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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!
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 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!
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?
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!
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.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Pumpkin, Apple and Caramelized Onion Vegan Quesadilla
Ingredients
- 2 onions (I used 1 sweet white onion and 1 red onion), sliced thin
- ¼ cup vegetable broth (plus more as needed)
- 2 tbsp balsamic vinegar
- 1 cup pure pumpkin puree
- 2 tsp pure maple syrup
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp crushed dried rosemary
- pinch of cayenne (optional for heat)
- 1 apple (sliced thin)
- 4 medium tortillas (gluten free, if desired)
Instructions
- In a large skillet (I used non-stick) on the stove, heat ¼ cup vegetable broth over medium heat.
- 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.
- 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.
- When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
- Take one tortilla and lay it flat. Spread ¼th of the pumpkin mixture all over the whole thing. Place ¼th 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.
- 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.
- Serve warm.
Rebecca says
this looks so delicious! I love these flavors in a delicious quesadilla package! YUM
Jenn S. says
Thanks, Rebecca!
Anjali @ Vegetarian Gastronomy says
Oh my goodness Jenn! This combo sounds absolutely delicious!! And i love new quesadilla recipes!
Jenn S. says
Thank, Anjali! It’s kind of an odd combo, but it’s so good together! Hope you love it!
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?
Jenn S. says
Those would be the caramelized onions. Feel free to add what you like, but I don’t think they need it. 🙂
Ali Randall says
What great flavors you have going on in this quesadilla. I have a quesadilla maker and these would be easy to make and delicious I know.
Jenn S. says
Oooh, a quesadilla maker – that sounds fun!
Carol S says
I made this tonight. It was so yummy. Thank you. 🙂
Jenn S. says
That’s great, Carol! So glad you liked it. Thank you! Happy New Year!
Sherrii B says
Wow really enjoyed this! Must spread the word. Thank You.
Jenn S. says
Oh, great! So happy to hear that! And, yes please, spread away!! 🙂 Enjoy the rest of your weekend!
Camilla says
These Quesadilla look so delicious, I definitely want to try:-)
Jenn S. says
Thanks so much, Camilla! Please let me know if you do!
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!
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!
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. 😉
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! 🙂
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 😀
Jenn S. says
Thanks, Bianca!! I’ve been on a spree using pumpkin as the creamy factor in my dishes! So good!
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!!
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!
Lucie says
This is the ultimate fall lunch or dinner Jenn! I love all those flavors <3 Delicious 🙂
Jenn S. says
Thank you, Lucie! NomNomNom!
veggiesdontbite says
Who doesn’t love a quesadilla?! These sound amazing. All the flavors of fall…mmmmm
Jenn S. says
Thanks, Sophia! Quesadillas are awesome!
Mary Shaner says
why can’t I print your recipes? me? or you?
Jenn S. says
The Print button is under the picture within the recipe box. It works for me.
Strength and Sunshine says
Sweet, savory, perfect! Caramelized onions are always worth it though! They are so good, just can’t be beat!
Jenn S. says
Thanks, Rebecca!! It’s amazing how much the onion is transformed by caramelizing it! So so good!