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Dairy Free Creamed Spinach with Roasted Vegetables

@createcookshare
Sep 11, 2018
2 min read

Updated: Jul 28, 2024

This dairy-free version of Creamed Spinach is incredibly easy to make. Paired with roasted vegetables, it offers a healthy, flavourful, and satisfying meal, perfect for a Meat-Free Monday. The creamy texture and rich taste make it a standout dish, providing a healthy plant-based option that is both nutritious and delicious. Enjoy this wholesome meal as a wonderful addition to your weekly rotation, ensuring a tasty and meat-free start to your week.

Dairy Free Creamed Spinach with Roasted Vegetables

Dairy Free Creamed Spinach with Roasted Vegetables

Serves 4

INGREDIENTS

Creamed Spinach:

400g English spinach, washed and finely chopped

(English Spinach is less vigorous and has a smaller leaf than silverbeet)

2 tablespoons extra virgin olive oil

1 large brown onion, thinly sliced

3 garlic cloves, minced

1/2 cup light coconut cream, canned

1 teaspoon black pepper

1 teaspoon sea salt

1/2 tsp mustard powder

Roasted Vegetables:

1 small cauliflower head, cut into 2-3cm thick ‘steaks’

4 small carrots, sliced in half

Extra Virgin Olive Oil

Sea salt and Pepper

To Serve:

Lemon juice

INSTRUCTIONS

Prepare the Roasted Vegetables: Place cauliflower and carrots onto a lined tray, and drizzle plenty of extra virgin olive oil, and season well with sea salt, and pepper. Bake in a preheated oven at 210°C fan forced / 230°C conventional oven / 450°F, for 30 minutes.
Prepare the Creamed Spinach: In a wide base, pot add the onion, garlic, and olive oil. Sauté for a few minutes without browning the onion and garlic. Next add the sea salt, pepper, mustard powder, and coconut cream. Bring to a gentle simmer. Reduce heat and cover. Simmer for 5-7 minutes.
Serve: On a dinner plate, place the cauliflower steaks, carrots and a serving of the creamed spinach. Squeeze fresh lemon juice over it all and optional to add a drizzle of extra virgin olive oil plus an extra sprinkle of sea salt, and pepper.