Creamed Spinach and Classic Mashed Potatoes

Name: Creamed Spinach and Classic Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3 lb 1.36 kg yellow potatoes; 2 tbsp 30 mL vegan butter; 1/4 cup unsweetened Veggemo non-dairy milk; salt to taste; 2 tbsp 15 mL vegan butter; 1 medium onion; 4 cloves garlic; 2 tbsp 30 mL flour (use cornstarch if you're GF); 1 cup 250 mL unsweetened Veggemo; 2 tbsp of mushroom broth powder OR salt to taste; 1/4 cup nutritional yeast; 8 heaping cups spinach; Black pepper to taste; Optional: a sprinkle of nutmeg

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Calories
33 kcal
Course
Appetizer, Dinner
Cuisine
Vegan

Creamed Spinach and Classic Mashed Potatoes

Joseph Taylor

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Mashed Potatoes (4 servings):

3 lb 1.36 kg yellow potatoes
2 tbsp 30 mL vegan butter
1/4 cup unsweetened Veggemo non-dairy milk add more depending on how creamy you like it. My potatoes were really creamy already, so I didn't need as much as I thought
salt to taste

Creamed Spinach (4 servings)

2 tbsp 15 mL vegan butter
1 medium onion finely diced
4 cloves garlic finely minced
2 tbsp 30 mL flour (use cornstarch if you're GF)
1 cup 250 mL unsweetened Veggemo
2 tbsp of mushroom broth powder OR salt to taste
1/4 cup nutritional yeast
8 heaping cups spinach roughly chopped (about 1 of those big boxes of baby spinach)
Black pepper to taste
Optional: a sprinkle of nutmeg

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Instructions

Mashed Potatoes:

Scrub potatoes clean and cut into 1-inch cubes. Add to pot and cover with water. Bring to a boil and cook until fork-tender (about 20 minutes). Turn off the heat, drain most water, then cover with lid while you prepare other dishes (like creamed spinach =P). Once ready to eat your dinner, drain the remaining water, mash with butter, Veggemo non-dairy milk, and salt to taste. Serve with gravy, chives, or whatever you like.

Creamed Spinach

In a pan over medium heat, melt butter. Sauté onion until translucent, then add minced garlic and continue cooking until fragrant.
Stir in flour until it absorbs the liquid from the butter and onions.
Add a splash or two of the cup of Veggemo until flour absorbs the liquid. Add the remaining Veggemo non-dairy milk and stir until ingredients are incorporated. Add mushroom broth powder and nutritional yeast and continue cooking until its thickened, about 2-3 minutes.
Add spinach and cook until just wilted. Taste and adjust salt and pepper. Take off the heat and serve immediately (don't want them to get mushy!).
For a traditional creamed spinach taste, add a sprinkle of nutmeg before serving.

Notes

Alternatively for the creamed spinach, you can blanch the spinach first, drain, and shock into an ice bath, then roughly chop and squeeze out extra moisture. Stir it into the roux sauce and adjust seasoning as desired. It just won't be as warm but it will be a thicker consistency than if you cooked it without blanching and draining.