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[slide-anything id="6097"]
Lunch & Dinner

Thanksgiving Quesadillas

by Gina Fontana November 25, 2019
written by Gina Fontana November 25, 2019
Jump to Recipe

Imagine all the delicious flavors of Thanksgiving Dinner smushed in between two tortillas baked to melty crispy perfection! To make these Thanksgiving Quesadillas, combine wild rice, kale, mushrooms, onion, and sweet potato and vegan mozzarella cheese then bake in the oven in between two gluten-free torillas. Serve with easy homeade cranberry jam!

easy gluten free recipes

One of my favorite local restaurants here in Columbus, Ohio- Portia’s Cafe was one of the first restaurants we tried when we moved here because it was “safe” for me to eat at, and we continued to go back, despite our half hour drive because everything was just so darn good! They serve the most delicious vegan, gluten-free quesadilla they call a Thanksgiving Quesadilla, that tastes just like all the flavors of Thanksgiving, and I’ve been trying to recreate it home for FIVE years! Friends, I finally think I did it!

easy vegan recipes

Of course I put my own spin on this delicious recipe, and it doesn’t taste identical to Portia’s, but it’s pretty close and I am so grateful for the inspiration, so now my family and I can enjoy this at home too 🙂

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So let me share with you what I created my version of these Thanksgiving Quesadillas with, and if you’re ever here in Columbus, Ohio you definitely need to swing into Portia’s Cafe and try her version too!

Vittle Club
quesadillas

Inside each Thanksgiving Quesadilla we have Wholeness Market Organic Sprouted Quinoa Potato Tortillas (my favorite “store bought” tortillas I’ve had so far!), vegan mozzarella cheese, wild rice, massaged kale, mushrooms, sweet onion, sweet potato, fennel seed, and then served with a side of cranberry jam!

thanksgiving

Now the other thing I love about these quesadillas is they are baked! Because they are loaded with so much yumminess, flipping these bad boys could be tricky (at least for an amateur quesadilla flipper like me). So I lightly oiled one side of the tortilla and placed that side down on a parchment lined baking sheet, then adding the vegan cheese, piled on the filling and kale, added more cheese- because duh- cheese is life (yes, even vegan cheese!), haha, and then topped it with another tortilla and lightly oiled the outside.

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Then when you bake them in the oven, the cheese gets all melty and the tortillas get all golden brown and slightly crispy for quesadilla perfection! As if I need to convince you more to go make these Thanksgiving Quesadillas, they are made in just 30 minutes and if you have any leftover filling, it’s the bomb as a rice bowl too, just sayin’. If you love the flavors of Thanksgiving and you love quesadillas, go ahead and give these a try, and don’t forget to tag me on Instagram or Facebook!

Continue to Content
easy gluten free recipes

Thanksgiving Quesadillas

Yield: 2 large quesadillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Imagine all the delicious flavors of Thanksgiving Dinner smushed in between two tortillas baked to melty crispy perfection! Wild rice, kale, mushrooms, onion, and sweet potato are combined with vegan mozzarella cheese and then baked in the oven in between two gluten-free torillas. Serve with easy homeade cranberry jam!

Ingredients

  • Wholeness Market Organic Sprouted Quinoa Potato Tortillas
  • vegan mozzarella cheese
  • wild rice
  • 1/2 bunch kale (approx. 1.5 cups)
  • 2-3 tablespoons olive oil (plus more for brushing the tortillas)
  • 1 cup chopped mushrooms
  • 1/2 lg. sweet onion, sliced
  • 1 med. sweet potato, diced small
  • 1 tablespoon fennel seeds
  • 1 teaspoon garlic powder
  • homemade cranberry jam (below)

Cranberry Jam

  • 2 cups fresh cranberries
  • 2 tablespoons lemon juice
  • 1/2 cup agave/maple syrup
  • 1 teaspoon tapioca starch/flour
  • pinch salt

Instructions

  1. Start by making your cranberry jam (you can even do this the day before and store in your fridge). Heat a small saucepan over medium-high heat. Add your cranberries and all other jam ingredients and stir. Bring to a low boil and then turn down to low. Simmer for about 15 minutes. Smash the cranberries with a fork occasionally until you have a chunky jam.
  2. Next, cook your rice according to package directions (note: you’ll have leftover rice, but just use it for another meal later in the week!)
  3. Preheat your oven to 400 degrees.
  4. In a large skillet, warm the olive oil over medium heat, then add the diced sweet potatoes. Sauté for about 5 minutes, stirring often to avoid sticking to the bottom of the pan. Add another tablespoon of olive oil and then add the onions, sauté another few minutes, stirring frequently. If needed, add another tablespoon of olive oil, then add the chopped mushrooms. Continue to sauté until everything is soft, then set aside.
  5. Wash and remove the kale leaves from the stem and rip into small pieces. Then massage your kale with a little olive oil, salt, lemon juice (not too much!) for a few minutes.
  6. Line a large baking sheet with parchment paper.
  7. Oil one side of the tortilla with olive oil (using your fingers) then place that side down on the baking sheet.
  8. Next, spread vegan mozzarella cheese over top of the tortilla, then top with rice, sweet potato onion mushroom mixture, and massaged kale. Add another layer of vegan mozzarella cheese and then top with a tortilla.
  9. Lightly brush the top of the tortilla with olive oil. Repeat this until you have 4 quesadillas (or all your fillings are used up).
  10. Bake for 12-15 minutes. Remove from the oven and lightly smush each quesadilla down with a spatula. Carefully cut with a large knife or pizza cutter.
  11. Serve with cranberry jam.

Notes

** This recipe was inspired by Portia's Cafe, a local cafe here in Columbus, Ohio!

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Lunch & Dinner

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2 comments

Portia Yiamouyiannis December 18, 2019 - 6:51 pm

Omigod!! I just saw this! Thanks for plug healthy little vittles vegan!!! 🙂 It makes me so happy that I inspired you enough to make your own Thanksgiving Quesadilla version–and still driving 1/2 hr for more! I must say though, these look sooo good, I feel like I want to try your version!! Thanks for making my day and doing what you’re doing. Your food looks amazing and you’re definitely making a difference!! If I get some inspiration from you, I’ll let everyone know! 🙂

Reply
Gina Fontana December 18, 2019 - 7:53 pm

Oh my gosh, Portia! Thank you for replying ?? I cannot WAIT to visit your new diner soon too, congratulations on the opening! Would love to collaborate some time ? Happy Holidays to you and for doing what YOU are doing! xo

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
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☆ crispy chickpeas
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☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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Happy New Year! 🥳🎉✨ I have some delicious Happy New Year! 🥳🎉✨ I have some delicious recipes coming this year, both savory and sweet! Like this better-for-you Avocado Chocolate Pie! You’ll have to wait for this one though, it’ll be in my new book! A “new you”in the new year doesn’t have to mean skipping out on things you love, just finding a different way of indulging 😉
TOP POST OF 2020! ✨ you guys have great taste be TOP POST OF 2020! ✨ you guys have great taste because these APPLE BUTTER WHOOPIE PIES are definitely one of my favorite recipes of 2020 as well.
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Happy New Year to you my friends, wishing you many healthy blessings in the new year ❤️🎉
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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