Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.
Spinach Artichoke Spaghetti Squash

Spinach Artichoke Spaghetti Squash

Spinach Artichoke Spaghetti Squash

Spinach artichoke spaghetti squash upgrades the rich and tangy classic into a comforting, plant-based meal packed with fiber and protein. No dairy, oil or added sugar, quick and easy prep.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Dish
Servings 6 servings

Ingredients
  

Spaghetti squash

  • 1 spaghetti squash

Spinach artichoke cream sauce

  • 1 cup cashews soaked if possible, substitute/combine with walnuts or almonds
  • 1/2 cup water
  • 1/2 Sweet Onion
  • 2 cloves garlic
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • 14 ounce artichoke hearts drained
  • 5 ounces fresh spinach ~4 cups (or use 10 oz package of frozen)
  • 1/2 cup bread crumbs OPTIONAL
  • 1/2 cup vegan shredded cheese OPTIONAL

Instructions
 

  • Preheat oven to 400 degrees. Remove sticker from squash. Place whole in oven on a baking sheet. Bake 35-40 minutes (depending on size). Err on the side of caution as you don't want to overcook. You want the strands to be firm, not mushy. Remove from oven when it starts to brown on top. Immediately cut open to release steam and stop the baking. Check for doneness using a fork to separate the strands. Return to oven if not soft enough. Allow to cool. Remove seeds and fluff strands with a fork.
  • While the squash is baking, add all of the cream ingredients except the artichoke and spinach to blender. Blend until creamy and smooth. Drain the artichoke hearts and add to blender. If using frozen spinach, add that now and skip the next step. Pulse a few times to chop, but don't puree. Chunks are good.
  • [Only if using fresh spinach], transfer cream to a sauce pan. Add the spinach. Heat on low and stir continuously until spinach is bright green and wilted. Remove from heat.
  • Pour spinach artichoke cream sauce into the spaghetti squash. Stir to blend the layers. Alternatively, you can transfer the spaghetti squash from its skin into a casserole dish and blend in the cream. Sprinkle with optional toppings (bread crumbs and vegan cheese) if desired.
  • Set oven to broil. Broil for 3-4 minutes. Do not walk away—watch it. It goes from bubbly to burned in seconds.
  • Use a sharp knife to cut through the strands. Use a spatula to transfer to plate. Garnish with black pepper and serve.

Notes

If your spaghetti squash is very large, consider increasing the amount of spinach artichoke cream by half or even double.
Cashews are expensive. Walnuts and almonds are too, but less so. Substitute with either. Look for bulk cashews on Amazon. Soak the entire batch overnight. Dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.

Spinach Artichoke Spaghetti Squash

Spinach artichoke spaghetti squash upgrades the rich and tangy classic into a comforting, plant-based meal packed with fiber and protein. No dairy, oil or added sugar, quick and easy prep.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Dish
Servings 6 servings

Ingredients
  

Spaghetti squash

  • 1 spaghetti squash

Spinach artichoke cream sauce

  • 1 cup cashews soaked if possible, substitute/combine with walnuts or almonds
  • 1/2 cup water
  • 1/2 Sweet Onion
  • 2 cloves garlic
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • 14 ounce artichoke hearts drained
  • 5 ounces fresh spinach ~4 cups (or use 10 oz package of frozen)
  • 1/2 cup bread crumbs OPTIONAL
  • 1/2 cup vegan shredded cheese OPTIONAL

Instructions
 

  • Preheat oven to 400 degrees. Remove sticker from squash. Place whole in oven on a baking sheet. Bake 35-40 minutes (depending on size). Err on the side of caution as you don't want to overcook. You want the strands to be firm, not mushy. Remove from oven when it starts to brown on top. Immediately cut open to release steam and stop the baking. Check for doneness using a fork to separate the strands. Return to oven if not soft enough. Allow to cool. Remove seeds and fluff strands with a fork.
  • While the squash is baking, add all of the cream ingredients except the artichoke and spinach to blender. Blend until creamy and smooth. Drain the artichoke hearts and add to blender. If using frozen spinach, add that now and skip the next step. Pulse a few times to chop, but don't puree. Chunks are good.
  • [Only if using fresh spinach], transfer cream to a sauce pan. Add the spinach. Heat on low and stir continuously until spinach is bright green and wilted. Remove from heat.
  • Pour spinach artichoke cream sauce into the spaghetti squash. Stir to blend the layers. Alternatively, you can transfer the spaghetti squash from its skin into a casserole dish and blend in the cream. Sprinkle with optional toppings (bread crumbs and vegan cheese) if desired.
  • Set oven to broil. Broil for 3-4 minutes. Do not walk away—watch it. It goes from bubbly to burned in seconds.
  • Use a sharp knife to cut through the strands. Use a spatula to transfer to plate. Garnish with black pepper and serve.

Notes

If your spaghetti squash is very large, consider increasing the amount of spinach artichoke cream by half or even double.
Cashews are expensive. Walnuts and almonds are too, but less so. Substitute with either. Look for bulk cashews on Amazon. Soak the entire batch overnight. Dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Eggplant Spaghetti Balls

Eggplant Spaghetti Balls

Eggplant Spaghetti Balls

Eggplant Spaghetti Balls are a delicious way to increase your family's veggie intake under the guise of an authentic Italian meal. These have over 10 grams of fiber per serving!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine Italian
Servings 8 people

Ingredients
  

Eggplant Spaghetti Balls

  • 2 Tbsp. ground flax seed +2 Tbsp. water
  • 2 Eggplant chopped
  • 5 ounces mushrooms chopped into small bite-sized pieces
  • 1 Sweet Onion chopped
  • 1 bell pepper chopped, seeds removed
  • 4 cups fresh spinach substitute kale, chard or other greens, frozen ok
  • 5 cloves garlic
  • 13 ounces artichoke hearts drained
  • 2-3 Tbsp. Italian or Mediterranean seasoning
  • 1 cup bread crumbs got stale bread? throw it in the blender!
  • 1/2 cup vegan cheese optional: if using add an extra 1/2 cup breadcrumbs

Other

  • 12 ounces pasta
  • 1 jar favorite marinara sauce

Instructions
 

  • Preheat oven to 400 degrees. In a small bowl, add 2 Tbsp. flax seed to 2 Tbsp. of water and set aside.
  • Loosely chop vegetables (they are going into the blender, so just small enough to cook). In a skillet, sauté eggplant with a splash of water to prevent sticking. When the eggplant is about half done, add the mushrooms. Sprinkle with sea salt, and cook until both are tender. Transfer to a blender or food processor.
  • Sauté onion with a splash of water to prevent sticking. When it's about half done, add the bell pepper. In the last minute, add the garlic and spinach. (If cooking in cast iron, add the spinach after removing the heat). Once spinach is wilted, add mixture to the eggplant and mushroom in the blender/food processor. Drain the artichoke hearts and add those as well.
  • Pulse or blend on low until the vegetable mixture is thoroughly chopped. Mixture should be chunky, not pureed. Transfer to a large mixing bowl. Add the bread crumbs, hydrated flax, seasoning and cheese if you want. (If you do add cheese, add extra bread crumbs to support the texture.) Taste and adjust seasoning as needed. You want these to pop with flavor.
  • Line a baking sheet with a piece of parchment paper. Form mixture into balls and place on the sheet. I used an ice scream scooper, but you use your hands. Bake for 30 minutes.
  • Meanwhile, prepare pasta according to package directions. Drain. Add most of pasta sauce to the pasta, reserving enough to coat the eggplant spaghetti balls when come out of the oven.

Notes

I season this with the Mediterranean blend from my favorite spice company, Fresco Spice Blends. I discovered them at the downtown Fort Wayne farmer's market, where I met the owner. Their ingredients are top notch, they are made here in FW, and their blends make cooking from scratch so easy.
There are so many additional vegetable combinations that are possible. Black olives and spicy chili peppers would really pop the flavor!
A word about bread crumbs. You can use your favorite brand of store bought. I make mine with my own homemade sourdough. I take the ends that are often left aside when a new loaf emerges from the oven and pop them in the blender. If you use seasoned bread crumbs, be sure to adjust for flavor when you add the seasoning.
Keyword eggplant spaghetti balls

Eggplant Spaghetti Balls

Eggplant Spaghetti Balls are a delicious way to increase your family's veggie intake under the guise of an authentic Italian meal. These have over 10 grams of fiber per serving!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine Italian
Servings 8 people

Ingredients
  

Eggplant Spaghetti Balls

  • 2 Tbsp. ground flax seed +2 Tbsp. water
  • 2 Eggplant chopped
  • 5 ounces mushrooms chopped into small bite-sized pieces
  • 1 Sweet Onion chopped
  • 1 bell pepper chopped, seeds removed
  • 4 cups fresh spinach substitute kale, chard or other greens, frozen ok
  • 5 cloves garlic
  • 13 ounces artichoke hearts drained
  • 2-3 Tbsp. Italian or Mediterranean seasoning
  • 1 cup bread crumbs got stale bread? throw it in the blender!
  • 1/2 cup vegan cheese optional: if using add an extra 1/2 cup breadcrumbs

Other

  • 12 ounces pasta
  • 1 jar favorite marinara sauce

Instructions
 

  • Preheat oven to 400 degrees. In a small bowl, add 2 Tbsp. flax seed to 2 Tbsp. of water and set aside.
  • Loosely chop vegetables (they are going into the blender, so just small enough to cook). In a skillet, sauté eggplant with a splash of water to prevent sticking. When the eggplant is about half done, add the mushrooms. Sprinkle with sea salt, and cook until both are tender. Transfer to a blender or food processor.
  • Sauté onion with a splash of water to prevent sticking. When it's about half done, add the bell pepper. In the last minute, add the garlic and spinach. (If cooking in cast iron, add the spinach after removing the heat). Once spinach is wilted, add mixture to the eggplant and mushroom in the blender/food processor. Drain the artichoke hearts and add those as well.
  • Pulse or blend on low until the vegetable mixture is thoroughly chopped. Mixture should be chunky, not pureed. Transfer to a large mixing bowl. Add the bread crumbs, hydrated flax, seasoning and cheese if you want. (If you do add cheese, add extra bread crumbs to support the texture.) Taste and adjust seasoning as needed. You want these to pop with flavor.
  • Line a baking sheet with a piece of parchment paper. Form mixture into balls and place on the sheet. I used an ice scream scooper, but you use your hands. Bake for 30 minutes.
  • Meanwhile, prepare pasta according to package directions. Drain. Add most of pasta sauce to the pasta, reserving enough to coat the eggplant spaghetti balls when come out of the oven.

Notes

I season this with the Mediterranean blend from my favorite spice company, Fresco Spice Blends. I discovered them at the downtown Fort Wayne farmer's market, where I met the owner. Their ingredients are top notch, they are made here in FW, and their blends make cooking from scratch so easy.
There are so many additional vegetable combinations that are possible. Black olives and spicy chili peppers would really pop the flavor!
A word about bread crumbs. You can use your favorite brand of store bought. I make mine with my own homemade sourdough. I take the ends that are often left aside when a new loaf emerges from the oven and pop them in the blender. If you use seasoned bread crumbs, be sure to adjust for flavor when you add the seasoning.
Keyword eggplant spaghetti balls
Buffalo Mac & Cheese

Buffalo Mac & Cheese

Buffalo Mac & Cheese

This family favorite is decadent. My picky teenagers love the gooey combination of Buffalo sauce and creamy pasta.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Servings 6

Ingredients
  

  • 8 oz pasta our favorite are the high protein, gluten free varieties
  • 1 head cauliflower (minced) look for the chopped bags in produce or freezer section
  • 3 cups fresh spinach

Buffalo Cream Sauce

  • 1.5 cups raw cashews soaked
  • 1 cup water
  • 1 cup vegetable broth substitute 1 cup of water + 1 Tbsp. sea salt
  • 1 cup hot sauce
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 3 Tbsp. tapioca flour substitute any finely ground gluten free flour

Instructions
 

  • In a large pot, cook pasta according to directions, ensuring there is enough water to add cauliflower towards the end. When a few minutes remain, add cauliflower to boiling pasta. Best to serve al dente.
  • While the pasta is cooking, add all of the buffalo sauce ingredients into a high speed blender. Blend until creamy and smooth.
  • Drain the pasta and cauliflower in a colander. Add fresh spinach to the pot and saute over low heat for 1-2 minutes, until slightly wilted (add a splash of water if needed to prevent sticking). Remove from heat and cover spinach with the pasta/cauliflower. Pour buffalo cream sauce over all of it and mix thoroughly. Serve immediately.
  • Garnish with croutons, green onions, fresh herbs and/or cherry tomatoes as desired.

Notes

I purchase raw nuts (cashews, almonds, walnuts) in bulk, soak them overnight, and store in the freezer. This allows me to make any cream sauce in the Vitamix in about 5 minutes, no prep time required.
I must be honest. I am not a huge fan of pasta. Even the high protein varieties feel heavy in my system—less is more. My favorite version of this recipe is to halve the pasta and double the cauliflower. I've kept it as written as this is the most kid friendly version. However, my kids didn't notice when the switch the second time I made it. So play away with the ratios.

Buffalo Mac & Cheese

This family favorite is decadent. My picky teenagers love the gooey combination of Buffalo sauce and creamy pasta.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Servings 6

Ingredients
  

  • 8 oz pasta our favorite are the high protein, gluten free varieties
  • 1 head cauliflower (minced) look for the chopped bags in produce or freezer section
  • 3 cups fresh spinach

Buffalo Cream Sauce

  • 1.5 cups raw cashews soaked
  • 1 cup water
  • 1 cup vegetable broth substitute 1 cup of water + 1 Tbsp. sea salt
  • 1 cup hot sauce
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 3 Tbsp. tapioca flour substitute any finely ground gluten free flour

Instructions
 

  • In a large pot, cook pasta according to directions, ensuring there is enough water to add cauliflower towards the end. When a few minutes remain, add cauliflower to boiling pasta. Best to serve al dente.
  • While the pasta is cooking, add all of the buffalo sauce ingredients into a high speed blender. Blend until creamy and smooth.
  • Drain the pasta and cauliflower in a colander. Add fresh spinach to the pot and saute over low heat for 1-2 minutes, until slightly wilted (add a splash of water if needed to prevent sticking). Remove from heat and cover spinach with the pasta/cauliflower. Pour buffalo cream sauce over all of it and mix thoroughly. Serve immediately.
  • Garnish with croutons, green onions, fresh herbs and/or cherry tomatoes as desired.

Notes

I purchase raw nuts (cashews, almonds, walnuts) in bulk, soak them overnight, and store in the freezer. This allows me to make any cream sauce in the Vitamix in about 5 minutes, no prep time required.
I must be honest. I am not a huge fan of pasta. Even the high protein varieties feel heavy in my system—less is more. My favorite version of this recipe is to halve the pasta and double the cauliflower. I've kept it as written as this is the most kid friendly version. However, my kids didn't notice when the switch the second time I made it. So play away with the ratios.

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