Make these Plant-Based Mushroom Broccoli Quesadillas! A healthy vegan recipe with sautéed mushrooms, tender broccoli and dairy-free cheese – easy, tasty and satisfying.

Ingredients (Serves 4)

8 small tortillas

250g mushroom

250g tenderstem broccoli

1 garlic clove

1 red chilli

30g hazelnuts

2 spring onions

50g mozzarella or plant-based alternative, grated

Mayo or plant-based alternative

2 tbsp olive oil

Salt and pepper

Method -

Roughly chop the mushrooms and add to a large frying pan with 1 tbsp of olive oil.

Fry on a medium to high heat for 10 minutes or until the mushrooms start to brown.

Roughly chop the broccoli and finely chop the garlic and chilli. Add all to the pan along with salt and pepper and cook for a further 2 minutes.

Roughly chop the hazelnuts and spring onions. Add to the pan and cook for a final 2 minutes then remove from the heat.

To assemble the quesadillas, take 1 tortilla and lay flat on a chopping board.

Smear with mayo then add a large spoon of the broccoli and mushrooms.

Spread the mixture evenly and to the edges of the tortilla.

Top with some of the grated mozzarella and then cover with another tortilla.

Push down firmly on the top tortilla with a spatula.

Repeat the process until you have 4 quesadillas.

Next, in a clean frying pan add 1 tbsp of olive oil then fry the quesadilla for about 2 minutes on each side or until golden brown.

Remove from the pan, cut into quarters and enjoy!

These Plant-Based Mushroom Broccoli Quesadillas are a perfect mix of comfort and wholesomeness. With golden tortillas filled with sautéed mushrooms, tender broccoli and melted dairy-free cheese, they’re hearty, satisfying and completely vegan. Perfect for a quick lunch, light dinner or sharing platter, these quesadillas prove that plant-based eating can be both fun and flavourful. Serve them with salsa, guacamole or a squeeze of lime for a fresh finishing touch.