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.
Servings: 4 people
Calories: 362kcal
Ingredients
- 1 medium yellow onion cut in half, and sliced into thin half moons
- 1 teaspoon avocado oil or other neutral-flavored oil
- Pinch of salt
- 1 teaspoon agave syrup
- 8 tortillas whole wheat or white
- ¾ cup shredded vegan smoked cheese divided*
- 2 or 3 apples cut into thin slices with core removed
- 1 cup baby spinach
- 8 slices vegan pastrami vegan ham, or several thin slices of baked tofu (Optional)
Instructions
- Bring a non-stick skillet to a medium heat with 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
