Zesty Vegan Creamed Spinach Recipe #345636
Vegetarian Times Recipe that cuts the fat and calories from creamed spinach using vegan yogurt instead of heavy cream or butter. Vegan and gluten-free.
15 min | 5 min prep
SERVES 4
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1 (16 ounce) package frozen chopped spinach, thawed but not drained
- 3/4 cup plain vegan yogurt or soy yogurt
- 1 1/2 teaspoons grated lemon zest
- 1 1/2 teaspoons minced fresh rosemary
- Heat olive oil in a skillet over medium heat. Cook shallot 5 to 7 minutes or until golden, stirring frequently. Add spinach, and cook 5 minutes more. Remove from heat.
- Stir yogurt, lemon zest, and rosemary into spinach mixture, and season with pepper.
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5 stars