Learn to prepare tasty options and without animal ingredients
Spinach are a vegetable used to prepare various meals and, thanks to its taste and composition rich in nutrients, it is one of the favorite vegetables among the vegans. This is because it helps to increase the immunity of the body, strengthens the bones, keeps healthy meals and, above all, is good at various times of the day.
So take a look at 5 vegan recipes with spinach to be included in your menu!
Spinach
Ingredients
- 150 g of leaves of spinach
- 130 g of peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 cup of rice flour
- 1/2 cup of potato starch
- 1 teaspoon of salt
- 1 tablespoon of curry coffee
- 1 tablespoon of powder cooking
- 2 tablespoons of olive oil
- 120 ml of water
- Olive oil
Methods of preparation
In running water, wash the spinach, dry well and cut into pieces. Transfer to a container, add onion, garlic, rice flour, potato starch, salt, curry, baking powder and olive oil and mix until smooth. Distribute the dough in cupcake cups fatted with olive oil. Bake in a preheated oven at 180 ° C for 45 minutes. Serve later.
Spin -paddic
Ingredients
Mass
- 1 cup of wheat flour
- 1/2 cup of vegetable oil
- 3 teaspoons of salt
- Olive oil
Filling
- 500 g of chopped spinach
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 50 g of chopped green olive
- 2 Palma hearts chopped
- Oil to taste
Methods of preparation
Mass
In a container, place the flour and salt and mix well. Gradually add the oil and mix until it is smooth. Divide the dough into two equal parts and reserves half. With one of them, separated small portions, arrange beyond the cakes for fattened cakes with olive oil and cover the bottom and sides. Reserve.
Filling
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the remaining ingredients and brown for 10 minutes. Turn off the fire, wait for it to cool down and fill the cakes. Cover them with the reserved dough and the brush with olive oil. Bake in a preheated oven at 180 ° C until golden brown. Serve later.
Zucchini spaghetti with spinach pesto sauce
Ingredients
- 2 zuchinis peeled and sliced in stripes
- 200 g of spinach leaves
- 200 g of cherry tomatoes cut in half
- 50 g of chopped walnuts
- 2 peeled and wrinkled garlic cloves
- 1 tablespoon of lemon juice
- Salt, olive oil, ground black pepper and basil to taste
- Waterfall
Methods of preparation
In a pan, put the water and bring over medium heat to a boil. Add a pinch of slices of salt and courgettes. Cook until it is soft. Turn off the heat, drain the water and set aside. In a blender, put the basil, spinach, lemon juice, half of the garlic and olive oil and grind up to homogeneous consistency. Transfer the sauce to a container, season with salt, black pepper and sprinkle with walnuts. Reserve.
In a pan, place the olive oil and bring over medium heat. Add the garlic and cherry tomatoes and brown for 5 minutes. Then put the slices of courgettes and the spinach sauce and cook for another 5 minutes. Turn off the fire and serve then.
Spinach
Ingredients
- 5 cups of tea of cauliflower
- 1 cup of chopped spinach leaves
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- Salt, olive oil and ground black pepper to taste
- Waterfall
Methods of preparation
In a pan, put the cauliflower, cover with water and place the salt. Bring over medium heat to cook until the vegetables are soft. Turn off the heat, wait hot and transfer the cauliflower with the water to a blender. Beat up to homogeneous consistency. Reserve.
In a pan, place the olive oil and bring over medium heat. Add the onion, garlic and brown. Arrange the spinach leaves and cook for 10 minutes. Finally, put the cauliflower cream, season with salt and black pepper and cook for 5 minutes. Turn off the fire and serve then.
Pate of spinach
Ingredients
- 1 cup of tea tofu
- 1 pack of spinach
- 2 peeled and wrinkled garlic cloves
- 1 teaspoon of sunflower oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 tablespoon of dessert desserts
- Waterfall
Methods of preparation
In a pan, place the water and bring over medium heat to a boil. Add a pinch of salt and spinach leaves. Cook quickly until dark green. Drain well and transfer the leaves to a blender. Add the other ingredients and beat until smooth. Transfer to a container and then serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
