How to make vegan creamed spinach
Yes, it is possible to make a delicious, creamy, vegan creamed spinach recipe without added fat or bacon. Let's be honest, we love the taste of fat and bacon, but we know it's not in the best interest of our health. So, are you willing to try something new or are your taste buds still adjusting? If you're moving in the direction of eliminating animal products, good job! I know at times, it's not easy. Sometimes you struggle with the little devil sitting on your shoulder encouraging you to "go ahead and just eat it... you'll do better tomorrow."
I believe that one of the secrets to maintaining a diet you love (not really a diet, but a lifestyle of eating) is having foods that you love. So, let's add to your list of recipes that make the cut and also, make you healthier. Feel guiltless eating this creamed spinach and make it a tradition to years to come!
This vegan recipe uses tempeh bacon if you like a smokey flavor and although you could use any non-dairy milk, a little coconut milk really makes it. Enjoy for Thanksgiving.
I'd love to hear your feedback in the comments below for this Vegan Creamed Spinach recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings | people |
- 1-1/2 pounds fresh or bagged spinach remove long stems and wash the fresh spinach
- 1/2 yellow or white onion finely chopped
- 1/2 cup vegetable stock
- 1 cup unsweetened non-dairy milk like almond, soy or lite coconut milk
- 8 pieces tempeh bacon optional
- 2 tsp dijon mustard
- 1 Tbl nutritional yeast
- 1 Tbl cornstarch
- 1 clove garlic minced
- 1/8 tsp ground nutmeg
- salt & pepper to taste
Ingredients
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- In a large pan, add 1/2 cup vegetable stock and the chopped onions. Saute until the onions start to turn translucent. Add garlic and sauté another minute.
- Add the fresh spinach and continue to cook until it starts to wilt, adding more stock to keep it from sticking.
- In the meantime, pan-fry the slices of tempeh bacon or place them on a silpat and into a 350° F oven for about 8-10 minutes until they start to turn brown and caramelize. Flip them over half way through. Remove and set aside.
- In a separate small bowl, whisk the non-dairy milk, mustard, nutritional yeast, cornstarch and nutmeg if using.
- Add to the pan with the spinach and stir continuously until the sauce starts to thicken. If it's too thick add a little more stock.
- Season with salt and pepper.
- Add in the tempeh bacon, if using, and stir just to combine.
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