Quesadillas veganas de espinacas

Ingredientes

• 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))

Preparación

1. 1

   Watch the video (scroll down a bit) to see all instruction steps.

2. 2

   Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.

3. 3

   Add the eggplant, garlic, balsamic vinegar, soy sauce, red wine, all spices and cook over medium heat with a lid on for 12-15 minutes. Stir frequently. Make sure the eggplant is thoroughly cooked.

4. 4

   Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.

5. 5

   While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead).

6. 6

   Put one tortilla into a lightly greased pan/skillet (you can use cooking spray), add some of the eggplant filling and the vegan cheese sauce.

7. 7

   Place another tortilla on top. Fry for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.

8. 8

   Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!