Vegan Spinach Artichoke Quesadillas : Ooey Gooey Plant-Based Comfort Food
If you love creamy spinach artichoke dip and crispy golden quesadillas, this recipe brings the best of both worlds together. These Vegan Spinach Artichoke Quesadillas are ooey, gooey, and packed with savory flavor. Crispy tortillas hug a rich, dairy-free filling loaded with spinach, tender artichokes, and melty vegan cheese. Perfect for lunch, dinner, or party appetizers, they’re guaranteed to disappear fast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
For the Filling:
1 tablespoon olive oil
2 cloves garlic, minced
1½ cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
4 oz vegan cream cheese
½ cup unsweetened plant milk
1 cup shredded vegan mozzarella
¼ teaspoon salt
¼ teaspoon black pepper
For Assembly:
4 large flour tortillas
Olive oil or cooking spray
Instructions
1. Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Stir in spinach and cook until wilted. Add chopped artichokes and cook 1–2 minutes.
2. Make It Creamy
Lower heat and stir in vegan cream cheese and plant milk. Mix until smooth and creamy. Add shredded vegan mozzarella, salt, and pepper. Cook until melty and combined. Remove from heat.
3. Assemble the Quesadillas
Spread filling evenly over half of each tortilla. Fold in half.
4. Cook Until Crispy
Heat a clean skillet over medium heat with a light drizzle of oil. Cook quesadillas 2–3 minutes per side until golden brown and crispy.
5. Slice & Serve
Let rest 2–3 minutes before slicing. Serve warm.
Nutrition
- Calories: 420 kcal per serving