HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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!
** This recipe was inspired by Portia's Cafe, a local cafe here in Columbus, Ohio!
HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳