Vegan Creamed Spinach Withe Herbed Biscuit Topping

By Vegan Richa · 50 min

Ingredients

Instructions

1. Heat a cast iron skillet over medium heat and add the oil.
2. Add the oregano, black pepper and red pepper flakes and stir for a few seconds.
3. Add the onion, garlic and 1/8 tsp salt and cook until translucent, 3 to 5 minutes.
4. Add the thawed spinach and cook until most of its water has evaporated. If using hardy greens, cook them until wilted before adding the spinach.
5. Stir in the non-dairy cream and the salt, then remove from heat. For a cheesier version, stir in 1 tbsp nutritional yeast or 1/2 tsp miso. Creamed spinach can be refrigerated up to a day.
6. For the topping, mix the flours and dry ingredients in a bowl.
7. Add 1/2 cup non-dairy milk and mix, then add more milk 1 tbsp at a time until it forms a thick, muffin-like batter. Drop spoonfuls over the spinach.
8. Bake at 400°F (205°C) for 25 minutes. If needed, broil for about 1 minute to crisp the biscuits. Serve hot. Leftovers keep up to 2 days in the fridge; reheat in the oven for about 10 minutes.

Summarized from Vegan Richa's video. Watch it for the details.

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