Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan spinach cassarole. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan Spinach Cassarole is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vegan Spinach Cassarole is something that I have loved my whole life. They’re fine and they look wonderful.
Vegan Spinach, Mushroom, and Red Pepper QuicheYummly. This healthy recipe unites the classic combo of Spinach & Artichoke Dip with an American family favorite - the hearty casserole! HEY GUYS, This week we are showing you how we make this super filling and COZY casserole!!
To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan spinach cassarole using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Spinach Cassarole:
- Make ready 16 oz. Fresh spinach
- Take 1 can creamed corn
- Get 2 potatoes cut into large chunks and boiled
- Take 10 oz. Butternut squash (diced and boiled or steamed)
- Make ready 1 tsp. Onion powder
- Prepare 1/2 tsp. Garlic powder
- Prepare 1 sleeve Ritz Crackers
- Get Old Bay Seasoning
For a hearty meal that only takes a half hour to make, look no further than this spinach and bean casserole. Spinach is filled with vitamins and minerals and is one superfood that you should incorporate into your diet on a daily basis. Spinach & Tuna Noodle Casserole. this link is to an external site that may or may not meet accessibility guidelines. Spinach Artichoke Egg Casserole: A tempting savory egg casserole recipe loaded with vegetables and cheese.
Steps 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!
Fabulous for weekend breakfasts or as leftovers! The spinach flavor blends well with dish and will have you coming back for seconds. This casserole is so cheesy and creamy. Working on this post has forced me to ask myself a lot of tough Casseroles are among my favorite foods to eat (and least favorite foods to photograph, but that's. Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish.
So that’s going to wrap it up for this special food vegan spinach cassarole recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
