Dairy Free Creamed Spinach with Roasted Vegetables
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
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.
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Margaret Pahos @CreateCookShare
