Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan spinach cassarole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Vegan Spinach Cassarole is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vegan Spinach Cassarole is something that I have loved my whole life.
Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video instruction from Pro instructors. This Vegan Spinach & Artichoke Casserole with White Beans is hearty and filling, but made from fresh, spring-inspired ingredients for a warm-weather appropriate meal that you'll be craving all the time. INGREDIENTS FOR SPINACH & ARTICHOKE CASSEROLE WITH WHITE BEANS Lots of spinach, lots of rice and lots of cheese in this hearty casserole.
To begin with this particular recipe, we must first prepare a few components. You can have vegan spinach cassarole using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan Spinach Cassarole:
- Get 16 oz. Fresh spinach
- Prepare 1 can creamed corn
- Make ready 2 potatoes cut into large chunks and boiled
- Get 10 oz. Butternut squash (diced and boiled or steamed)
- Take 1 tsp. Onion powder
- Prepare 1/2 tsp. Garlic powder
- Get 1 sleeve Ritz Crackers
- Prepare Old Bay Seasoning
Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well. Add salt and pepper, and adjust seasonings to taste. The spinach and sautéed veggie casserole is easy to prepare! Next, add the spinach and sauté it until it is wilted.
Instructions to make Vegan Spinach Cassarole:
- Start preheating oven to 400 degrees while you prep everything on the stovetop.
- In a large pot bring 2 cups of salted water to boil (you can use vegetable stock or any broth you like for added flavor). Add spinach and boil until cooked tender. Drain most of the liquid, reduce heat, and return pot to burner.
- Add creamed corn and veggies. I used canned white potatoes and steam in the bag butternut squash. Sweet potatoes and carrots are options as well. If you are peeling and boiling your veggies (bless your heart) just make sure you leave them in chunks (no dicing) so they don't fall about in the rest of the cooking process. Additionally boil until tender but not "done", we do not want a mashed cassarole in the end.
- Add onion and garlic powder, stir and let simmer 2 or 3 minutes. I use powders for this recipe because the texture and flavors of fresh garlic and onion overpower the other veggies.
- Add cassarole mixture to a standard size cassarole dish. Top with a sleeze of crushed Ritz crackers and sprinkle with Old Bay Seasoning. You could substitute crushed potato chips for the crackers and chipotle pepper for old bay if you would like.
- Bake uncovered for 20 minutes in 400 degree oven. Let cool for 10 minutes before serving.
- Enjoy!
The spinach and sautéed veggie casserole is easy to prepare! Next, add the spinach and sauté it until it is wilted. This easy Baked Polenta Casserole with Zucchini & Spinach uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it's almost so embarrassingly easy to make, but such a crowd-pleaser. Find our best spinach casserole recipes, including ideas for making spinach casserole without cheese and spinach casserole with bacon..
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