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This vegan spinach quesadilla makes for a fun and easy meal – and the addition of tempeh gives it that extra bit of substance. For the cheese, we like the Cultured Vegan Cheddar Cheese Shreds from Miyoko’s Creamery, but you could use any cheese of your choice. If you like things spicy, try adding some chopped jalapeños to the mixture. Serve immediately along with your favorite salsa.
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Heat oil in large skillet, and sauté cubed tempeh and tomatillos for 5 to 8 minutes.
Meanwhile, put freshly washed spinach into large saucepan, leaving rinse water on leaves. Cover pot, and steam over medium heat until spinach is completely wilted, about 5 minutes.
Stir salsa and spinach into tempeh mixture, and continue cooking until heated through, about 2 minutes. Put 1 tortilla flat on work surface, and scoop about 1/3 cup tempeh filling over lower half of tortilla. Sprinkle with about 2 tablespoons cheese; fold top over filling. Repeat with remaining tempeh mixture until all tortillas are filled.
Spray nonstick skillet with nonstick cooking spray, and heat over medium heat. Add folded tortillas (as many as will fit comfortably in pan), and cook until cheese melts and both sides turn golden brown, 4 to 5 minutes.
When finished, put quesadillas in large baking dish. Repeat until all quesadillas have been browned and arranged in baking dish. Top quesadillas with remaining salsa and cheese, and broil until cheese melts. Serve hot.
- Calories 330
- Carbohydrate Content 34 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 6 g
- Protein Content 20 g
- Saturated Fat Content 0 g
- Sodium Content 650 mg
- Sugar Content 3 g