These Vegan Spinach Quesadillas are a delightful and healthy choice for any meal. Packed with nutritious eggplant and creamy vegan cheese sauce, they offer a satisfying bite that’s perfect for lunch, dinner, or as a tasty snack. This recipe is not only gluten-free and dairy-free but also incredibly easy to whip up, making it ideal for busy weeknights or casual get-togethers.

Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Quesadillas
- How to Make Vegan Spinach Quesadillas
- Step 1: Prepare the Filling
- Step 2: Add Spinach
- Step 3: Assemble the Quesadilla
- Step 4: Cook the Quesadilla
- Step 5: Serve
- How to Serve Vegan Spinach Quesadillas
- With Fresh Salsa
- With Dips
- With a Side Salad
- As a Snack
- How to Perfect Vegan Spinach Quesadillas
- Best Side Dishes for Vegan Spinach Quesadillas
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Vegan Spinach Quesadillas
- Reheating Vegan Spinach Quesadillas
- Frequently Asked Questions
- Can I use other vegetables in my Vegan Spinach Quesadillas?
- What can I serve with Vegan Spinach Quesadillas?
- How do I make my own vegan cheese sauce?
- Are Vegan Spinach Quesadillas gluten-free?
- Can I prepare these quesadillas ahead of time?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can have a delicious meal ready in under 30 minutes.
- Flavorful Filling: The combination of eggplant, spinach, and spices creates a rich and hearty flavor that everyone will love.
- Versatile Dish: Perfect for various occasions—serve them as an appetizer at parties or as a main course for family dinners.
- Healthy Ingredients: Packed with vegetables and free from gluten and dairy, these quesadillas fit into many dietary preferences.
- Customizable: Feel free to swap in different veggies or spices to suit your taste.
Tools and Preparation
Having the right tools can make cooking more enjoyable and efficient. Here are the essential items you’ll need to prepare your Vegan Spinach Quesadillas.
Essential Tools and Equipment
- Non-stick skillet or frying pan
- Spatula
- Knife
- Chopping board
- Measuring spoons
Importance of Each Tool
- Non-stick skillet or frying pan: Ensures that your quesadillas cook evenly without sticking, making flipping easier.
- Spatula: Helps you flip the quesadillas without breaking them apart, keeping your filling intact.
Ingredients
These spinach quesadillas are filled with eggplant (aubergine) and vegan cheese sauce. They are great for lunch, dinner or as a filling snack! The recipe is gluten-free, grain-free, dairy-free, and very easy to make.
For the Quesadillas
- 4-6 tortillas (gluten-free if needed)
- 1 medium-sized onion (diced)
- 3 cloves of garlic (minced)
- 1 large eggplant (aubergine) chopped into small cubes (max. 1 inch)
- 6 oz spinach (fresh, roughly chopped)
- 1/2 tbsp oil
- 4-5 tbsp red wine (or vegetable broth)
- 1 tbsp soy sauce (gluten-free if needed or coconut aminos)
- 1 tbsp balsamic vinegar
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- Ground chipotle chili powder (to taste)
- Sea salt and black pepper (to taste)
- One batch of vegan cheese sauce (or vegan cheese of choice)
How to Make Vegan Spinach Quesadillas
Step 1: Prepare the Filling
- Heat oil in a non-stick skillet over medium heat.
- Add diced onion and fry for about 3 minutes until translucent.
- Stir in chopped eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, and all spices.
- Cover with a lid and cook for about 12-15 minutes, stirring frequently until the eggplant is soft.
Step 2: Add Spinach
- Once the eggplant is cooked through, add the roughly chopped spinach to the skillet.
- Stir well and cook for another 30-60 seconds until wilted.
- Turn off the heat once done.
Step 3: Assemble the Quesadilla
- While the filling cools slightly, prepare one tortilla in a lightly greased pan.
- Spread some of the eggplant filling on one half of the tortilla.
- Drizzle with vegan cheese sauce before folding over.
Step 4: Cook the Quesadilla
- Fry each quesadilla for about 2-3 minutes on one side until golden brown.
- Flip carefully using a spatula; cook for another few minutes until both sides are nicely toasted.
Step 5: Serve
- Repeat steps for remaining tortillas.
- Cut each quesadilla into four pieces and serve hot!
Enjoy your delicious Vegan Spinach Quesadillas!
How to Serve Vegan Spinach Quesadillas
These Vegan Spinach Quesadillas are not only delicious but also incredibly versatile. Here are some serving suggestions to enhance your dining experience.
With Fresh Salsa
- Pico de Gallo: A mix of diced tomatoes, onions, cilantro, and lime juice adds a fresh burst of flavor.
- Mango Salsa: Sweet and tangy mango salsa complements the savory quesadillas beautifully.
With Dips
- Guacamole: Creamy avocado dip that pairs perfectly with the crispy quesadillas.
- Cashew Cream: A nutty and smooth alternative to sour cream for a rich topping.
With a Side Salad
- Mixed Greens: A simple salad with lettuce, cucumbers, and a light vinaigrette balances the meal.
- Coleslaw: Crunchy coleslaw adds texture and a refreshing contrast to the quesadillas.
As a Snack
- With Fresh Veggies: Carrot sticks or cucumber slices on the side provide a healthy crunch.
- With Rice Cakes: Serve alongside rice cakes for an extra fiber boost.

How to Perfect Vegan Spinach Quesadillas
To achieve perfect Vegan Spinach Quesadillas every time, consider these helpful tips.
- Use Fresh Ingredients: Fresh spinach and quality eggplant will elevate the flavors significantly.
- Don’t Overcrowd the Skillet: Frying one quesadilla at a time ensures even cooking and crispy edges.
- Adjust Spices to Taste: Feel free to tweak spices according to your palate for a personalized touch.
- Experiment with Tortilla Types: Try different gluten-free tortillas or wraps for unique textures.
- Serve Immediately: Enjoying them hot ensures the cheese sauce is melty and the tortillas stay crisp.
- Store Leftovers Properly: Keep leftover quesadillas in an airtight container in the fridge for up to 3 days.
Best Side Dishes for Vegan Spinach Quesadillas
Pairing side dishes with your Vegan Spinach Quesadillas can make your meal even more satisfying. Here are some great options.
- Black Beans: Simple seasoned black beans are nutritious and complement the flavors well.
- Corn Salad: A refreshing salad with corn, bell peppers, and lime adds brightness to your plate.
- Quinoa Pilaf: Light quinoa pilaf is filling while keeping the dish wholesome and nutritious.
- Roasted Vegetables: Seasonal veggies roasted until tender provide additional flavors and nutrients.
- Sweet Potato Fries: Crispy sweet potato fries offer a sweet contrast that pairs nicely with quesadillas.
- Chips and Guacamole: A classic combination that’s always a hit at any gathering or meal.
Common Mistakes to Avoid
Making Vegan Spinach Quesadillas can be simple, but a few common errors may affect the final dish. Here are some mistakes to watch out for.
- Overcooking the Eggplant: Ensure you cook the eggplant until it’s tender but not mushy. Overcooking can lead to a soggy filling.
- Skipping the Seasoning: Don’t forget to season your filling adequately. A lack of spices can make the quesadillas bland and unappetizing.
- Using Cold Tortillas: Cold tortillas can tear easily. Warm them slightly before assembling your quesadillas for better flexibility.
- Not Using Enough Cheese Sauce: Be generous with the vegan cheese sauce! Insufficient cheese can make the quesadillas dry and less enjoyable.
- Frying on High Heat: Cooking on high heat may burn the tortillas while leaving the inside undercooked. Stick to medium heat for even cooking.

Storage & Reheating Instructions
Refrigerator Storage
- Store Vegan Spinach Quesadillas in an airtight container.
- They will keep well in the fridge for up to 3 days.
Freezing Vegan Spinach Quesadillas
- Wrap each quesadilla tightly in plastic wrap or foil.
- Place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating Vegan Spinach Quesadillas
- Oven: Preheat to 350°F (175°C). Place quesadillas on a baking sheet and heat for about 10-15 minutes until warm.
- Microwave: Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.
- Stovetop: Cook over medium heat in a skillet for about 2-3 minutes per side until heated through and crispy.
Frequently Asked Questions
Here are some common questions about making Vegan Spinach Quesadillas that may help you.
Can I use other vegetables in my Vegan Spinach Quesadillas?
Absolutely! Feel free to add bell peppers, mushrooms, or zucchini for extra flavor and nutrition.
What can I serve with Vegan Spinach Quesadillas?
These quesadillas pair wonderfully with salsa, guacamole, or a fresh salad.
How do I make my own vegan cheese sauce?
You can blend soaked cashews with nutritional yeast, garlic powder, and lemon juice for a creamy vegan cheese sauce.
Are Vegan Spinach Quesadillas gluten-free?
Yes! Just use gluten-free tortillas to keep this recipe suitable for gluten-sensitive individuals.
Can I prepare these quesadillas ahead of time?
Yes! You can prep the filling and assemble them earlier in the day, just store them in the refrigerator until you’re ready to cook.
Final Thoughts
Vegan Spinach Quesadillas are not only delicious but also versatile. You can customize them with various vegetables and spices based on your preference. Their easy preparation makes them perfect for lunch, dinner, or snacks. Try this recipe today and enjoy a delightful meal!
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Vegan Spinach Quesadillas
- Total Time: 30 minutes
- Yield: Serves 4 (2 quesadillas each) 1x
Description
Enjoy these Vegan Spinach Quesadillas filled with eggplant and cheesy goodness! Perfect for any meal, they’re quick and satisfying—try them today!
Ingredients
- 4–6 gluten-free tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, chopped into small cubes
- 6 oz fresh spinach, roughly chopped
- 1/2 tbsp oil
- Vegan cheese sauce (or store-bought vegan cheese)
Instructions
- Heat oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent.
- Stir in eggplant, garlic, balsamic vinegar, soy sauce, red wine, and spices; cover and cook for 12-15 minutes until eggplant is soft.
- Add spinach to the skillet; stir and cook until wilted (about 30-60 seconds).
- Assemble by placing filling on one half of each tortilla, drizzle with vegan cheese sauce, then fold.
- Cook each quesadilla in the skillet for 2-3 minutes per side until golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approx. 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg