By Jyoti Dambiec of Vegan Food & Garden Adventures


Original Post:  Friday, 13 May 2016

A delicious vegan version of this popular Mexican food. This is a very simple meal which you could whip up using spicy tomato salsa and vegan cheese from the shop. But that’s not how we make it in our house 🙂 This Quesadilla has home made tomatillo/tomato/fresh ginger and hickory smoke salsa, home-made cultured meltable cashew cheddar and home-grown potatoes and roasted pumpkin along with roasted aubergine, capsicum and zucchini.

See the NOTES section for salsa and cashew cheese recipes.


  • Tortillas
  • Tomato salsa
  • Roasted vegetables
  • Vegan Cheese


1. Layer vegetables on half a tortilla.

2. Sprinkle with grated cheese.

3. Spoon salsa over.

4. Fold the tortilla in half.

5. Lightly pan-fry the Quesadilla on both sides with a little oil. I use rice bran oil for cooking which has a high heating temperature. Alternatively cook in a sandwich grill.

6. Cut into triangles and serve.