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    Home » Recipes » Main Dish

    Spinach Artichoke Quesadilla (Vegan)

    Oct 10, 2012 by Kaitlin

    This vegan Spinach Artichoke Quesadilla recipe is a quick and satisfying meal! It's a tasty combination that is simple to prepare, plus customizable if desired.

    Stacked vegan spinach artichoke quesadillas on a wooden cutting board

    These Spinach Artichoke Quesadillas are a somewhat non-traditional twist on quesadillas. But they are so tasty and satisfying!

    Vegan mozzarella pairs wonderfully with the spinach and artichoke.

    I have also made a variation with roasted red peppers and Kalamata olives which is delicious as well!

    Vegan spinach quesadillas cut in half on a cutting board

    Ingredients for Artichoke Quesadilla

    For this recipe you will heat on a non-stick pan or skillet over medium heat:

    • Fresh baby spinach: This will wilt as it heats on the stove.
    • Artichoke hearts: I use canned or jarred.
    • Green onions (scallions): Or substitute thinly sliced yellow onion or red onion for a stronger onion flavor.
    • Vegan mozzarella cheese: I like Miyoko's brand. (You can also include a layer of hummus or vegan cream cheese if desired.)
    • Vegan feta: "Violife" and "Follow Your Heart" both make tasty vegan crumbled feta. But feel free to omit this if you can't find it.
    • Large flour tortillas: I try to find whole grain tortillas when possible.

    Customizing

    Spices + seasoning: Add more flavor as you see fit. Try garlic powder, pesto, ground cumin, basil, etc.

    Make it "meaty": Add your favorite vegan chicken strips. Simply cook these separately according to package instructions, then add to the quesadilla when layering your ingredients.

    Cheese: Change up the taste with your own favorite dairy-free cheese mixture. Try vegan parmesan cheese, Monterey jack, cheddar, etc.

    Serving

    Enjoy as is, or serve with fresh guacamole, Pico de Gallo, or your own favorite salsa.

    Cooked spinach artichoke quesadillas stacked on top of one another

    For more inspiration, also browse all 15 minute recipes or main dish recipes.

    Stacked vegan spinach artichoke quesadillas on a wooden cutting board

    Vegan Spinach Artichoke Quesadilla

    This vegan quesadilla makes a quick and satisfying meal! A tasty combination that is simple to prepare, plus customizable if desired.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Vegan
    Servings: 4 medium quesadillas

    Ingredients

    • 1 cup fresh baby spinach (more/less as desired)
    • 14 oz. can artichoke hearts
    • 3-4 green onions
    • 1 cup vegan mozzarella (I use Miyoko's brand)
    • 1/2 cup crumbled vegan feta (optional)
    • 4 large tortillas (gluten-free if desired)
    • Optional additions: hummus, roasted red pepper, olives, basil, oregano, etc.

    Instructions

    • Roughly chop spinach and artichoke hearts (excess liquid removed). Thinly slice green onions.
    • Sprinkle about 1/8 cup mozzarella shreds (and about 1/8 cup feta if using) on one half of a tortilla. (Use more/less cheese as desired.)
    • Add some artichokes, green onion, and spinach. Top with another light layer of mozzarella (or hummus). Then fold over the top half of the tortilla.
    • On a grill pan or skillet over medium heat, carefully place quesadilla. Heat for a few minutes on each side or until cheese is melted. Repeat process for all quesadillas.

    Notes

    For gluten-free: Use your favorite GF tortillas.
    No cheese option: Use a light spread of hummus on each tortilla half in place of the cheese.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Spinach Artichoke Quesadilla
    Amount per Serving
    Calories
    411
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    142
    mg
    4
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    1785
    IU
    36
    %
    Vitamin C
     
    25
    mg
    30
    %
    Calcium
     
    141
    mg
    14
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Vegan Spinach Artichoke Quesadilla recipe, also check out:

    • Vegan Double Decker Chickpea Tacos
    • Spinach Tomato Pesto Quesadilla
    • Bulgur Vegetable Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Carly

      May 13, 2022 at 1:16 pm

      5 stars
      YUM. Made this for lunch and it was super tasty!

      Reply
      • Kaitlin

        May 13, 2022 at 1:47 pm

        Wonderful to hear!

        Reply
    2. Cierra

      October 25, 2012 at 12:16 am

      This looks great! I can imagine eating this with some tzatziki sauce!

      Reply
      • Kaitlin | The Garden Grazer

        April 23, 2014 at 6:42 pm

        Great idea!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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