Vegan Spinach Quesadillas via @elavegan
4-6 tortillas (gluten-free if needed)
1 medium-sized onion, chopped
3 cloves of garlic, minced
1 large (300 g) eggplant (aubergine) chopped into small cubes (max. 1 inch)
6 oz (170 g) fresh spinach, 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
Spice mix: 2 tsp onion powder, 1 tsp paprika, 1/2 tsp cumin powder, 1/2 tsp (ground) oregano, 1/4 tsp smoked paprika, ground chipotle chili powder to taste)
Sea salt + pepper to taste
1 batch vegan cheese sauce
Heat oil in a skillet, add onion and fry over medium heat for about 3 minutes.
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.
Add spinach, stir, and cook for a further 30-60 seconds. Turn off the heat.
While the eggplant cooks, make a batch of my vegan cheese sauce (you can, of course, use any other vegan cheese of choice instead).
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.
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.
Repeat steps for the remaining tortillas. Cut into 4 pieces and enjoy hot!
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