Spinach is a perfect leafy green that’s both nutritious and delicious. It’s one of the most popular vegetables in the world, and for good reason! Spinach is low in calories but high in vitamins and minerals, such as vitamin K, vitamin A, iron, calcium, folate, magnesium and many more. It’s also rich in antioxidants which help to reduce inflammation.
If you’re trying to transition into a vegan lifestyle or just looking for some plant-based meal ideas with spinach that are satisfying and flavorful, look no further! Here are some vegan spinach recipes to try out:
1. Vegan Spinach & Artichoke Dip
This spinach dip recipe uses cashews instead of dairy cheese to create an incredibly smooth texture. The addition of artichokes adds another layer of flavor that complements the spinach perfectly. This recipe pairs well with crackers or veggies.
Ingredients:
– 1 cup raw cashews
– ½ cup nutritional yeast
– 1 can artichoke hearts (chopped)
– 2 cups fresh spinach leaves
– 2 cloves garlic (minced)
– Juice from half a lemon
– Salt & pepper (to taste)
Instructions:
1. Soak the cashews overnight or for at least four hours.
2. Rinse and drain the soaked cashews.
3. In a blender or food processor add all ingredients except for salt & pepper.
4. Blend until smooth; season with salt & pepper as needed.
2. Vegan Creamed Spinach
Creamed spinach is typically made with heavy cream and butter which makes it not so vegan-friendly but this recipe uses coconut milk instead which still gives it a creamy texture without animal products.
Ingredients:
– 2 tbsp olive oil
– 1 small onion (diced)
– 2 cloves garlic (minced)
– Salt & Pepper (to taste)
– 5 oz baby spinach leaves
– Juice from half a lemon
– ¼ cup coconut milk
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add onion and garlic, cook until softened.
3. Add spinach leaves and stir until wilted.
4. Squeeze in lemon juice, season with salt & pepper as needed.
5. Stir in coconut milk and let simmer for another minute.
3. Vegan Spinach Pesto
This vegan pesto recipe is made without parmesan cheese or any other dairy products but it still tastes rich, tangy and delicious! This pesto pairs well with pasta or used as a dip.
Ingredients:
– 2 cups fresh spinach leaves
– 1/2 cup walnuts (toasted)
– 2 cloves garlic (minced)
– Juice from half a lemon
– Salt & Pepper (to taste)
– 1/4 cup nutritional yeast
– 1/2 cup olive oil
Instructions:
1. Toast walnuts in a dry skillet on low-medium heat for about five minutes, stirring occasionally so they don’t burn; set aside to cool.
2. In a food processor add all ingredients except for olive oil; blend until smooth.
3. While the food processor is running slowly pour in the olive oil until incorporated.
4. Vegan Spinach & Mushroom Quiche
This quiche recipe uses tofu instead of eggs which makes it vegan-friendly while still having that traditional eggy flavor thanks to black salt which has an egg-like sulfur taste.
Ingredients:
For the crust,
– 1½ cups all-purpose flour
– 6 tbsp cold vegan butter
– Pinch of salt
– Cold water (as needed)
For the filling,
– Olive Oil (for cooking)
– Half an onion (diced)
– Two cloves garlic (minced)
– One package baby portobello mushrooms sliced
– Three cups fresh spinach leaves
– One 14 oz block of firm tofu
– 1/4 cup nutritional yeast
– Juice from half a lemon
– Two tbsp cornstarch
– Salt & Pepper (to taste)
– Black salt (to taste)
Instructions:
For the crust,
1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt together.
3. Cut in vegan butter until mixture is crumbly.
4. Add cold water as needed until dough forms.
5. Roll out dough onto floured surface and transfer to a greased pie dish.
For the filling,
1. In a large skillet, heat olive oil over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Add mushrooms; cook for five minutes or until tender and browned on both sides.
4. Stir in spinach leaves; cook for another two minutes or until wilted down.
5. In a food processor add all remaining ingredients except black salt; blend until smooth.
6. Pour filling into prepared crust.Top with black salt as desired around top edge of quiche bake at 375°F for thirty minutes.
Conclusion:
Spinach is an incredibly versatile ingredient that can be used in many different vegan recipes that are both healthy and delicious! These four recipes are just the tip of the iceberg when it comes to plant-based meals using spinach so don’t be afraid to experiment with your own variations too!
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