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Pumpkin, Apple & Caramelized Onion Vegan Quesadilla

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Vegan Quesadilla with pumpkin, apples, and caramelized onions – a little creamy, a little crispy, a little sweet, a little smoky, and even a little spicy, if desired. A little piece of fall heaven!

4 slices vegan quesadilla laid out and overlapping on a wooden board.

I make quesadillas so often, it’s actually quite surprising that I only have one quesadilla recipe on the blog.

I think because I usually use them as a way to repurpose leftovers (like my Southwest Pumpkin Risotto Quesadillas) instead of creating a brand new recipe, it doesn’t really cross my mind to feature it here. I need to change that…food for thought.

This quesadilla recipe, however, is from scratch and features several fall goodies. It’s a little crunchy, a little creamy, a little sweet, a little smoky, even a little spicy if desired.

You gotta try a Pumpkin, Apple and Caramelized Onion Vegan Queasadilla!

Several slices of vegan quesadilla spread out on a wooden board surrounding a cup of tomato soup.

Caramelize Those Onions!

Generally, when I make quesadillas, it’s because I’m short on time and I can throw one together in just a few minutes.

Admittedly, this one isn’t the quickest recipe.

The onions take about 30 minutes to caramelize, but it’s so worth it!

I’m not even an onion fan in general. I add them for flavor to lots of things, but I don’t like to take a big bite into one. But when you caramelize them until they’re all sweet and tender and then add some balsamic vinegar (which I love so much I could practically drink the stuff!), they are the stuff dreams are made of! Are you with me?

Stack of Pumpkin, Apple and Caramelized Onion Vegan Quesadillas on a wooden board.

Sweet and Spicy Pumpkin Purée

Originally, my plan was just for an apple and caramelized onion quesadilla, but it just wasn’t enough. It needed a creamy factor to pull it all together.

I saw the can of pumpkin puree in the pantry and I thought to myself, (or more likely said out loud as I do like to talk to myself) “why not?”.

I doctored it up with some spices and a little maple syrup to balance it all out. Put it all together with the caramelized onions and some tart apple slices into a tortilla and crisp it all up…mmmmmmm, finger lickin’ good!

Cup of tomato soup next to vegan quesadillas. In front of the soup, one slice of quesadilla has as bite taken out.

Soup and Sandwich

On this particular day, I served it alongside my Creamy Tomato Soup, which ironically was sort of the inspiration for this quesadilla recipe. I really wanted the soup for lunch and I wanted something to go with it.

Grilled cheese obviously goes perfectly with tomato soup, but I didn’t have any vegan cheese slices and this concoction of apples and onions somehow snuck into my head.

By the way, the Creamy Tomato Soup can be made in less than 3o minutes, so if you want to eat these together like I did, start the soup after you get your onions going and it should all be ready around the same time.

Pumpkin, Apple, and Caramelized Onion Vegan Quesadilla

I hope you guys love this Vegan Quesadilla as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it!

Enjoy!

5 from 1 vote
Pumpkin, Apple and Caramelized Onion Quesadilla
Print
Pumpkin, Apple and Caramelized Onion Vegan Quesadilla
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
A little creamy, a little crispy, a little sweet, a little smoky, and even a little spicy if desired, these vegan quesadillas are a little piece of fall heaven.
Course: Appetizer, Entree
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Keyword: quesadilla fillings, vegan pumpkin recipes, vegetarian quesadilla recipe
Servings: 4
Calories: 161 kcal
Author: Jenn S.
Ingredients
  • 2 onions (I used 1 sweet white onion and 1 red onion), sliced thin
  • 1/4 cup vegetable broth (plus more as needed)
  • 2 tbsp balsamic vinegar
  • 1 cup pure pumpkin puree
  • 2 tsp pure maple syrup
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp crushed dried rosemary
  • pinch of cayenne (optional for heat)
  • 1 apple (sliced thin)
  • 4 medium tortillas (gluten free, if desired)
Instructions
  1. In a large skillet (I used non-stick) on the stove, heat 1/4 cup vegetable broth over medium heat.

  2. Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. You may need to add an additional 1-2 tbsp  of vegetable broth if the onions start to stick too much. As they cook down, try to keep them in one even layer. If it's ok if they overlap a little, but you don't want a too high of a mound of onions because then they will simply steam and not caramelize.

  3. In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary and cayenne, if using. Set aside.
  4. When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
  5. Take one tortilla and lay it flat. Spread 1/4th of the pumpkin mixture all over the whole thing. Place 1/4th of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way.
  6. Heat a skillet over medium heat (I did a quick wipe with a paper towel of the one I used for my onions). Spray it with a little cooking spray, if necessary, and place the folded tortillas in the pan. Do not overcrowd the pan. I only fit two at a time. Cook for a few minutes on each side until brown and crisp. Repeat with any remaining tortillas.
  7. Serve warm.
Nutrition Facts
Pumpkin, Apple and Caramelized Onion Vegan Quesadilla
Amount Per Serving
Calories 161
% Daily Value*
Sodium 154mg 6%
Potassium 254mg 7%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 18g
Protein 3g 6%
Vitamin A 154%
Vitamin C 16%
Calcium 8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.


More Delicious Dairy Free Fall Eats:

Pumpkin and Kale Stuffed Shells

Pumpkin & Kale Stuffed Shells

Pumpkin Lentil Chili

Pumpkin Lentil Chili

Chai Spiced Pumpkin Layer Cake

chai-spiced-pumpkin-layer-cake

Comments

  1. Marie says

    I’ve never thought to use pumpkin puree in a quesadilla. Love the sweet, smoky, and spicy flavours in this one. Plus, I love caramelized onions. I need to try this one.

    Reply

  4. Lisa|Garlic & Zest says

    Upon first glance, I thought I saw bacon in the photos — and now I can’t get it out of my head. Would it be so bad if I added a little crispy pork to these fabulous quesadillas?

    Reply

    • Jenn S. says

      Those would be the caramelized onions. Feel free to add what you like, but I don’t think they need it. 🙂

      Reply

    • Jenn S. says

      Oh, great! So happy to hear that! And, yes please, spread away!! 🙂 Enjoy the rest of your weekend!

      Reply

  9. bbqbastard says

    Congrats Jenn (oops almost called you Jenny since I’m listening to Jenny don’t be hasty at the moment haha)! This recipe looks and sounds delicious! Think it would be welcomed with open arms over here!

    Reply

    • Jenn S. says

      My family still calls me Jenny as that’s what I went by as a kid. I still answer to it. 🙂 Thank you so much for the kind words!

      Reply

  10. Sina @ Vegan Heaven says

    These look so delicious, Jenn! What a great combo. Just perfect for fall! 🙂 I’m getting so hungry when I look at these pictures! I think it’s time for lunch soon. 😉

    Reply

    • Jenn S. says

      Thanks, Sina! I love fall so much and I guess I’ve been trying to capture it’s essence in my food these days too! 🙂

      Reply

  11. Bianca says

    Mhhh these looks so good and comforting! I love the idea of using pumpkin puree instead of the cheese. Yummy! Caramelized onions are the best 😀

    Reply

    • Jenn S. says

      Thanks, Bianca!! I’ve been on a spree using pumpkin as the creamy factor in my dishes! So good!

      Reply

  12. Natalie says

    I am loving all the unique ways you have been combining apples and pumpkin this year! I mean seriously the flavor profile inside these tortillas is really out of the ordinary: smokey, spicy, sweet, so good!!

    Reply

    • Jenn S. says

      Thanks, Natalie!! I’m not even really doing it on purpose…it just works out that way. Pumpkin and apples is a match made in heaven!

      Reply

    • Jenn S. says

      Thanks, Rebecca!! It’s amazing how much the onion is transformed by caramelizing it! So so good!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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