Creamed spinach, leek and mushroom bake
Ingredients
- 2 bunches of fresh sliced spinach (preferably organically homegrown)
- 3 T cold pressed sunflower oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 t herbal salt
- 1 bunch leeks, chopped
- 250g button mushrooms,chopped
- 1 cup of portobellini or any other fresh mushrooms available, chopped
- 2 T soya sauce
- 200g fresh tofu
- 1/2 cup water
- 1/4 t salt
- a pinch of fructose
Suitable Meals
Tags
conscience free mushroom spinach dish, conscience free vegatable dish, healthy spinach bake, leek, leek and mushroom in creamy tofu sauce, low fat spinach and mushroom dish, mushroom bake, spinach, vegan creamy bake, vegan creamy spinach and mushroom, vegan creamy spinach and mushroom bake, vegan recipe, vegan side dishDirections
Preheat the oven to 180 deg. and blanch the spinach in salted water then drain
Heat 2T oil and fry the onion, garlic and salt until clear
Add the leeks, cover and simmer until tender
Fry the mushrooms separately, with the remaining oil and soya sauce until all liquid disappears
Add the spinach mix to this and let stand for a few minutes
Blend the tofu, water, salt and fructose well, until a smooth cream is formed. Stir into vegetable mix, place in a baking dish and in oven for about 15 minutes just before serving.
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