Vegan Shrimp Quesadilla
Elevate your plant-based meal game with this irresistible Vegan Shrimp Quesadilla, a clever twist on the classic Mexican favorite. This dairy-free and seafood-free delight features seasoned vegan shrimp, sautéed red bell peppers, and onions nestled between layers of melty vegan mozzarella cheese in a golden, crispy tortilla. The rich, smoky flavors of garlic powder and smoked paprika perfectly complement the creamy avocado slices and fresh cilantro, creating a vibrant medley of textures and tastes. Ready in just 35 minutes, this easy-to-make recipe is perfect for busy weeknights or casual gatherings. Serve these quesadillas with lime wedges and fresh salsa for an added zesty kick. Whether you're vegan or simply curious about sustainable cuisine, this dish delivers bold flavors and comfort in every bite! Keywords: Vegan Shrimp Quesadilla, plant-based quesadilla recipe, dairy-free, easy vegan dinner.
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Ingredients
- 200 grams vegan shrimp
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 150 grams vegan mozzarella cheese, shredded
- 4 pieces large flour tortillas
- 1 large red bell pepper, thinly sliced
- 0.5 small red onion, thinly sliced
- 1 medium avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 large lime, cut into wedges
- 1 cup fresh salsa (optional)
Directions
Step 1
In a medium bowl, toss the vegan shrimp with olive oil, garlic powder, smoked paprika, and black pepper. Mix well to ensure all pieces are coated with the seasoning.
Step 2
Heat a large non-stick skillet over medium heat. Add the seasoned vegan shrimp and cook for 3-4 minutes, turning occasionally, until slightly browned and heated through. Remove from the skillet and set aside.
Step 3
In the same skillet, add the red bell pepper and red onion. Sauté for 5-6 minutes until tender. Remove from skillet and set aside with the vegan shrimp.
Step 4
Place a tortilla in the skillet over medium heat. Sprinkle 1/4 of the vegan mozzarella cheese evenly over half of the tortilla. Layer 1/4 of the cooked vegan shrimp, sautéed peppers and onions, and sliced avocado on top of the cheese. Sprinkle with some fresh cilantro.
Step 5
Fold the tortilla over to enclose the filling and press down gently. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Step 6
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and fillings.
Step 7
Once all the quesadillas are cooked, cut them into wedges and serve hot with lime wedges and fresh salsa on the side, if desired.
Nutrition Facts
| Serving size | (1260.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1897.2 |
| Total Fat 103.8g | 0% |
| Saturated Fat 39.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3581.4mg | 0% |
| Total Carbohydrate 223.1g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 25.8g | |
| Protein 33.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1208.1mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2323.8mg | 0% |
Source of Calories