🔪Prep Time: 15 minutes (not including time to make Pizza Sauce and Basic Cashew Cheese Sauce)
👩🍳Cook Time: 20 minutes
2 cups sliced fresh cremini mushrooms (or button mushrooms)
1 cup sliced green or red bell pepper
½ cup sliced red onion
2 cups loosely packed fresh spinach leaves
Salt and black pepper to taste
4 large flour tortillas (see Variation for making these gluten-free)
2 cups Pizza Sauce ; or store-bought vegan pizza or marinara sauce)
½ cup sliced pitted black olives
Basic Cashew Cheese Sauce
Olive oil spray
1Heat a large frying pan over medium heat. Add the mushrooms, bell pepper, and onion and cook until the mushrooms are tender, 3 to 4 minutes.
2Add the spinach and cook until just beginning to wilt. Remove from the heat and add salt and pepper.
3Transfer to a bowl. Clean out the frying pan.
4Lay out a tortilla. Spread tomato sauce on half. Top with a quarter of the veggies and a sprinkle of black olives.
5Drizzle about 3 tablespoons cheese sauce on top and fold over the other side of the tortilla.
6Repeat with the remaining ingredients.
7Heat the frying pan over medium heat. Spray the pan with olive oil and add 2 quesadillas. Spray the tops of the quesadillas with olive oil.
8After 2 to 3 minutes, when the bottom is golden, flip the quesadillas and cook for 2 to 3 minutes more, until both sides are crispy and golden.
9Place them on a plate and cover with aluminum foil. Repeat with the remaining quesadillas.
10Slice and serve immediately, with a light drizzle of the cheese sauce over the top and the extra pizza sauce as a dip.
11To make these gluten-free, you’ll need some large gluten-free tortillas. Since these tend to break when folded, the method will be a little different.
12Spread the pizza sauce, toppings, and cheese sauce over the entire tortilla, rather than just half.
13Top with another tortilla and cook as in step 3, repeating to make 2 total. Slice just as you would a normal pizza.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.