Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan spinach cassarole. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
From Slim Fit To Regular Stretch, We Have A Range Of Fits, Styles, Colours And Prices! Would you like any fruit in the recipe? Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well.
Vegan Spinach Cassarole is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vegan Spinach Cassarole is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Take 16 oz. Fresh spinach
- Prepare 1 can creamed corn
- Prepare 2 potatoes cut into large chunks and boiled
- Prepare 10 oz. Butternut squash (diced and boiled or steamed)
- Get 1 tsp. Onion powder
- Get 1/2 tsp. Garlic powder
- Get 1 sleeve Ritz Crackers
- Prepare Old Bay Seasoning
Lots of spinach, lots of rice and lots of cheese in this hearty casserole. 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. The spinach and sautéed veggie casserole is easy to prepare!
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!
Smothered in marinara sauce and topped with melty vegan cheese, it's almost so embarrassingly easy to make, but such a crowd-pleaser. The spinach and sautéed veggie casserole is easy to prepare! Next, add the spinach and sauté it until it is wilted. There's something about spinach and artichoke, they just go so well together. The ingredients list in the recipe contains links on how to make your own shells, mayonnaise and more.
So that’s going to wrap this up with this special food vegan spinach cassarole recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
