Sometimes you just need comfort food–and you need it now! But without all the guilt, thanks anyway.
This spinach answers the call. It has the velvety texture of old-school creamed spinach, yet is low fat, plant based, and gluten free. Better yet, you can make it in under 20 minutes!
Read the full post on VEGGIE QUEST, where you’ll find fun, plant-based recipes and tips for kickin’ nutrition.
Quick and Easy Creamed Spinach
This recipe is a snap to make, but be sure to measure out the spices and flavorings first, because the sauce cooks in no time.
Prep time: 20 minutes Serves: 4
1 Tbsp cornstarch + 1 Tbsp water
1 lb fresh spinach* (you can also use 1 lb frozen spinach—see note)
1 c unsweetened almond milk
1½ tsp onion powder
¼ tsp garlic powder
2 Tbsp nutritional yeast
¼ tsp ground nutmeg
⅛ tsp ground black pepper
1 tsp almond butter (optional)
pinch of salt, or to taste (optional)
In a small bowl or ramekin, mix cornstarch and water with a fork until uniformly combined. Set aside.
Line the bottom of a large pot with water, bring to a boil, and add spinach. Reduce heat to medium and steam-sauté, stirring frequently, until spinach is wilted. (Add small splashes of water if needed to prevent sticking.) Remove from heat and drain spinach in a colander, pressing to remove excess water.
In a small pot, wisk together almond milk, onion powder, and garlic powder. Bring to a boil. Wisking continuously, add cornstarch/water mixture in a thin stream; sauce should begin thickening immediately. Reduce heat and simmer sauce for 1–2 minutes, stirring constantly. Remove from heat.
Wisk in nutritional yeast, nutmeg, black pepper, and (if using) almond butter and salt.
Gently stir in spinach.
Serve hot with freshly ground black pepper.
(Delicious with veggie burgers and baked sweet potato fries if you want the full comfort food effect.)
*Note: If using frozen spinach, prepare according to package directions. I like to microwave mine in a glass storage container, so I can pop leftovers right back in—one less dish to wash!
September 6th, 2018 at 7:51 pm
This is so good with 24oz. frozen kale too! I’m not doing ETL now so I add a tsp of salt to silken tofu and 1/4 cup soymilk