Vegetable Quesadillas (Vegan Quesadillas)

I love Mexican food and vegetable quesadillas is one of my favorites. But since the traditional quesadillas has cheese as the major component and I have been avoiding dairy now, I had been missing out on this food for the last few months. But as they say- necessity is the mother of invention and I kept wondering what could be a good substitute for the cheese.  Then one day as I picked up almond butter from Whole Foods the idea dawned on me. I couldn’t wait to try it. !

I tried it and it came out absolutely delicious.! I make this regularly now for lunch for myself along with a green smoothie. Yum.

Vegetable Quesadillas (Vegan Quesadillas)

  • Servings: Makes 6 wedges (about 2 servings when served with soup or smoothie)
  • Time: about 20 minutes
  • Difficulty: Easy
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  • 2 tsp olive oil
  • 1/2 of a small onion, thinly sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup chopped spinach
  • 1/2 cup mushrooms
  • about 1/4 tsp salt
  • 1/4 tsp red chili pow (cayenne pepper)
  • pinch dried oregano
  • 1/2 of a ripe avocado, chopped
  • about 2 tbsp almond butter
  • 2 whole wheat or multi grain tortillas

Heat a saute pan and add the oil.  When hot add the onions and sauté for about a minute on high. Next add the veggies except the mushrooms and cover with a lid and cook on low/medium heat for about 3-4 minutes until the veggies are steamed but still crisp.  Add the mushrooms and stir fry for another 2 minutes on medium.  Add the salt, chili pow and oregano. Turn heat off.

Heat a frying pan and brush it lightly with oil.  Place a tortilla on it. Apply almond butter on half the tortilla. Spread the cooked veggies on top of this half.  Spread almond butter on the other half and fold this half over the veggies. Flip carefully to cook on other side too for about 1 minute.  Transfer to a plate and cut into wedges and serve with hot sauce. Repeat same with the other tortilla.


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