Calling all cheese lovers! We’ve whipped up a quick, easy, delicious recipe that’s perfect for lunch, dinner, or even a party hors d’oeuvre. (I have to Google the spelling of hors d’oeuvre every single time I type it – anyone else?) It’s the holy grail of finger foods, the stuff we can’t stop snacking on, the incredibly addictive addition to all future picnics– Vegan Quesadillas Recipe done up Mediterranean style with Smoked Provolone Vegan Cheese.
Naysayers will argue that quesadillas can’t be made without cheese– but they’ve never tried our Smoked Provolone Cheeze Spread, which feels right at home in this plant-based take on a Mexican classic. While there’s nothing wrong with beans, salsa, and guac, we chose the vegan quesadilla path less traveled and made these bite-sized beauties with delicious Mediterranean flavors. Sun-dried tomatoes and baby spinach are quickly sautéd in olive oil and garlic (emphasis on quick – we’re talking two minutes tops) and join kalamata olives and marinated artichokes on a supple tortilla for an extremely tasty lunch/dinner/snack. Whew!
Can I tell you the secret to making a perfect vegan quesadilla that doesn’t explode all over the place when you flip it? Well, it’s less of a secret and more of a hot tip. Rather than using two tortillas and making your quesadilla sandwich style, just use one tortilla and fold it in half. Having that folded edge will make your life so much easier when it’s time to flip your quesadilla and toast the other side. Easy peasy.
If you’ve found yourself in a lunch rut, this Mediterranean inspired Vegan Quesadillas Recipe will lift you right out of it. They’re really delicious on their own, but if you’re looking for a little extra oomph I recommend dipping them in a bit of tahini or hummus. Or, you know, extra Smoked Provolone Cheeze Spread. Because why stop now?
Ps. Let me know on Instagram if you make this Vegan Quesadilla Recipe and what you thought of it!
Peace.Love.Plants.
Tiffany
Vegan Quesadillas Recipe
Mediterranean Inspired with Smoked Provolone Vegan Cheese
Serves 3 to 4
Ingredients
- 2 tsp. olive oil, divided
- 2 garlic cloves, minced
- 4 cups baby spinach
- 1 cup sun-dried tomatoes
- Pinch of salt and black pepper
- 1 container Plant Perks Smoked Provolone Cheeze Spread
- 3 to 4 medium sized tortillas
- ¼ cup kalamata olives, sliced
- ¼ cup marinated artichoke hearts, chopped
- Hummus or tahini, for dipping (optional)
Instructions
- Warm a teaspoon of olive oil in a skillet over medium-low heat. Add the garlic, spinach, and sun-dried tomatoes. Sprinkle with a pinch of sea salt and black pepper. Cook, stirring frequently, until the spinach is wilted, about 2 minutes. Scoop veggies into a bowl and set aside.
- Spread a dollop of Smoked Provolone Cheeze Spread onto each tortilla, covering the entire surface. Use tongs to transfer the spinach and sun-dried tomato mixture to half of each tortilla, along with the kalamata olives and artichoke hearts. Fold the tortillas over and press down gently.
- Warm the remaining teaspoon of olive oil in your skillet over medium heat. Carefully place one of the quesadillas into the skillet and cook until lightly toasted, about 3 minutes. Flip and cook the other side. Repeat with the remaining quesadillas.
- To serve, slice each quesadilla into four pieces. Serve with a side of hummus or tahini for dipping, if desired.