• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Veggie quesadilla with apples & caramelized onions

    Published: Sep 24, 2018 · Modified: May 5, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Veggie quesadilla pin. Overhead vegan quesadillas with apples, spinach, and smoked vegan cheese.

    Overflowing in apples from an apple picking excursion? Make a veggie quesadilla with slices of crisp apple, smoked vegan mozzarella, caramelized onions, and baby spinach. It’s the quintessential autumn appetizer. 

    Vegan quesadillas with apples, caramelized onions, and spinach.

    No matter what the calendar says, it’s officially fall when we take our yearly trip to the apple orchard.

    My best friend, Michelle, comes up with her husband and daughters. We drive in tandem to the orchard.

    Then we get in line for a tractor ride to the part of the field where the apples are ripe. Armed with wooden baskets, we do some taste-testing, as we load them up.

    Apples in basket at orchard.

    Wetmore family with Cadry & David at orchard.

    This has been a tradition for eight years.

    Some years it’s too early in the season, and there are no apples. Some years it’s too late in the season, and there are no apples.

    And sometimes just like Goldilocks, we get everything just right. This year, we really hit that sweet spot.

    Apples on tree at orchard.

    The Honeycrisp apples were in season. And the trees were loaded with them. The flavor was a little bit tart, a little bit sweet, with a lot of crunch.

    Honeycrisp isn’t the variety of apple David and I typically buy in our day-to-day lives. (We’re a Pink Lady family.) But I don’t know what more you could want from an apple.

    Since bringing home our bounty, we’ve been knee deep in apple dishes.

    David made an apple berry pie. I made apple chutney for dipping Trader Joe’s vegetable samosas. (They’re one of my favorite vegan Trader Joe’s products.) And of course, we’ve also been eating them out of hand.

    Apples are a pretty regular part in David’s work lunches. (Check out this vegan packed lunch post for more ideas!)

    Vegan quesadilla with smoked cheese, apple, and caramelized onions.

    When I need something simple & savory, I’ve been making veggie quesadillas.

    A quesadilla with smoked vegan mozzarella, slices of crisp apple, caramelized onions, and baby spinach is just the snack that fall needs.

    It offers a beautiful balance of smoky and sweet.

    Apples in a basket with vegan quesadillas in background.

    Smoked non-dairy cheese

    When we were in the Quad Cities recently, I saw Miyoko’s smoked mozzarella in a grocery store there. That one is a little hard to come by where I live. So I had to pick up a package.

    If you don’t have access to Miyoko’s smoked mozzarella, no worries. It seems like more and more vegan cheese-makers are making smoky cheeses.

    Herbivorous Butcher and Follow Your Heart both have smoked gouda that would work well in today’s recipe for veggie quesadillas.

    Vegan quesadilla with pastrami, smoked cheese, apples, and caramelized onions.

    Add seitan or baked tofu for extra staying power

    To move this into meal category, the veggie quesadilla is also good with the addition of Herbivorous Butcher pastrami, vegan ham, or thinly sliced baked tofu.

    (The baked teriyaki tofu from Trader Joe’s or Wildwood savory tofu are good options.)

    Any of these options make the dish a little more filling. Plus, the vegan pastrami or ham gives an extra layer of smokiness.

    A tasty packed lunch option

    Obviously a veggie quesadilla is at its melty best straight out of the skillet. But I had some left over after shooting these photos. So I put the triangles into the refrigerator.

    When hunger strikes, I’ve been pulling out one or two wedges. They work surprisingly well straight from the refrigerator!

    So if you’re looking for something a little different to put in your lunchbox or cooler for a road trip, this is a good option.

    How to make this easy recipe

    Onions caramelizing in pan.

    Start by caramelizing onions in a skillet

    Put a little bit of oil in a skillet. Then add onions sliced in thin half moons. Allow them to brown in a skillet under a medium heat.

    Once they have some color, add a pinch of salt, and turn the skillet to low. Let them cook for about 20 minutes, stirring occasionally.

    Then add a drizzle of agave syrup, and give a stir. Let them cook for a couple minutes more, and then turn off the heat.

    Open faced vegan quesadilla with apples, caramelized onions, and spinach.

    Assemble the veggie quesadillas

    Bring a separate skillet to a medium heat.

    Add a tortilla, a couple Tablespoons of shredded smoked non-dairy cheese, thin slices of apple, a few pinches of spinach, and an even layer of caramelized onions.

    If you’re feeling extra hungry, add a few slices of seitan pastrami, seitan ham, or baked tofu.

    Then add another Tablespoon or so of shredded smoked vegan cheese. Top with another tortilla.

    Then toast the quesadilla on both sides, until the tortilla is a nutty shade of brown.

    Remove from the skillet, and cut it into triangles. Continue until you’ve made all of the quesadillas.

    Keep this recipe in mind for your apple orchard excursions! It’s a great one to quickly whip up after people have worked up an appetite from apple picking.

    Overhead vegan quesadilla on red plate with apples, spinach, smoked mozzarella, and caramelized onions.

    Vegan quesadillas with apples, caramelized onions, and spinach.

    Veggie quesadilla with apples & caramelized onions

    This veggie quesadilla has all the flavors of fall - crisp apple, smoked vegan cheese, baby spinach, and caramelized onions. To make it more of a meal, add slices of seitan pastrami, vegan ham, or baked tofu. A great appetizer or snack after apple picking! Makes 4 quesadillas.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Vegan
    Keyword: apples, dairy free, easy snack
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 4 people
    Calories: 362kcal
    Author: Cadry Nelson

    Ingredients

    • 1 medium-sized yellow onion cut in half, and sliced into thin half moons
    • 1 teaspoon organic canola oil or other neutral-flavored oil
    • Pinch salt
    • 1 teaspoon agave syrup
    • 8 whole wheat or white tortillas
    • ¾ cup shredded vegan smoked cheese divided*
    • 2 or 3 apples cut into thin slices with core removed
    • 1 cup baby spinach
    • Optional: 8 slices vegan pastrami or vegan ham or several thin slices of baked tofu

    Instructions

    • Bring a non-stick skillet to a medium heat with organic canola oil.
    • Break up all of the onion slices, so that they're in single thin moons. Scatter them evenly across the skillet.
    • Allow the onion slices to brown. Then add a pinch of salt, stir them with a spatula, and spread them evenly across the skillet again.
    • Turn the heat to low. Cook for 20 minutes, stirring occasionally, until the onions are soft and caramelizing.
    • Add agave syrup, and evenly combine it with the onions. Cook for a couple of minutes more. Remove from heat and set aside.
    • Bring a separate non-stick skillet to a medium heat. Lay one tortilla in the skillet. Top it with 2 Tablespoons of shredded vegan smoked cheese. Add several slices of thinly cut apple, and a few pinches of baby spinach.
    • If you are using any of the optional ingredients, add a couple slices of vegan pastrami or vegan ham, or a few slices of baked tofu.
    • Add one more Tablespoon of vegan smoked cheese. Then finish it with another tortilla. Brown on one side. Then flip the quesadilla and brown on the other.
    • If the tortillas start browning too quickly before the cheese can melt, lower the heat. It also helps to cover the skillet with a lid, if necessary, to melt the cheese.
    • Remove the quesadilla from the skillet to a plate, and move on to making the next one. Continue until all of the quesadillas are made.
    • Cut the quesadillas into triangles & serve.

    Notes

    *I used Miyoko's smoked mozzarella, but Herbivorous Butcher or Follow Your Heart smoked gouda would also be good options.

    Nutrition

    Calories: 362kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Sodium: 789mg | Potassium: 82mg | Fiber: 7g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 4.1mg | Calcium: 192mg | Iron: 2.7mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    More delicious & savory ways to use apples:

    • Fall salad with apples & candied pecans
    • Roasted Brussels sprouts with caramelized onions, apples, and pistachios

     

    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Susan

      September 24, 2018 at 9:41 pm

      The flavours of this just sound so delicious. It is 100% spring here now, but apple are always around!
      I am also a Pink Lady fan.

      Reply
      • Cadry

        September 25, 2018 at 8:28 am

        Thanks, Susan! You’re right. Apples are easy to get – whatever the time of year. I’m glad to hear you’re a Pink Lady fan too!

        Reply
    2. b

      September 25, 2018 at 7:04 am

      5 stars
      I am in love with this flavor combo! Darrol has been soooo quesadilla-oriented lately. I think we need to make these, ASAP! Whole Foods here just started stocking the smoky cheese from Violife, so it’s a good excuse to pick up a package!

      Reply
      • Cadry

        September 25, 2018 at 8:45 am

        Oh, I haven’t tried the smoky cheese from Violife. You’ll have to let me know what you think of it. I hope you and Darrol enjoy the veggie quesadillas!

        Reply
    3. Lisa Viger @Planted365

      September 26, 2018 at 4:52 am

      5 stars
      Mmm, sweet and savory! Love it 🙂

      Reply
      • Cadry

        September 28, 2018 at 8:40 am

        Thanks, Lisa!

        Reply
    4. Penny

      September 26, 2018 at 12:39 pm

      I’ve never been apple picking–it looks so fun! Also I never would’ve thought of this combo for quesadillas and it sounds amazing–I need to try it! I’m pretty sure we have the Miyokos smoked mozzarella around here too. Thanks for sharing 🙂

      Reply
      • Penny

        September 27, 2018 at 2:54 pm

        5 stars
        Update: I made them & they were so fun & delicious–thanks!

        Reply
        • Cadry

          September 28, 2018 at 8:41 am

          I’m so glad to hear it, Penny! Thank you for letting me know. I’m really happy you enjoyed them.

          Reply
    5. Shell

      September 27, 2018 at 8:41 am

      5 stars
      Our annual apple orchard visit is one of our most favorite times of the year! I love traditions. You have come up with some great uses for the apples! I love the idea of pairing them with Brussels Sprouts. The quesadilla reminds me of the apple melt that Fresh Market used to have. Yum!

      Reply
      • Cadry

        September 28, 2018 at 8:43 am

        I’m so glad we started going apple picking all those years ago. Looking back on the pictures, I can’t believe how much the girls have grown up over the years. Allison was a baby the first time we went! Then there were the years when they really believed there was an alligator in the creek while we were on the tractor… So many memories!

        Reply
    6. Kate

      October 03, 2018 at 6:33 am

      I absolutely LOVE the combination of apples and onions, so this recipe is one I definitely want to try! Apple picking is also something I really enjoy… It’s tradition!

      Reply
      • Cadry

        October 11, 2018 at 9:05 am

        Thanks, Kate! I’m glad you enjoy the tradition of apple picking too. It wasn’t something I did as a kid, but as an adult, I really look forward to it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Vegan taco pizza with black beans: A taste of nostalgia
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen