Easy Vegan Quesadillas

Simple fajita spiced vegetables, along with a little vegan cheese, makes for a simple lunch or midweek meal. It’s much easier to flip them if you use mini tortillas, as opposed to the larger ones

Yield; Four quesadillas (396kcal each) Cook time; 25 minutes

You’ll need;

  1. Two peppers, thinly sliced
  2. One brown onion, thinly sliced
  3. Four large white mushrooms, sliced
  4. Spice mix; One teaspoon of both chilli powder and smoked paprika. Half a teaspoon of the following; salt, onion powder, garlic powder and cumin. Finally one quarter of a teaspoon of cayenne pepper
  5. 200g/7oz dairy free cheese, grated (I used Tesco free from chilli and jalapeño)
  6. A teaspoon of dairy free margarine
  7. Eight mini tortillas


  • Firstly cook the vegetables in a frying pan over a medium heat. Add the peppers and onion and allow to cook for ten minutes
  • Next add the mushrooms and sprinkle over the spice mix, give everything a good mix to combine
  • After about five minutes, the mushrooms will have released their liquid and cooked down, set aside until you’re ready to assemble the quesadillas
  • In a smaller frying pan over a medium heat, add the teaspoon of margarine. Once melted add in a tortilla
  • Scatter over 25g/0.9oz cheese, one quarter of the vegetables, top with the other 25g/0.9oz of cheese and a second tortilla
  • Allow the cheese to melt, and the tortilla to become golden brown before carefully flipping over
  • One the cheese is melted, and both sides are golden brown, slice into quarters and serve


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