Vegan Sheet Pan Breakfast Quesadillas

By Kirsten Maxwell March 23, 2023 31 mins read 82 Views

This quick and easy vegan breakfast quesadillas is sure to make breakfast even more enjoyable! You can freeze them and have a quick breakfast option for when you're on-the-go.

These Vegan Sheet Pan Breakfast Quesadillas will make you forget about all the choices you have when it comes to choosing vegan breakfast options.

To make it a customizable and delicious option, you can be creative with fillings, toppings and tortilla shells.

If you like this, you will love our Vegan Sheet Pan Pan Pan Pans!

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Why you'll love breakfast quesadillas

Creativity Unlocked You can use this recipe to make the perfect breakfast quesadilla.
Sheet Pan- allows for quick clean-up and easy preparation, making it easy to prepare delicious breakfasts in a fraction of the time.
Hand Held- After you have cut the quesadillas they can be held in your hand, making them ideal for taking with you to eat breakfast on the move.
Freezable means you can make and eat breakfast whenever you want

Vegan Sheet Pan Breakfast Quesadilla Ingredients:

Get your ingredients together!

Tortillas - We use burrito-sized flour tortillas in this recipe to maximize space.
walnuts- whole, unsalted walnuts can be soaked and seasoned to make delicious plant-based meat crumble . This recipe is made with a variety spices and seasonings to enhance flavor and make it resemble sausage.
tofu We use extra firm tofu in this recipe. After pressing, we season it to be a vegan eggs scramble .
Spinach - Make sure to include a leafy green to get the nutrients and texture combinations. As it is easy to use and wilts beautifully, spinach is a great choice.
vegan cheese shredded vegan cheddar Cheese was what we used to create the photos. But you can also use vegan Mexican shreds, a taco mix, jalapeno cheese or just plain mozzarella

For a complete list and measurements, see my recipe card.

Substitutions: Variations:

small flour tortillas and corn tortillas are also available.
walnuts- Pecans can also be used to make plant-based meat substitute. You can also use Pumfu (pumpkin seeds tofu), lentils or processed Vegan Breakfast Sausage if you don't want nuts.
tofu can be substituted with pumfu, although we don't recommend substituting all pumfu in the tofu. and walnuts), ackee or even white beans like great northern or butter bean
spinach can be substituted with another green such as kale
Vegan cheese - If you don't like vegan cheese, you can leave it out completely

Get creative! You can make this recipe as many variations as you want, depending on what you like in your quesadillas or omelettes. Here are a few:

Cherry tomatoes quartered
mushrooms
White, pinto, or black beans
Sweet potatoes or roasted white potatoes
Fresh herbs

We recommend that you wait until the dish is finished before adding sauces such as pesto, salsa, or sour-cream.

Step-by-Step Instructions

Step 1, 2: Heat oven to 400°F. Grease a half-sheet pan. Set aside. Place the soaked and drained walnuts in a food processor. Pulse until smooth.

Tip: Don't over pulse or it will become walnut butter. You can add the cornstarch if you overpulse.

Step 3 Heat oil in a large saucepan over medium heat. Stir in the walnut crumbles. Let them cook for 2 to 3 minutes, stirring frequently.

Step 4 Mix seasonings together. Stir for 3 more minutes. Next, add vegetable stock and coconut aminos to the pot and mix again. Allow this to cook for 7-10 minutes, or until the walnuts are tender and turn a deep brown color. Transfer this to a plate.

Step 5 Add your onions and peppers to the skillet and cook for 3-4 minutes, or until they begin to soften.

Step 6 Stir in the tofu crumbles. Let it cook for about 1-2 minutes.

Step 7 Sprinkle seasonings on tofu, stir well, then add non-dairy milk. Cook for between 4-7 minutes until the sauce has absorbed.

Step 8 -Move the scrambled eggs to one side and then add the spinach. Let it simmer for about a minute, until the spinach starts to wilt. Stir both sides and then remove from heat.

Tip: Allow walnut meat and tofu to cool down before you move on.

Step 9 Grab your baking sheet. Place 6 tortillas on the pan, leaving half the tortilla hanging over. Cover any pan with 2 tortillas.

Step 10 Sprinkle half of the cheese on top of the tortillas. Spread the tofu mixture evenly and then top it with the walnut meat mixture.

Step 11 Sprinkle the remaining cheese on top. Place the 2 remaining tortillas on top of the cheese in the middle of the pan.

Step 12 Place the tortillas on the pan. Make sure they touch the fillings. Bake for 20 minutes. Place the baking sheet on top of the pan. Bake the tortillas for an additional 10-15 minutes until they are crisp and golden.

Cut into desired sizes. Add your favorite quesadilla and omlette toppings.

Sheet Pan Quesadilla Toppings:

These are great to serve with the sides or on top of your favorite dish.

vegan nacho cheese (no nuts) or vegan cashew queso
Chipotle guacamole copycat or diced avocado
Green onions
cilantro
Fresh lime juice
Vegan sour cream
jalapenos (fresh or pickled)
Salsa

Expert Tips

You should grease your pan well. You will ensure they get crispy at their bottom.
Allow the mixture to cool down before placing it on a baking sheet. The mixture should not be too moist, but it will ensure that your tortillas don't get soggy.
Press the tofu well with an extra firm or super-firm. For the best texture, use a firm tofu or an extra firm. We recommend freezing and then thawing.

FAQs:

Can I use this oil without any additives?

Yes. You can saute in veggie stock. We recommend using a nonstick baking sheet to cook the pan. Flip the whole thing halfway through to make sure it gets crispy enough.

Can I make Top 8 Allergen Free?

Yes. Corn tortillas can be used in place of flour. You can substitute tofu with beans or ackee. See the list for other substitution options. Pumfu is a great substitute for walnut meat. Finally, you can use our taste test for vegan cheese to determine if it is safe.

Is it possible to prepare these in advance?

These are best eaten immediately but they can also be prepared ahead of time. Mix all ingredients together and store in an airtight container in the refrigerator until ready for use. This mixture should be used within five days.
Another option is to cook them completely, let them cool, and then store in an airtight container in the refrigerator. You can crisp them up again by either heating them in a skillet (no oil necessary, but be careful not to burn them) or using an air fryer. This can be done in the freezer. Once thawed, follow the steps for cooking.

How can you heat quesadillas.

You can crisp them up again by either putting them in a skillet (no additional oil is needed, but watch out for them burning) or using an air fryer. You can also heat them in the microwave, but they won't turn out as crisp.

You'll also love these other vegan breakfast options:

Vegan Sheet Pan Breakfast Hash
Sheet Pan Vegan Black Bean Pancakes
Vegan Cinnamon Roll Sheet Pan Pancakes
Vegan Toaster Strudels

Let's make some!
Send it to Instagram with the hashtag @makeitdairyfree, so we can share it!

Vegan Sheet Pan Breakfast Quesadillas

These quick and easy vegan breakfast quesadillas can be made in a sheet pan. This recipe can be frozen, making it easy to grab and go for quick breakfast!

Course Main Course

Cuisine American

Prep time ten min

Cook Time 50 Minutes

Total time 1 an hour

Servings 8 HTML4_ HTML5_ HTML5_ HTML6_ HTML7_ HTML8_ HTML5_

Calories 577 Kcal

Author Larisha Bern

Equipment

2 Half Sheet Pans
1 Large Skillet

Ingredients

The Walnut Crumble

2 coffees nuts, boiled in boiling water for at minimum 30 minutes
1 tablespoon cornstarch, optional (only if needed)
1/2 (submit with brown sugar).
3/4 teaspoon dried sage
3/4 teaspoon dried Thyme
1/4 teaspoon black pepper
1/4 tsp dried rosemary
1/8 teaspoon cayenne pepper (add up to 1/4 is spicier preferred)
1/4 teaspoon nutmeg
Salt to Taste
2 tablespoon olive oil
2-3 tablespoon low-sodium vegetable stock
1/2 butter egg white (substitute with soy sauce or jamari)

Tofu Scramble

1 tablespoon oil
14 block extra firm Tofu, drained and pressed into crumbles
1/2 large yellow onion, diced
1 large red pepper, diced (any color will do)
3 HTML3_ HTML4_ HTML5_ HTML6_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML3_ HTML5_ HTML6_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML3_
1 1/2 teaspoon garlic powder
1 teaspoon all-purpose seasoning mix
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/3 cup non-dairy milk
2 cups fresh spinach, packed

For Quesadillas

10 burrito size flour tortillas
1-2 cups vegan shredded cheese (cheddar or Mexican preferred)
toppings of your choice

Instructions

Preheat oven to 400°F. Lightly grease a half-sheet pan. Set aside.

For the Walnut Meat

Take out the walnuts and drain them from the water. Place walnuts in a food processor. Pulse until smooth. Do not over pulse. Add the cornstarch if the mixture is sticky or moist.
Mix the coconut sugar and salt in a small bowl. Whisk together. Add the walnut pieces to a large skillet on medium heat. Let cook, stirring often, for about 2 minutes. Sprinkle the seasoning over and stir. Cook another 3 minutes, stirring frequently.
Mix in coconut aminos and vegetable stock. Stir together. Allow mixture to cook for 7-10 mins until it is softened and brown. Transfer to a plate.

Tofu Scramble

In the same skillet, heat the oil on medium heat. Cook the onion and red bell peppers until softened. Let the tofu cook for another 2 minutes.
Combine nutritional yeast and turmeric in a small bowl. Whisk together. Mix seasonings into the tofu. Stir again. Add plant-based milk. Cook for 4-7 minutes more, or until liquid is absorbed completely. Place spinach on the other side. Cook until the spinach starts to wilt.
Before you move on, let the tofu and walnut meat cool down.

Place 6 tortillas along the edges of the pan, so that half the tortilla hangs over the edge. Place 2 tortillas in middle of pan to cover the exposed area.
Sprinkle half of the cheese on top of the tortillas. Spread the tofu mixture over the tortillas. Add the walnut mixture. Add the remaining cheese to the top. The remaining tortillas should be placed over the cheese in center of pan. Place the remaining tortillas on the pan, covering the fillings.
Add another baking sheet to the top. Bake for 20 minutes. Place the baking sheet on top of the pan. Bake the tortillas for an additional 10-15 minutes until they are crisp and golden.
Cut into 8-16 pieces, or the desired size. Serve with your choice of toppings, such as salsa or vegan sour cream.

Video

Notes

Nutrition - Information is an estimate only and does not guarantee accuracy due to possible substitutions and brand variations.

Storing: Best eaten immediately. After cooling in the refrigerator for at least 3-5 days, can be kept in an airtight container. You can freeze it for up to three months.

Top 8 Allergy-Friendly: Corn tortillas, mushrooms, or beans for walnuts are all acceptable, as is pumfu and ackee.

Nutrition

Calories: 577kcal

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Frequently Asked Questions

What other protein sources can I use instead of meat?

Protein is an essential component of a healthy diet and can be found in animal- and plant-based sources. Plant-based proteins include legumes (nuts and seeds), beans, lentils (wheat gluten), seitan (wheat flour), and hemp seeds. Due to the high levels of antioxidants found in many fruits, vegetables, and other plants, eating more can provide anti-inflammatory benefits. Some dairy alternatives, such as almond and oatmilk, can be fortified with protein, which makes them a great plant-based substitute to cow's. Alternatives like pumpkin seeds, nutritional yeast, and other plant-based milks can provide cheesy flavors to dishes while also offering more micronutrients. Many vegan protein powders that can be used in smoothies and shakes can provide additional nutrition, without the need to consume animal products.

Can you still eat out at restaurants on a plant-based diet?

Many restaurants now offer plant-based menu options. In larger cities and communities, many vegan restaurants are popping up and offering exciting food choices. There are many options for vegetarians in mainstream restaurants. You still have the option to enjoy the food and enjoy the atmosphere while on a plantbased diet. Look out for recipes that include vegetables and legumes, such a tofu or tempeh, seitan or other protein sources, like beans. Incorporate vinegar and healthy oils instead of mayonnaise or dressings high in saturated fat. Ask your server to make sure you know what vegan items are available.

Additionally, consider researching vegan cookbooks in advance for ideas about what proteins can replace meats and rich sauces. Restaurants are open to accommodating guests on a plant-based diet. Easy to enjoy a plantbased meal at a restaurant if you are creative and willing to do some research.

Can children follow a plant based diet?

Because of their many health benefits, plant-based diets are growing in popularity among adults. Parents may be concerned about whether a plant-based diet can be safe for their children. Yes, children can have a plant based diet provided it is planned and meets their nutritional requirements.

Children can get all the nutrients they need from plant-based diets. It is essential that children are getting enough protein, iron and calcium as well as vitamin D and vitamin A12. Good sources of protein include beans, lentils and tofu. Fortified cereals and leafy plants contain iron. Calcium is crucial for healthy bones and can be obtained from fortified plant milk, calcium-set tofu, and leafy greens. Vitamin D is critical for bone health. It can also be obtained from sunlight exposure and fortified cow milk. Vitamin B12, vital for healthy nerves as well as blood cells, is only available in animal products. Children who consume a plant-based meal may need to take a supplement with vitamin B12.

It is crucial that children who follow a plant-based lifestyle consume enough calories in order to meet their energy demands. Whole foods should include fruits, vegetables and whole grains. Children may need more food or smaller portions in order to get their energy requirements met.

Parents should consult a registered dietitian or a healthcare professional to make sure that their child is eating a plant-based diet. They can also guide meal planning, supplementation, and age-appropriate portion sizes.

The bottom line is that children can follow a planned plant-based diet that meets both their nutritional and physical needs. With proper planning and guidance from a registered dietitian or healthcare professional, parents can ensure that their children eat a nutritious and healthy plant-based diet.

What are some tips to make the transition from a plant-based diet to one?

The transition to a plantbased diet can seem intimidating but can lead to an exciting lifestyle change. Here are some tips to help transition to this type of diet.

Structure meals around whole foods and not processed food to ensure adequate macronutrients, vitamins, or mineral intake.
It is important to create delicious meals that satisfy dietary requirements and are fun to eat.
Creating a support system like friends, family members, or certified health professionals.
Experiment with new recipes while enjoying healthy eating.
Slowly changing your habits and paying more attention to your nutrition intake.

These tips can help individuals to transition slowly to a plant based diet.

Statistics

A study found that livestock provides just 18 percent of calories consumed globally but takes up 83 percent of farmland. (forksoverknives.com)
Another found that following a diet rich in plant foods and lower in animal foods was associated with a 16 percent lower risk of cardiovascular disease and a 31 to 32 percent lower risk of death from cardiovascular disease. (everydayhealth.com)

External Links

How To

How do I make sure I get enough protein from a plant based diet?

You can get enough protein through a plant-based diet by using the right combination. Foods such as legumes, nuts, seeds, tofu, tempeh, and quinoa are excellent plant-based protein sources. This will help you meet your daily needs. Superfoods such as spinach and goji berries are great for your nutritional intake.

In addition to eating plant-based proteins in meals throughout the day, it is beneficial to supplement a vegan diet with additional protein sources; look for products like plant-based protein powders, nut butter, or collagen peptides (derived from plants) that can be blended into smoothies or other recipes as desired. If you don't feel you are getting enough protein from your food, you can look into high-quality supplements. These include pills, capsules or tablets that provide the necessary amount of protein.

Individuals who follow a vegan lifestyle can easily meet their daily nutritional requirements by making conscious efforts to include plant-based protein in various meals.