Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan spinach cassarole. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Sweet Potato Casserole with Pecan CrumbleYummly. HEY GUYS, This week we are showing you how we make this super filling and COZY casserole!! It reminds me of a french onion soup with the baguette and is. This Vegan Spinach florentine from Vegan Casseroles is always a hit.
Vegan Spinach Cassarole is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vegan Spinach Cassarole is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook vegan spinach cassarole using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan Spinach Cassarole:
- Make ready 16 oz. Fresh spinach
- Prepare 1 can creamed corn
- Prepare 2 potatoes cut into large chunks and boiled
- Take 10 oz. Butternut squash (diced and boiled or steamed)
- Get 1 tsp. Onion powder
- Prepare 1/2 tsp. Garlic powder
- Make ready 1 sleeve Ritz Crackers
- Get Old Bay Seasoning
Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Cheddar cheese, hot sauce and spinach are added to a flour roux, and then combined with vegetables and rice in a large. A quinoa "mac and cheese" casserole recipe perfect for vegetarian and vegan kids and adults who like cheese but need to get their protein. This healthy recipe unites the classic combo of Spinach & Artichoke Dip with an American family favorite - the hearty casserole!
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!
A quinoa "mac and cheese" casserole recipe perfect for vegetarian and vegan kids and adults who like cheese but need to get their protein. This healthy recipe unites the classic combo of Spinach & Artichoke Dip with an American family favorite - the hearty casserole! Vegan Enchilada Casserole is layered with roasted vegetables, fresh spinach, black beans, corn tortillas and covered with enchilada sauce. Easy to assemble and so tasty. Spinach & Tuna Noodle Casserole. this link is to an external site that may or may not meet accessibility guidelines.
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