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Tempeh and Mushroom Quesadillas (Vegan)

Tempeh and Mushroom Quesadillas (Vegan) is a dish that consists of tempeh and mushrooms, which are stuffed into a tortilla shell to make a quesadilla. There are several vegan quesadilla recipes that use tempeh and mushrooms as ingredients, such as Vegan Mushroom Quesadilla with Cashew Mozzarella, Vegan Mushroom Tempeh Fajitas, and Vegan Spinach-Tempeh Quesadillas. These recipes also typically use other ingredients like onions, spinach, and salsa to add flavor and texture to the dish.

Key Takeaways

  • Who This Meal Appeals To: Perfect for vegans, mushroom lovers, and anyone keen on plant-based protein.
  • Estimated Duration: 35 minutes for a full meal.
  • Nutrition Facts: Rich in protein, fiber, and essential nutrients like iron and vitamin B12.

About This Recipe

This is where culinary innovation meets nutrition. We’re combining the protein-packed tempeh and vitamin-rich mushrooms to craft a quesadilla that’s not just vegan but also incredibly wholesome.

Equipment Required

  • Non-stick skillet or griddle
  • Spatula
  • Cutting board
  • Knife
  • Mixing bowls


  • 4 large whole-grain tortillas
  • 8 oz tempeh, crumbled
  • 1 cup mushrooms, sliced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh basil or cilantro for garnish (optional)


  1. Prep Ingredients: Crumble tempeh, slice mushrooms, dice onion, and mince garlic.
  2. Season Tempeh: In a bowl, mix crumbled tempeh with cumin, paprika, salt, and pepper.
  3. Sauté Veggies: In a skillet, heat olive oil and sauté onions and garlic until translucent.
  4. Add Tempeh and Mushrooms: Add seasoned tempeh and sliced mushrooms. Cook until tempeh is golden and mushrooms are tender.
  5. Assemble Quesadilla: Place tempeh-mushroom mixture on one half of a tortilla.
  6. Cook Quesadilla: Fold the tortilla in half and cook on each side until crisp and golden.
  7. Garnish and Serve: Sprinkle fresh basil or cilantro for extra flavor. Cut into wedges.

Side Dishes

  • Vegan coleslaw
  • Sweet potato fries
  • Steamed asparagus
  • Quinoa salad

Storage Options

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Not recommended due to potential texture loss.

Ingredient Substitutes

  • Tempeh: Tofu or seitan.
  • Mushrooms: Zucchini or bell peppers.
  • Whole-grain tortilla: Corn or chickpea tortilla.

Alternatives to this Meal

  • Tempeh-Mushroom Tacos: Use the filling in taco shells instead.
  • Tempeh-Mushroom Stir Fry: Serve the cooked tempeh and mushrooms over rice or noodles.
  • Tempeh-Mushroom Salad: Toss the cooked ingredients into a green salad.

If you are interested in reading more about Vegan Quesadilla Ideas, please take a look at these related articles: Hummus and Veggie Quesadillas or Vegan Cheese and Pepper Quesadillas.


Tempeh and Mushroom Quesadillas offer a nutritious and delectable dining experience. They bring together the best of plant-based proteins and veggies, all tucked into a crispy tortilla. Perfect for a fulfilling lunch or a cozy dinner. Enjoy!