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Roasted Pumpkin and Mushroom Quesadillas With Ancho Chili Cream [Vegan, Gluten-Free]

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It's time to think outside the box with pumpkin. These flavorful pockets of savory scrumptiousness are filled to the brim with seasoned and roasted pumpkin, pan grilled onions and mushrooms, wilted spinach, and cashew cream pumped up with ancho chili powder. Serve these warm quesadillas with a sprinkle of cool cilantro.

Roasted Pumpkin and Mushroom Quesadillas With Ancho Chili Cream [Vegan, Gluten-Free]

This Recipe is :

High Fiber Vegan




For the Quesadillas:

  • 4-6 tortillas of your choice
  • 1 small pie pumpkin, peeled, seeded, and chopped into 1/2-inch cubes
  • 8 ounces sliced mushrooms of any variety
  • 1 medium yellow onion, sliced
  • 1 tablespoon tamari or coconut aminos, mixed with 1 tablespoon water
  • 2 cups baby spinach, washed
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon garlic and onion powder
  • 1/4 teaspoon salt, or to taste
  • 2-3 teaspoons olive, avocado, or coconut oil for roasting (or use vegetable broth to make it oil-free)

For the Ancho Chili Cream:

  • 1 cup raw cashews, soaked for 2-4 hours, and drained
  • 3/4 cup water
  • 2-3 tablespoons lemon juice
  • 1/4-1/2 teaspoon ancho chili powder
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon salt

For the Topping:

  • Fresh cilantro leaves


  1. If possible, make the cashew cream ahead of time so the flavors can develop (it will also thicken). Blend everything for the cashew cream together in a high-speed blender, and taste, adding more spices, salt or lemon juice if desired. You can make it thinner by adding more water (and conversely, you can have a thicker cream by adding less water). Store in the refrigerator until ready to use.
  2. Preheat oven to 425°F. Toss the pumpkin cubes with the oil or broth, spices, and salt and roast in a casserole dish for about 35 minutes, or until tender and lightly caramelized.
  3. Meanwhile, sauté your onion slices and mushrooms. Start with a hot, dry large skillet pan, add the onions, and cook over medium-high heat. Sear for a minute or so before moving them; this helps get them caramelized.
  4. After a couple minutes, add the mushrooms. Try not to add liquid at first, if possible, the mushrooms will release some. If needed, add a little splash of water. After about 5 minutes, add the tamari/water and stir the onions and mushrooms.
  5. Once they have browned, add the spinach and allow it to wilt. If you’d like, you can also add a pinch or two of ancho chili powder, garlic powder, and black pepper. Remove from heat.
  6. To assemble and cook the quesadillas, add a tablespoon of cashew cream to a tortilla and spread it on both sides. Add roasted pumpkin, grilled onions, mushrooms, and spinach, and fold.
  7. Heat a pan over medium heat, adding a little bit of oil if needed. Heat the quesadilla on both sides until lightly golden brown and hot. Continue with remaining ingredients. Serve with more cashew cream and fresh cilantro.





Tasty dishes designed (with the help of Mother Nature) to make you look and feel your best. Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes for tasty dishes that are designed (with the help of Mother Nature) to make you look and feel your best. In addition to healthy whole-food meals and desserts, she also posts reviews on cruelty-free and vegan beauty and skincare products as well as recipes for making your own.



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0 comments on “Roasted Pumpkin and Mushroom Quesadillas With Ancho Chili Cream [Vegan, Gluten-Free]”

Click to add comment
Rebecca Louise Nash
1 Years Ago

They look delicious xxx

Liana Rebecca
1 Years Ago

Geneviève YUM!!!

Create Nourish Love
1 Years Ago


Maria Schumacher
1 Years Ago

Bec Sinclair we should make these x

Paige Savill
1 Years Ago

Mitch Sydoruk should try these

Mitch Sydoruk
30 Nov 2016

Tomorrow?. X

Paige Savill
30 Nov 2016

Mitch Sydoruk ??

Julia Beastriceanu
1 Years Ago

Laura King !

Kirsti Zimmerman
1 Years Ago

Looks good Traci Manika Zimmerman

Erika Karlsson
1 Years Ago

Sanaz Davoodi

Sanaz Davoodi
29 Nov 2016

We should make this when u come visit! ?

Sonia Baker
1 Years Ago

Bianca Brohier

Sonia Baker
1 Years Ago

Bianca Brohier


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