Vegan Quesadillas with Mushroom Bacon
Add Preferred SourceI honestly can’t get enough of these Vegan Quesadillas with Mushroom Bacon and I make them more than I probably should. The mushroom bacon comes out sticky, smoky, and packed with umami, the cheese sauce is oozy, melty, and incredibly creamy, and every bite through that golden crispy tortilla is so good it’s hard to stop.
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I make these for quick weeknight dinners and weekend lunches because they come together fast and the whole family loves them. The mushroom bacon and cheese sauce can both be made ahead and stored separately in the fridge for up to 4 days, so assembly is effortless all week long. Store leftover quesadillas wrapped in the fridge for up to 3 days and reheat in a skillet to get that crispiness back.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Quesadillas with Mushroom Bacon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through exactly how to make these from start to finish.
Marinate and Prep the Mushrooms
Slice the mushrooms lengthwise into thin strips so they have plenty of surface area to caramelize. Large chunks of king oyster mushrooms are a great swap here if you want meatier, chewier strips.
In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, and smoked paprika until combined. You can also use reduced-sodium tamari instead of soy sauce if you prefer.
Cook the Mushroom Bacon
Heat olive oil in a skillet over medium-high heat. A well-seasoned, nonstick large skillet gives you the best caramelization here.
Add the thinly sliced mushrooms and cook using a wooden spoon until browned and most of the moisture has evaporated. Reduce the heat slightly, pour in the sauce, and toss to coat.
Cook for another 1 to 2 minutes until the mushrooms are glossy and slightly sticky, then transfer to a paper towel-lined plate to drain any excess oil and set aside.
Make the Cheese Sauce
In a saucepan, whisk together the soy milk, nutritional yeast, cornstarch, garlic powder, and salt until smooth. You can also use almond milk instead of soy milk if that’s what you have on hand. I like using this silicone balloon whisk, which makes stirring a smooth, lump-free sauce so much easier.
Place over medium heat and cook, stirring constantly, until the mixture thickens into a creamy, pourable sauce. Remove from heat and set aside.
Sauté the Vegetables
Heat a little olive oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened. Stir in the garlic and paprika and cook for another minute until fragrant.
Throw in the spinach and cook until wilted, then season with salt and freshly cracked black pepper and remove from the heat. You can also gently toss in sliced bell peppers with the onion for extra color and sweetness.
Assemble the Quesadillas
Lay the tortillas flat and spoon the mushroom bacon and spinach mixture over half of each tortilla. Spread a generous layer of cheese sauce over the filling, then fold the tortillas over to close.
Cook Until Golden and Crispy
Heat a lightly greased skillet over medium heat. Cook each quesadilla for 3 to 4 minutes per side, or until golden brown and crispy on the outside.
Use a thin spatula like this flat wide spatula to flip carefully so the filling stays tucked inside. If you need a gluten-free option, gluten-free tortillas work just as well here.
Serve and Enjoy
Slice into wedges and serve hot while the cheese is still melty. Enjoy!
If you’re bringing these to a gathering, stack the uncut quesadillas with parchment paper between each one and transport them in an insulated casserole carrier to keep them warm. Slice into wedges once you arrive for the best texture.
Ingredients
Mushroom Bacon:
- 8 ounces oyster or shiitake mushrooms sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil plus more for cooking
- ½ tablespoon toasted sesame oil
- ½ tablespoon maple syrup
- 1 teaspoon smoked paprika
Vegan Cheese Sauce:
- 2 cups soy milk
- ½ cup nutritional yeast
- 5 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
Quesadillas:
- 8 tortillas
- Prepared mushroom bacon
- 7 ounces spinach
- 1 large onion sliced
- 2 garlic cloves minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Slice the mushrooms lengthwise into thin strips. In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, and smoked paprika.8 ounces oyster or shiitake mushrooms, 2 tablespoons soy sauce, ½ tablespoon toasted sesame oil, ½ tablespoon maple syrup, 1 teaspoon smoked paprika
- Heat olive oil in a skillet over medium-high heat. Add the mushrooms and cook until browned and most of the moisture has evaporated.1 tablespoon olive oil
- Reduce the heat slightly, pour in the sauce, and toss to coat. Cook for another 1–2 minutes until the mushrooms are glossy and slightly sticky. Set aside.
- In a saucepan, whisk together the soy milk, nutritional yeast, cornstarch, garlic powder, and salt until smooth.2 cups soy milk, ½ cup nutritional yeast, 5 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon salt
- Place over medium heat and cook, stirring constantly, until the mixture thickens into a creamy, pourable sauce. Remove from heat and set aside.
- Heat a little olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.1 large onion
- Stir in the garlic and paprika and cook for another minute until fragrant. Add the spinach and cook until wilted. Season with salt and pepper, then remove from heat.7 ounces spinach, 2 garlic cloves, 1 teaspoon paprika, Salt and pepper
- Lay the tortillas flat and spoon the mushroom bacon and spinach mixture over half of each tortilla. Spread a generous layer of cheese sauce on it. Fold the tortillas over to close.8 tortillas, Prepared mushroom bacon
- Heat a lightly greased skillet over medium heat. Cook each quesadilla for 3–4 minutes per side, or until golden brown and crispy.
- Slice into wedges and serve hot while the cheese is still melty.
Notes
- Use oyster mushrooms for the best texture: Oyster mushrooms are naturally tender and soak up the marinade beautifully, giving you that glossy, bacon-like result. Shiitake works well too and adds a slightly earthier flavor.
- Don’t skip drying out the mushrooms first: Cook the mushrooms until most of the moisture has evaporated before adding the sauce. If they’re still wet when the sauce goes in, the sauce will steam off instead of coating and caramelizing.
- Stir the cheese sauce constantly: Once the sauce hits the heat, don’t walk away. Stirring constantly while it thickens prevents lumps and gives you a smooth, pourable consistency that coats the filling perfectly.
- Don’t overfill the tortillas: Spoon the fillings over just half of each tortilla so folding and flipping stays easy. Too much filling makes the quesadillas hard to flip cleanly without everything spilling out.
- Press gently while cooking: Once folded, press the quesadilla down lightly with a spatula while it cooks. This helps the tortilla make full contact with the pan for even browning on both sides.
- Freeze the components separately: If you plan to freeze, store the mushroom bacon and cheese sauce in separate airtight containers rather than freezing fully assembled quesadillas. Thaw overnight in the fridge and assemble fresh for the best texture.
Nutrition
How to Store Leftovers
Let the quesadillas cool completely before storing so they don’t get soggy. Stack them with a sheet of parchment paper between each one and store in an airtight container in the fridge for up to 3 days.
To reheat, pop them back in a skillet over medium heat for a few minutes per side to bring back that crisp exterior, or use a toaster oven for even better results. The mushroom bacon and cheese sauce can also be stored separately in airtight containers in the fridge for up to 4 days, making it easy to throw together fresh quesadillas throughout the week.
Both the assembled quesadillas and the components freeze well for up to 2 months. Store them in a reusable freezer-safe glass container and thaw overnight in the fridge before reheating.
What to Serve With Vegan Quesadillas with Mushroom Bacon
These quesadillas are filling enough to stand on their own, but a few simple sides make the meal feel complete. A scoop of fresh guacamole, an easy avocado salsa, or a chunky tomato salsa alongside adds brightness and contrast to the smoky, savory filling. Top your wedges with a dollop of vegan sour cream and a squeeze of lime juice for an extra layer of creamy, tangy flavor. A simple green salad with a tangy lime vinaigrette is another easy pairing that rounds things out nicely.
For something heartier, a side of seasoned rice and beans works really well with the smoky paprika flavors in the quesadillas. A cold glass of agua fresca or a light sparkling water with lime keeps the whole meal feeling fresh and easy.
More Easy Recipes for You to Try at Home
If you loved these quesadillas, I know you’ll enjoy these plant-based recipes too.
