Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! The weather has been cold lately! It was high time it did after such a long period of hot days! Can’t wait to use our fireplace! The recipe I am posting today is awesome despite the bad pics! The darkness of the sky is to blame. Furthermore this dish is not photogenic at all. But it surely is a must try! If you or your kids don’t love spinach, I am sure you will change your mind! Try this vegan spinach augratin! It is delicious, light and easy to make! You definitely have to try this one! Trust me, you will love it!
Kisses and hugs! Enjoy your week!
Ingredients (serves 2-3):
1 kg spinach, washed and chopped
4 spring onions, finely chopped
3 Tbsp dill, finely chopped
200 ml soy cream
1 cup Viofree parmesan
2 Tbsp tomato paste
4 Tbsp olive oil
1 tsp nutmeg
salt and pepper
6 Tbsp bread crumbs
3 Tbsp raw almonds
1 tsp garlic powder
In a large pot cook spinach until wilted. In a pan saute spring onions with dill for 2 minutes. Add tomato paste. Season with salt and pepper. Add cheese, soy cream, nutmeg, Mix well. Grease a baking dish and empty the spinach mixture in it. In a bowl combine bread crumbs with finely fround almonds and garlic powder. Spread it over the spinach. Bake in preheated oven at 180C for about 30 minutes until golden brown. Enjoy!