7 Best Vegan Spinach Recipes For Your Kids
You'll benefit from these simple vegan spinach recipes! You can prepare spinach in various ways. Try these delicious vegan spinach recipes.
1. Cilantro Lime Spinach Rice
A quick and tasty way to consume an additional serving of greens is to prepare this nutritious spinach rice with Mexican tastes like lime and cilantro. It tastes fantastic, whether served as a side dish, tortilla, or wrap. Naturally gluten-free and vegan.
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4
- Olive oil: 1 tablespoon
- Diced onion, approximately half of a medium onion: 1 cup
- Garlic, diced: 2 cloves
- Jasmine or Basmati rice: 1 cup
- Vegetable broth or water: 1½ cups
- Fresh spinach, stemmed: 1 bunch
- Cilantro, stemmed: 1 bunch
- Lime juice: 3 tablespoons
- Kosher salt: 1 teaspoon
- In a saucepan with a cover, heat the oil to medium-high heat.
- The onion should be sautéed for about two minutes or until it turns translucent. Add the garlic and continue to sauté for another minute.
- Heat up to a medium-high setting. After adding, simmer the rice for 1-2 minutes or until it starts to brown. As needed, stir to avoid scorching.
- Turn up the heat to high, add the broth or water, and then bring it to a boil. For 15 minutes, simmer with the heat reduced to low and the lid on.
- To the bowl of a food processor fitted with the blade attachment, add the spinach, cilantro, lime juice, and salt in the meantime and process until smooth.
- After taking the rice off the heat, cover it and let it stand for five minutes. Never take the cover off since doing so will cause the cooking process to be disrupted by the release of steam.
- Stir in the greens mixture after five minutes. Serve hot.
2. Vegan Spinach Artichoke Dip
With only 8 ingredients, this simple vegan spinach artichoke dip is really easy to make. It is flavourful, creamy, and healthy as well.
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 8
- Raw cashews: 2 cups, soaked for 2 hours in boiling water or overnight
- Nutritional yeast: 4 tablespoons
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1 teaspoon
- Almond milk: 1 cup
- Frozen spinach: 450g
- Artichoke hearts drained and chopped: 400g
- Your cashews need to be drained and rinsed. Then combine them with the almond milk, nutritional yeast, garlic powder, onion powder, salt, and blender. Blend the ingredients until they are smooth and creamy.
- Frozen spinach is added to a medium-heated skillet. Stir often until the spinach has thawed uniformly and the extra liquid has evaporated.
- When the extra water has evaporated, add the artichoke hearts and stir once more.
- The cashew cream should be added and mixed in.
- Remove the dip from the heat once it begins to bubble.
- Before taking it off the stove, you can stir in 2 tablespoons of cornflour if you prefer a thicker dip.
- Warm tortilla chips, crackers, thick bread, and fresh veggie sticks go well with the dip.
3. Potato And Lentil Dahl With Spinach
This one-pot dish of potatoes and lentils is easy. On the stove, it takes 25 minutes to prepare; in a pressure cooker, it takes 15 minutes. It's easy, flavorful, and filling!
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4
- Coconut oil: 2 tablespoons
- Onion finely chopped: 1
- Garlic minced: 3 cloves
- Ginger minced: 2 cm
- Potatoes cubed: 4 medium
- Cumin: 1 teaspoon
- Turmeric: 1 teaspoon
- Coriander: 1 teaspoon
- Cardamom: ¼ teaspoon
- Cinnamon: ¼ teaspoon
- Cayenne pepper: ¼ teaspoon
- Red lentils: 180 g
- Water: 720 ml
- Raisins: 40 g
- Salt: 1 teaspoon
- Lemon juiced: ½
- Spinach: 60 g
- Garam masala to serve
- The chopped onions should be cooked in coconut oil in a big pot until they start to turn brown.
- Cook for another minute after adding the garlic and ginger.
- Cumin, turmeric, coriander, cardamom, cinnamon, and cayenne pepper should be added. For an additional minute, stir and cook.
- Potato cubes, red lentils, water, raisins, and salt should all be added.
- After bringing to a boil, cover and simmer for 15 minutes on medium heat. Sometimes stirring.
- Lemon juice and spinach have been combined. Before serving, turn off the heat and allow the dish to settle for a few minutes.
Pressure Cooker Method
- Observe steps 1 through 4 above, but substitute 2½ cups for the 3 cups of water when adding the liquid.
- Put the lid on the pressure cooker and inflate to a high pressure.
- After five minutes of pressure cooking, turn off the heat and allow the pressure to release freely.
- Lemon juice and spinach have been combined. Before serving, let's settle for a few minutes.
4. Vegan Spinach-Mushroom Omelet
For a weekend brunch, try the vegan spinach and mushroom omelet. It also makes a delightful breakfast for supper on a weeknight. It's quite adaptable; if you don't like spinach or mushrooms, you can substitute other vegetables.
Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes | Servings: 8
Ingredients For The Omelet
- Chickpea flour: 1 cup
- Nutritional yeast: 1 tablespoon
- Turmeric powder: ½ teaspoon
- Garlic powder: ½ teaspoon
- Onion powder: ½ teaspoon
- Black salt: ¼ teaspoon
- Sea salt: ¼ teaspoon
- Water: 1 cup
- Neutral-flavoured oil: 1–2 teaspoons
Ingredients For The Filling
- Neutral-flavoured oil: 1 teaspoon
- Onion diced: ¼ cup
- Mushrooms sliced: 2 cups
- Baby spinach coarsely chopped: 5 oz
- Pinch sea salt.
Ingredients For Serving
- Cashew Cheese Sauce: ¼ cup
- Diced tomatoes: ¼ cup
- Chopped flat-leaf parsley: ¼ cup
- Scallions: ¼ cup
- In a medium bowl, combine all omelet components except the oil. Ten minutes should pass while you make the filler.
- Warm the olive oil in a large skillet over medium-high heat while preparing the filling. Once the onions are added, sauté them for about five minutes or until they start to brown. Add a dash of salt and the mushrooms to the pan. Stir them often, then let them brown.
- Add the spinach after the mushrooms have browned and stir quickly to let the spinach wilt. While the omelets are cooking, cover the vegetables to keep them warm. Brush a large skillet with ½ to 1 teaspoon of oil. Pour in half of the chickpea batter and heat over medium-high heat. Cook for about 5 minutes, stirring occasionally, or until the sides begin to brown and the center begins to boil.
- Cook for another two minutes or so after a gentle flip. Cook the other half of the batter in the same manner after removing it from the pan. Before serving, place half of the veggie mixture on top of one of the chickpea pancakes. Spread the cheese sauce on the inside of the folded pancake.
- Add chopped tomatoes, parsley, and scallions as a garnish. The other omelet should be prepared similarly.
5. Vegan Lebanese Spinach Pie
A delicious sour spinach filling is enveloped in a tender pastry formed into a triangle in the Lebanese spinach pie known as fatayer bi sabanekh.
Prep time: 60 minutes | Cook time: 15 minutes | Total time: 1¼ hours | Servings: 26
Ingredients For The Fatayer Dough
- Plain Flour: 250 g
- Self-rising flour: 250 g
- Dry yeast: 1 tablespoon
- Coconut sugar: 1 tablespoon
- Salt: 1 teaspoon
- Olive oil: 110 ml
- Almond milk: 290 ml warm
Ingredients For The Fatayer Filling
- Spinach: 1 kg
- Onion chopped small: 1 small
- Sumac: ¼ cup
- Paprika: 1 teaspoon
- Black pepper cracked: ½ teaspoon
- Lemon juice freshly squeezed: 1½ tablespoons
- Olive oil: ¼ cup
- Pomegranate molasses: 1½ tablespoons
- Salt to taste
Method To Prepare The Fatayer Dough
- Add all the dry ingredients for the dough to a sizable mixing bowl. Add all the wet ingredients after combining, and stir thoroughly.
- 110 ml olive oil, 290 ml almond milk, 1 tablespoon dry yeast, 1 tablespoon coconut sugar, 1 teaspoon salt, 250 g plain flour, 250 g self-rising flour.
- Use your hands to knead the dough until it stops sticking once it begins to stick. The dough will take about 4-5 minutes to knead.
- Put the dough ball into the oil-proofing bowl. It should be covered with cling film and a tea towel and let to rise in a warm location for an hour.
Method To Prepare The Fatayer Bi Sabanekh Filling
- Add a teaspoon of salt to the spinach in a large bowl and stir the salt into the leaves. Give spinach at least 10-15 minutes to sit. With your hands, squeeze out as much moisture from the spinach as before placing it in a dry bowl.
- Combine the spinach with the remaining filling ingredients until well combined. To allow any extra juice to drain, put the spinach combination into a strainer and set it up in a bowl.
Method For The Spinach Fatayer Assembly
- As many 35g dough balls as possible. Approx. 26 balls. While working with the dough, keep these covered with a tea towel.
- One dough ball at a time should be patted down with fingers into a circle on a clean, flat surface before being rolled out with a rolling pin into a larger circle. The ideal thickness for the dough is between 2 and 3 millimetres (0.1 inches).
- Without touching the edge, place the filling in the center of the dough. Triangle formed by folding and sealing. The notes and video.
- Each triangle should be placed on a baking sheet with parchment paper and oiled.
- Olive oil 1 tablespoon
- Bake until golden brown in a preheated oven set to 220°C (430°F) (approx. 12-13 minutes). Enjoy it, hot.
6. Vegan Kronk’s Spinach Puffs
These adorable spinach and white bean puffs make the ideal lunch or snack. They are flavorful and created with puff pastry, which is vegan by accident. The savoury filling and flaky layers go so well together.
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 16
- Baby spinach: 142g
- Cannellini beans: 142g
- Sweet onion: 65g
- Vegan cream cheese: 65g
- Garlic powder: ¼ teaspoon
- Salt: ¼ teaspoon
- Onion powder: ¼ teaspoon
- Nutritional yeast: 1 tablespoon
- Puff pastry, thawed: 1 sheet
- Non-dairy milk: 1 cup
- Sesame seeds: 1 tablespoon
- The oven should be heated to 350°F. Spinach, beans, garlic, onion, vegan cream cheese, salt, onion powder, and nutritional yeast should all be combined in a food processor or blender. Until broken down, blend.
- The thawed puff pastry should be unrolled and rolled out to a more significant size using a rolling pin.
- Cut 4 rows and 4 columns using a sharp knife to create 16 squares.
- Place a small quantity of filler in the rectangle's middle. Pull over the diagonally opposite side and squeeze the edges together to seal. Repeat on the other two sides after that.
- 5. Continue until all are produced. You will have extra filling; refer to the section above on filling.
- 6. Place on a baking sheet with parchment paper. Sprinkle with sesame seeds after brushing with non-dairy milk.
- 25 minutes in the oven or until golden brown.
- Garnish with additional sesame seeds, micro greens, and coarse sea salt before serving.
7. Vegan Spinach & Chickpea Curry
An Indian vegan one-pot dish that's low in fat and calories yet high in flavour and heat
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 5
- Mild curry paste: 2 tablespoons
- Onion: 1, chopped
- Cherry tomatoes: 400g
- Chickpeas: 2 x 400g
- Baby leaf spinach: 250g
- Squeeze lemon juice
- Basmati rice to serve
- In a sizable nonstick frying pan, warm the curry paste. Add the onion and simmer for 2 minutes to soften after it splits. Add the tomatoes and let the sauce bubble for 5 minutes or until it has reduced. Cook for an additional minute after adding the chickpeas and some spice.
- Turn off the heat before adding the spinach and letting the pan's heat wilt the leaves. Serve with basmati rice after seasoning and adding lemon juice.
How To Store Spinach
To keep spinach fresh and tender for salads, it must be kept chilled and dry. Here's how to properly store spinach:
1. Check For Quality
Spinach that is still raw can spoil easily. It's crucial to inspect the spinach leaves for yellow or brown discoloration as well as any signs of wilting or rot before storing. Throw away any wilted or outdated spinach leaves.
2. Dry If Necessary
Remove any twist ties from loose spinach bunches you bought from the grocery store or farmers' market if they seem wet. Check for moisture inside the container if your spinach was pre-packaged in a plastic bag or another airtight container. If so, take the spinach out and dry the vegetable and the container. Wait to wash your spinach if it was picked from a farm or garden and is still covered in dirt.
3. Package Spinach
If the spinach is loose, wrap it in dry paper towels or clean dishcloths, put it in a freezer bag or other sealed plastic container, and store it in the crisper drawer. If the spinach was packaged separately, place a towel or cloth inside the container, seal it, and place it in the crisper.
4. Store Spinach In Fridge
Utilizing your fridge is the best way to store spinach and keep it fresh. According to Allrecipes, spinach leaves kept in the refrigerator can last up to a week or even ten days.
If you intend to use fresh or cooked spinach within a few days of storing it, the refrigerator will keep both of them in good condition.
Remove raw spinach from its original packaging, wrap it loosely in paper towels, and then place it in a resealable bag or container to keep it fresh.
The paper towels will assist in absorbing any additional moisture that may develop inside the container while also preventing gases from other types of products that will hasten deterioration from escaping.
Additionally, cooked spinach can be kept in the refrigerator for up to five days. The spinach only needs to be placed in an airtight container after it has been cooked, making this method easier.
How To Buy Spinach
1. Choose Spinach With Emerald-Green, Fresh Leaves
It should be firm, unwilted, and appear to have just been picked. Since most conventional spinach has high levels of pesticide residue, it is best to purchase organic and pesticide-free varieties.
- Throw away any spinach with blemishes, rot signs, or yellowed or browned leaves. They taste terrible.
- About one cup of spinach will be produced from one pound of spinach.
2. Examine The Stem Before Purchasing
A young plant will have a thin, flexible stem, while a more mature, hardier plant will have a thick, fibrous stem. Purchase by the recipe you're using.
- Younger plants are preferable for salads and recipes that call for raw spinach.
- When cooking with spinach, use mature, thicker varieties.
3. Avoid Using Bags Or Containers That Have Too Much Moisture
They will also expire more quickly in a wet plastic bag.
- Before buying, make sure the spinach is dehydrated.
- Till you use the spinach, avoid washing it.
4. Before Buying, Make Sure The Spinach Is Dry
Till you use the spinach, avoid washing it.
Be aware that fresh spinach isn't always the best choice. Within days of being harvested, spinach starts to lose its nutritional value. Spinach is processed and canned as soon as it is harvested.
- Compared to fresh spinach, which has travelled great distances, canned or frozen spinach may retain more nutrients and vitamins.
Spinach is a well-known vegetable that is incredibly nutrient-dense and is fantastic to include in a varied plant-based diet.
Also, a very versatile vegetable is spinach. Both young and mature spinach make a healthy base for many dishes.
Young spinach leaves are crisp and delicious in salads. Adding frozen spinach to meals is an efficient way to boost its nutritional value.
I trust you enjoyed this article about the 7 Best Vegan Spinach Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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