Spinach may not be the most exciting green, but it’s definitely one of the most versatile. You can use it in a simple salad, enjoy it lightly steamed, or smother it with a creamy sauce just as you could with other veggies.
But creamed spinach is a simple side dish that isn’t as decadent as the name implies. The most “sinful” ingredients are soy margarine and soy milk!
The recipe below is a fairly straightforward veganization of the classic. Let me know if you have tested any other appetizing creamed spinach recipes!
2 Tbsp. margarine, preferably unsalted
2 medium shallots, diced
1 Tbsp. all-purpose flour
1 cup unsweetened liquid nondairy creamer or soy milk
1/2 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large bunch (about 1 1/2 lbs.) spinach, rinsed and roughly chopped
•In a large sauté pan, melt the margarine over medium heat.
•Add the shallots and cook until translucent—about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the nondairy creamer or soy milk, nutmeg, salt, and pepper, then raise the heat to high and cook, stirring constantly, until the mixture is reduced by half—about 2 minutes.
•Add the spinach, stir, and cook until tender—around 4 to 5 minutes.
Makes 4 servings