Say hello to your new favorite weeknight dinner! These grilled vegan quesadillas are bursting with the fresh, vibrant flavors of summer. Crisp asparagus, juicy roma tomatoes, and fragrant basil are tucked into a warm tortilla with gooey, melted vegan mozzarella. They’re incredibly easy, ready in 20 minutes, and perfect for a casual backyard meal.
Ingredients
• 4 large flour tortillas, 9 to 10-inch or 23 to 25 cm
• 1 tablespoon vegetable oil, 15 ml
• 2 large roma tomatoes, thinly sliced
• 8 ounces fresh thin asparagus, 225 g, trimmed and cut into 1-inch or 2.5 cm pieces
• 1/2 cup shredded fresh basil, 15 g
• 1 1/2 cups shredded vegan mozzarella, 6 ounces or 170 g
• Fruit salsa or marinara sauce, for serving, optional
Instructions
1. Brush 1 side of each tortilla with oil. Place tortillas, oiled sides down, on a baking sheet. Top half of each tortilla with tomatoes, asparagus, and basil; sprinkle with vegan mozzarella. Fold tortillas in half over the filling, pressing lightly.
2. For a charcoal or gas grill, preheat to medium heat. Grill the quesadillas on the rack of an uncovered grill for about 2 minutes, or until the vegan cheese starts to melt and the tortillas begin to brown, turning once halfway through.
3. To serve, cut the quesadillas into wedges. If desired, serve with fruit salsa or marinara sauce.
Nutritional Information
• PER SERVING (ESTIMATED): 289 cal., 14 g total fat (6 g sat. fat), 0 mg chol., 446 mg sodium, 27 g carb., 2 g fiber, 15 g pro. Note: Actual nutrition will vary based on the brand of vegan cheese and tortillas used.
Pro Tips
• For the best melt, use a high-quality vegan mozzarella brand specifically designed for melting. Some brands stretch and brown better than others.
• No grill? Cook these quesadillas in a large, non-stick skillet over medium heat for 2-3 minutes per side until golden, crispy, and the cheese is melted.
• Feel free to add other veggies like thinly sliced bell peppers, zucchini, or sautéed mushrooms for extra flavor and nutrients.
FAQ
Q: How can I add more protein to these vegan quesadillas
A: To boost the protein, add a layer of black beans, pinto beans, or seasoned chickpeas along with the other vegetables. You could also include some crumbled firm tofu or a plant-based ground meat alternative for a heartier meal.
Q: Can I make these quesadillas gluten-free or with dairy cheese
A: Yes, this recipe is easily adaptable. For a gluten-free version, simply use your favorite brand of gluten-free tortillas. If you are vegetarian but not vegan, you can substitute the vegan mozzarella with traditional dairy mozzarella or a Monterey Jack cheese.
Q: What is the best way to store and reheat leftover quesadillas
A: Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. To maintain a crispy tortilla, reheat them in a dry skillet over medium heat, on a grill, or in an air fryer until the cheese is re-melted and the outside is golden. We don’t recommend using a microwave as it can make the tortilla soggy.
