlic and sauté, stirring occasionally for about 8-10 minutes, until the onions are cooked and just starting to brown.
  3. Add the salt, cumin powder and chillis (if using) and stir until combined.
  4. Add the mushrooms and sweet pepper and sauté, stirring occasionally until the mushrooms are cooked.
  5. Add the spinach and cook until it is wilted.
  6. Add the everything bagel spice and lemon juice, stirring until combined. Set aside and let cool.
Assembling the Quesadillas
  1. For each quesadilla, place one tortilla on a heated non-stick frying pan and spread on the vegan cheese.
  2. Spoon one fifth of the spinach/mushroom mixture over the cheese.
  3. Spread the vegan cheese on second tortilla and place it cheese-side down over the one in the pan.
  4. Toast over low heat, turning over once until the tortillas have browned to your preference.
  5. Remove the quesadilla from the pan and let it rest at room temperature on a cutting board for about 3-4 minutes so it firms up and keeps it’s shape.
  6. Cut the quesadilla into wedges and serve on its own or alongside guacamole or salsa.
Recipe Notes

Vegan Cheese Sauce