Vegan Creamed Spinach with Biscuit topping
User Reviews
5
Vegan Creamed Spinach with Biscuit topping
Description
Vegan Creamed Spinach with Biscuit topping combines thawed or fresh spinach cooked with garlic, onion, and a dairy-free cream made from blended cashews or silken tofu. The savory filling incorporates oregano, black pepper, and red pepper flakes for balanced seasoning. This mixture is topped with a biscuit batter made from a combination of flours, baking powder, herbs, nutritional yeast, and nondairy milk, which bakes to a fluffy, golden crown over the creamy spinach. The recipe includes instructions to sauté the greens until nearly dry, then combine with creamy milk before adding the biscuit topping and baking at moderate heat.
The biscuit topping lends a mild herb and nutritional yeast flavor that complements the creamy greens beneath, providing a mix of soft and crisp textures in every bite. Cooking in a cast iron skillet ensures even heat distribution and light caramelization of the edges.
The dish can be served hot directly from the oven as a filling vegan side complement to various meals. Leftovers keep well refrigerated for a couple of days and reheat effectively in the oven, preserving the biscuit topping's texture. The recipe suggests gluten-free variations by omitting the biscuit or using alternative flours.
Important tips include letting the spinach thaw and drain properly to avoid watery filling and using fresh garlic and herbs to enhance flavor. The creamed spinach base can be made in advance and refrigerated for convenience before adding the biscuit topping for baking just prior to serving.
Ingredients
Creamed Spinach:
- 1 tsp neutral cooking oil or broth to saute, generic cooking oil
- 1/2 tsp oregano dried
- 1/4 tsp black pepper freshly ground
- 1/4 tsp red pepper flakes
- 3 cloves garlic finely chopped
- 1 cup onion chopped or sliced
- 1/2 tsp salt , divided
- 16 oz spinach thawed for 10 mins, or use chopped fresh spinach, frozen
- 1 cup cashew milk (1/3 cup cashews blended with 1 cup water), or or silken tofu cream (1/2 cup silken tofu blended with 1 cup water), or other non dairy cream
Biscuit topping:
- 3/4 cup all-purpose flour see not for gluten-free
- 1/4 cup almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried herbs (I use rosemary and oregano)
- 2 tsp nutritional yeast
- 1/2 cup non-dairy milk such as light coconut milk, soy milk or unsweetened almond milk, 2 tbsp
Instructions
- Heat the cast iron skillet over medium heat. Add oil. Add oregano, black pepper and pepper flakes and mix for a few seconds.
- Add onion and garlic and 1/8 tsp salt. Cook until translucent. (3 to 5 mins)
- Add the thawed spinach and continue to cook until the water is almost gone. (If using other hardly greens or a mix, cook the hardy greens to wilt and then add spinach)
- Add the non dairy cream and salt and mix in. Take off heat. You can add 1 tbsp nutritional yeast or 1/2 tsp miso and mix in, for cheesier creamed spinach. (You can refrigerate this creamy spinach for upto a day)
- Make the topping: Mix the flours and dry ingredients in a bowl.
- Add 1/2 cup non dairy milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.
- Bake at 400 deg F (205 C) for 25 mins. Broil for a minute to crisp up the biscuits if needed. Serve hot!Store the leftovers in the refrigerator for upto 2 days. Reheat in the oven for 10 mins or so.
Notes
- To make gluten-free, omit the biscuit topping or substitute with a mix of almond, oat flour, and starch for the biscuits.
- The creamed spinach mixture can be prepared and refrigerated for up to one day before baking.
- Leftover baked creamed spinach keeps in the refrigerator for up to two days and reheats well in the oven for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6side serving
Amount Per Serving
Calories 13571 kcal
% Daily Value*
| Calories | 135.71kcal | 7% |
| Carbohydrates | 20.32g | 7% |
| Protein | 6.23g | 12% |
| Fat | 4.24g | 7% |
| Saturated Fat | 0.29g | 1% |
| Sodium | 461.24mg | 19% |
| Potassium | 420.74mg | 9% |
| Fiber | 3.93g | 16% |
| Sugar | 1.88g | 4% |
| Vitamin A | 8889.41IU | 178% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 185.42mg | 19% |
| Iron | 2.76mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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