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.
Vegan Fried Chicken Nuggets

Vegan Fried Chicken Nuggets

Chicken Fried Tofu Nuggets

Freeze-and-thaw preparation transforms soft tofu into chewy meat. Once the tofu is ready, you're 30-minutes away from a standing ovation. Mix and match flours, seasonings and toppings to create crunchy (or soft), mouthwatering and flavorful Vegan Fried Chicken Nuggets.
Prep Time 5 mins
Cook Time 30 mins
Total Time 38 mins
Course Main Dish
Cuisine American
Servings 25 nuggets

Ingredients
  

  • 12 ounces extra firm tofu Twice frozen, thawed and dried
  • 1/2 cup plant-based milk unsweetened
  • 1 Tbsp. tapioca flour
  • 1 cups almond flour substitute organic corn meal
  • 2 tsp. garlic powder substitute 1 Tbsp. Cajun seasoning, Italian seasoning or other favorite
  • 2 tsp. onion powder omit if using alternate seasoning
  • 1 tsp. sea salt adjust if alternate seasonings have added salt
  • pepper to taste
  • 12 ounces cooked quinoa optional; often available in frozen veggie isle. Substitute riced cauliflower

Instructions
 

  • The key to success with tofu nuggets is to freeze and thaw the tofu (TWICE if possible), and allow an extended dry time to avoid a goopy mess when applying coating. These two factors create an authentic nugget that most kids could mistake for actual chicken nuggets. Quick thaw in warm water (takes about an hour) to speed up the process.
  • Freeze the tofu (still in the package). Remove and thaw. For best results, repeat (freeze and thaw again). Remove from package. Squeeze out as much water as possible. Wrap in a thick, absorbent towel (I use a big bath towel as kitchen towels can't absorb as much water.) Or use a tofu press.
  • Once it's dry, you'll notice the texture is leathery. This is due to the expansion of the ice. When thawed, little holes are left. And when thoroughly dried, texture becomes chewier--similar to meat.
  • Preheat oven to 425 degrees.
  • Gather three shallow bowls. Whisk the milk and tapioca in one bowl.
  • In the second bowl, thoroughly mix the tapioca and flour (or corn meal) with seasonings. My simple recipe with garlic and onion powder, salt and pepper is delicious. Or try your favorite seasoning blend, such as Cajun, Italian or Mediterranean. The key is adding enough salt, as the tofu is flavorless.
  • In a third bowl, add quinoa or riced cauliflower (you can skip this to keep it simple.) I experimented with three varieties. The riced cauliflower coating stays soft, the quinoa gets crunchy, and the two-step (flour-only) is a happy medium. All options were a success. Note: I used store-bought frozen quinoa and riced cauliflower. Each had some water post-thaw that easily drained off.
  • Cut the tofu into nuggets. Or just pull off chunks to avoid looking "square." Smaller chunks create a more flavorful result due to a higher breading:tofu ratio. Pat the nuggets again with a towel to maximize dryness.
  • Lay parchment paper on a baking sheet.
  • Dip nugget into milk/tapioca mixture. Drag through the flour/cornmeal mixture. Dip in the milk/tapioca a second time. (The second swipe through the liquid is where drying the tofu makes a difference. On my first try, the thawed tofu was still a bit wet. It was a goopy mess—but still edible, no worries.) Roll in the quinoa or cauliflower and place on baking sheet.
  • Bake for 25-30 minutes, until browning occurs. Serve with your favorite sauce. (Or not—these are so flavorful, they don't need sauce.)

Notes

In the top picture, the nuggets on the left were only rolled in corn meal and cajun seasoning. I skipped the third coating (quinoa/cauliflower). They were still delicious. The nuggets in the center were rolled in almond flower, seasoned with just garlic and onion powder (and salt), and rolled in cauliflower. The nuggets on the right were made with almond flour and quinoa.

Chicken Fried Tofu Nuggets

Freeze-and-thaw preparation transforms soft tofu into chewy meat. Once the tofu is ready, you're 30-minutes away from a standing ovation. Mix and match flours, seasonings and toppings to create crunchy (or soft), mouthwatering and flavorful Vegan Fried Chicken Nuggets.
Prep Time 5 mins
Cook Time 30 mins
Total Time 38 mins
Course Main Dish
Cuisine American
Servings 25 nuggets

Ingredients
  

  • 12 ounces extra firm tofu Twice frozen, thawed and dried
  • 1/2 cup plant-based milk unsweetened
  • 1 Tbsp. tapioca flour
  • 1 cups almond flour substitute organic corn meal
  • 2 tsp. garlic powder substitute 1 Tbsp. Cajun seasoning, Italian seasoning or other favorite
  • 2 tsp. onion powder omit if using alternate seasoning
  • 1 tsp. sea salt adjust if alternate seasonings have added salt
  • pepper to taste
  • 12 ounces cooked quinoa optional; often available in frozen veggie isle. Substitute riced cauliflower

Instructions
 

  • The key to success with tofu nuggets is to freeze and thaw the tofu (TWICE if possible), and allow an extended dry time to avoid a goopy mess when applying coating. These two factors create an authentic nugget that most kids could mistake for actual chicken nuggets. Quick thaw in warm water (takes about an hour) to speed up the process.
  • Freeze the tofu (still in the package). Remove and thaw. For best results, repeat (freeze and thaw again). Remove from package. Squeeze out as much water as possible. Wrap in a thick, absorbent towel (I use a big bath towel as kitchen towels can't absorb as much water.) Or use a tofu press.
  • Once it's dry, you'll notice the texture is leathery. This is due to the expansion of the ice. When thawed, little holes are left. And when thoroughly dried, texture becomes chewier--similar to meat.
  • Preheat oven to 425 degrees.
  • Gather three shallow bowls. Whisk the milk and tapioca in one bowl.
  • In the second bowl, thoroughly mix the tapioca and flour (or corn meal) with seasonings. My simple recipe with garlic and onion powder, salt and pepper is delicious. Or try your favorite seasoning blend, such as Cajun, Italian or Mediterranean. The key is adding enough salt, as the tofu is flavorless.
  • In a third bowl, add quinoa or riced cauliflower (you can skip this to keep it simple.) I experimented with three varieties. The riced cauliflower coating stays soft, the quinoa gets crunchy, and the two-step (flour-only) is a happy medium. All options were a success. Note: I used store-bought frozen quinoa and riced cauliflower. Each had some water post-thaw that easily drained off.
  • Cut the tofu into nuggets. Or just pull off chunks to avoid looking "square." Smaller chunks create a more flavorful result due to a higher breading:tofu ratio. Pat the nuggets again with a towel to maximize dryness.
  • Lay parchment paper on a baking sheet.
  • Dip nugget into milk/tapioca mixture. Drag through the flour/cornmeal mixture. Dip in the milk/tapioca a second time. (The second swipe through the liquid is where drying the tofu makes a difference. On my first try, the thawed tofu was still a bit wet. It was a goopy mess—but still edible, no worries.) Roll in the quinoa or cauliflower and place on baking sheet.
  • Bake for 25-30 minutes, until browning occurs. Serve with your favorite sauce. (Or not—these are so flavorful, they don't need sauce.)

Notes

In the top picture, the nuggets on the left were only rolled in corn meal and cajun seasoning. I skipped the third coating (quinoa/cauliflower). They were still delicious. The nuggets in the center were rolled in almond flower, seasoned with just garlic and onion powder (and salt), and rolled in cauliflower. The nuggets on the right were made with almond flour and quinoa.

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