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!
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!
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 🙂
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!
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!
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.
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!
- 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)
- 2 cups fresh cranberries
- 2 tablespoons lemon juice
- 1/2 cup agave/maple syrup
- 1 teaspoon tapioca starch/flour
- pinch salt
- 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.
- 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!)
- Preheat your oven to 400 degrees.
- 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.
- 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.
- Line a large baking sheet with parchment paper.
- Oil one side of the tortilla with olive oil (using your fingers) then place that side down on the baking sheet.
- 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.
- Lightly brush the top of the tortilla with olive oil. Repeat this until you have 4 quesadillas (or all your fillings are used up).
- 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.
- Serve with cranberry jam.
** This recipe was inspired by Portia's Cafe, a local cafe here in Columbus, Ohio!