Vegan spinach quesadillas which will make your mouth water! These easy to make quesadillas filled with eggplant, spinach, and vegan cheese are healthy, gluten-free and done in less than 30 minutes.
These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.
INGREDIENTS
- 4-6 tortillas (gluten-free if needed)
- 1 medium-sized onion, chopped
- 3 cloves of garlic, minced
- 1 large (300 g) eggplant (aubergine) chopped into small cubes (max. 1 inch)
- 6 oz (170 g) fresh spinach, roughly chopped
- 1/2 tbsp oil
- 4-5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed) or coconut aminos
- 1 tbsp balsamic vinegar
- Spice mix: 2 tsp onion powder, 1 tsp paprika, 1/2 tsp cumin powder, 1/2 tsp (ground) oregano, 1/4 tsp smoked paprika, ground chipotle chili powder to taste)
- Sea salt + pepper to taste
- 1 batch vegan cheese sauce
- Watch the video (scroll down a bit) to see all instruction steps.
- Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.
- Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked.
- Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.
Full read at https://elavegan.com/vegan-spinach-quesadillas/
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