Vegan Spinach Cassarole
Vegan Spinach Cassarole

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan spinach cassarole. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vegan Spinach Cassarole is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vegan Spinach Cassarole is something that I have loved my entire life.

Now Choose From Multiple Delicious Vegan Recipes To Create That Perfect Meal. Cheddar cheese, hot sauce and spinach are added to a flour roux, and then combined with vegetables and rice in a large casserole dish. While the liquid heats, add the beans, artichoke hearts, drained spinach, shallot, garlic, and uncooked rice to the casserole dish.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan spinach cassarole using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Spinach Cassarole:
  1. Make ready 16 oz. Fresh spinach
  2. Take 1 can creamed corn
  3. Take 2 potatoes cut into large chunks and boiled
  4. Get 10 oz. Butternut squash (diced and boiled or steamed)
  5. Get 1 tsp. Onion powder
  6. Prepare 1/2 tsp. Garlic powder
  7. Get 1 sleeve Ritz Crackers
  8. Take Old Bay Seasoning

This casserole is a simple, easy to prepare, one-dish, meatless meal. Be sure to drain the spinach really well. For non veggies, you can easily substitute ground breakfast sausage or crumbled bacon if you prefer. Find our best spinach casserole recipes, including ideas for making spinach casserole without cheese and spinach casserole with bacon..

Steps to make Vegan Spinach Cassarole:
  1. Start preheating oven to 400 degrees while you prep everything on the stovetop.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake uncovered for 20 minutes in 400 degree oven. Let cool for 10 minutes before serving.
  7. Enjoy!

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that these are vegetarian is a bonus! —Laura Haugen, Portland, Oregon. This easy Baked Polenta Casserole with Zucchini & Spinach uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Zucchini Corn Tamal Casserole: Skip making fussy individual tamales and try this easy vegan dish instead. Vegan Breakfast Biscuit Casserole: Eating vegan doesn't have to mean giving up convenience.

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