Vegan Farmers Market Quesadillas are stuffed with only the best grilled summer veggies – portobello mushrooms, zucchini, red pepper, and red onion – and a creamy Avocado Basil Spread. Then they’re pan-seared until crisp for an easy, delicious, summer lunch or dinner!
| vegan + gluten free + dairy free + Paleo/Whole30 option |
I’m here to show you that you don’t need copious amounts of cheese to make one helluva delicious “quesadilla”.
In my transition to more plant-based meals, I’m finding that I have to get pretty creative when it comes to dips, sauces, and spreads (although, I really could eat hummus at every single meal). I’m really glad for that change, though, because it forces me to combine flavors and textures. I now know that if I want a creamy spread, I’m automatically reaching for avocados, cashews, or tahini.
It’s actually really interesting how many different ways you can use avocados and cashews. They can be churned into ice cream, mixed into pudding, and made into cheesecake! They also make an amazing base for sourdough toast (sourdough for its fermented bacteria and gut boosting properties!).
This Avocado Basil Spread has become one of my all-time favorites! It makes a great sandwich spread, and is perfect for drizzling over bowls of random vegetables. It also pairs really well with Mediterranean food (like on these burgers or with these skewers!)!
But before I get too far ahead of myself, let’s talk about the actual filling!
Angelic Bakehouse was kind enough to ship me a ginormous box of wraps, breads, hamburger buns, crackers, and even a pizza crust! So what better way to say “thank you” than by searing them up with grilled veggies and a creamy, delicious avocado spread?!
If you’re wanting a Paleo and gluten free version of this recipe, I recommend reaching for Siete Foods tortillas, which are completely grain free and either made from almond flour or cassava flour. Otherwise, Angelic Bakehouse’s wraps are just perfect for these quesadillas!
Normally, I’d reach for chicken to put in my quesadillas. But with hearty portobello mushrooms and red peppers, these Vegan Farmers Market Quesadillas are satisfying enough on their own. Plus, you know, plant-based.
I’ve seen my fair share of unhealthy vegan recipes, but this is not one of them. These babies are loaded with farmer’s market vegetables and tucked inside a non-GMO sprouted grain tortilla. And let me tell you, these wraps are G-O-O-D! They come in several varieties, and I have to say my absolutely favorite is the turmeric sweet potato. So, so good.
But, you know me – I’m a sucker for ANYTHING sweet potato. In fact, I think I’ll take a plate of these crispy fries right now please and thanks.
Farmers markets are in full swing and I’m SO excited! You can really grill up any vegetables you want (thinking of asparagus, perhaps some Swiss chard, mini bell peppers, eggplant…), but I’m keeping it accessible with zucchini and summer squash, giant portobello mushrooms, red onion, and red bell pepper.
And isn’t grilling veggies the best?! I’m such a sucker for this grilled vegetable platter; it’s all I want to make when the weather gets warm. I think everything tastes better grilled. That smoky char… yes and yes.
Depending on what types of wraps you use, these little quesadillas boast about 11 grams of fiber, too. Not too shabby for a simple lunch! With these Vegan Farmers Market Quesadillas, you’re eating a WIDE variety of vitamins and minerals!
- Eat the rainbow with grilled peppers, mushrooms, onions, and zucchini/summer squash!
- Avocados are packed with healthy fats and antioxidants. They’re a great source of Vitamins C, E, K, B-vitamins, magnesium, and omega-3 fatty acids. Put them on toast, in salads, and in spreads.
- Walnuts are a brain-boosting food. Rich in omega-3 fatty acids, these little nuts are a powerful anti-inflammatory food! Try them in this Paleo granola!
- Nutritional yeast provides a plant-based source of protein as well as all your B-vitamins, fiber, zinc, selenium (to support your thyroid!), and magnesium
- Heart-healthy olive oil also fights inflammation and reduces oxidative damage from toxic food and chemicals
Have fun customizing these easy summer wraps!
Pin these Vegan Farmers Market Quesadillas for later!
Grilled vegetables are stuffed inside vegan quesadillas with a creamy avocado basil filling. Perfect for summer!
- 2 large portobello mushrooms, thickly sliced
- 2 large red bell peppers, cut into quarters
- 1-2 small zucchini, cut into strips
- 1-2 summer squash, cut into strips
- 1 large red onion, thickly sliced
- 2 Tbsp. olive oil
- 1/2 tsp. salt and pepper
- 4 whole grain or Paleo tortillas or wraps
- 1/2 avocado
- 1 c. fresh basil, loosely packed
- 1/4 c. nutritional yeast
- 1/4 c. toasted walnuts
- Juice from 1/2 lemon
- 3 Tbsp. olive oil
- 2-4 Tbsp. water, to thin
- 1/2 tsp. salt
Preheat a grill to high heat. Add all the sliced vegetables to a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Using tongs, arrange the vegetables in a single layer on the grill (or use a vegetable grill pan). Grill 5-6 minutes until lightly charred, then flip and grill another 3-4 minutes. Remove and keep warm.
To make the avocado basil sauce, add the avocado, basil, nutritional yeast, toasted walnuts, lemon juice, olive oil, water, and salt to a high-powered blender or food processor. Blend until smooth and creamy, adding an additional tablespoon or two of water as necessary to thin the spread. Aim for the consistency of hummus.
Heat a large skillet over medium-high heat. Place a layer of avocado spread onto one half of each tortilla or wrap, then arrange the grilled vegetables on top. Place the wrap onto the skillet and cook 2-3 minutes until golden. Fold the tortilla in half and remove to a plate. Repeat with remaining tortillas, spread, and veggies. Slice and serve with extra avocado sauce.
Nutrition information per serving:
Calories: 425 Protein: 12g Carbs: 38g Fat: 27g Fiber: 11g