How is it that spinach has such a bad rep for being an unpleasant thing to eat when it tastes so good? In fact, it’s so good that it has its own holiday, National Spinach Day, which is today! Not only is spinach available all year round, it is super good for you! Spinach is one of the best sources of iron and is also filled with nutrients such as folate, lutein, calcium, fiber, protein, and vitamins A, C, E, and K.
For spinach cooking tips, check out 10 Creative Ideas to Stir-Fry and Sauté Spinach and see what we did last year for National Spinach Day, 20 Recipes So Good No One Will Have to Tell You to Eat Your Spinach.
Dairy-free spinach dip is fantastic, but how do you make it even better? You stuff it in a crescent roll, season it with garlic and onion powder, and roll it in crunchy bread crumbs. These Spinach Dip Rolls are easy to make and even easier to eat, so you might want to double up on the batch if you’re making it for a party. If you really love spinach dip, you can even dip your spinach dip rolls in any extra filling. Now that’s what we’re talking about.
This simple (but very delicious) Creamy 3-Cheese Spinach and Mushroom Lasagna involves nothing more complex than a pan, a dish, an oven, and a blender. Spinach is sautéed, combined with mushrooms and cream cheese, and then laid down on a dish for the base. From there, the lasagna alternates between tender layers of pasta and velvety cheese sauce, and eventually is topped with sliced tomatoes and a sprinkling of grated “cheese.”
A simple marinade made with garlic, balsamic, and Dijon lend a delicious flavor to these Portobello caps. They are then stuffed with a nutty and vibrant spinach kale pesto and topped with pine nuts. These Grilled Mushrooms With Spinach Kale Pesto are great as a light dinner with a big salad or served on some of my celeriac mash, cauliflower, or broccoli rice as a starter.
Think light, fluffy and tender crêpes lovingly wrapped around the most amazing creamy mushroom mix, flavored with punchy hints of garlic, shallot, and thyme. These Spinach Crêpes are so easy to make, 15 minutes in total (after soaking the chickpeas the day before), and miraculously don’t fall apart or stick to the pan despite the absence of eggs and oil. You will fall in deep mad love with this creamy, crêpey mushroomy creation. Definitely one to put on your to-do list this week!
This warm and fragrant Palak Tofu can be ready and on your table in just 30 minutes! Spinach is sautéed in aromatics like onion, tomato, garlic, ginger, and chilis, and is then studded with tofu “paneer,” a twist on the traditional cubes of Indian cheese. Creamy, rich, and delicious!
Topped with goodness, this Artichoke and Spinach Pesto Pizza is sure to be your new favorite. It can be made with any kind of crust, whether you like thin, crispy crusts, grain-free, soft and doughy … it’s all about the toppings and this pizza has them right. It’s all topped off with vegan Parmesan and melty vegan mozzarella — which is entirely optional, but so good.
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These Avocado Spinach Roti take flatbread to the next level. Avocados make these roti very very soft and they stay that way for a very long time, which makes them perfect for packing for lunch. The spinach adds color, flavor, and nutrients. You can serve these roti with vegan raita, pickles, or use them as a wrap for your lunches.
These Fat-Free Spinach and Broccoli Patties are a healthier, easy to make tikkis, Indian croquettes, made from spinach broccoli, and chickpea flour. These patties are crispy on the outside with soft and chewy texture inside. Ready in less than 20 minutes, they’re perfect as an appetizer or snack served with chutney or any creamy dip.
I’ve you’ve never tried it, Spanakopita is a Greek savory filo dough pie filled with spinach and cheese. Here, vegan mozzarella cheese and lemony Spinach come together to form this delicious, flaky, and buttery pie. Super delicious!
Flan might be better known as a sweet, pudding-like dessert, but it can also be made savory, like this gorgeous Spinach Flan. Made from spinach and silken tofu, its soft texture and subtle flavor served with creamy rosemary potato purée make this a delicacy worthy of any dinner party.
It’s no wonder falafel are popular. These little chickpea balls are plant-based by default and home to many different countries in the Middle East. Unlike traditional falafel, these Healthy Spinach Falafel are baked, not fried, and packed with greens for extra nutrition!
Think you can’t make a quiche without eggs? Think again! These Spinach and Sun-Dried Tomato Crustless Quiches use tofu and almond milk in place of eggs, is packed with cheesy, savory flavor thanks to spinach, sun-dried tomatoes, and nutritional yeast, and skips the crust for a lighter and simpler tart. Serve these with a side of micro greens for a light and healthy lunch.
This beautifully simple Cashew Spinach Cannellini Bean Stew works great if you are trying to make lunch for a week. You start with a basic tomato base and then add some whole vegetables for nutrition and some spices to make the dish pop. You should get creative with the spice proportions so you can have a dish that is just to you liking.
This Spinach and Basil White Pizza combines creamy almond-based béchamel sauce, tofu ricotta, and a sprinkling of vegan mozzarella. Fresh spinach and basil leaves add a little green to this easy Italian dish. With three different types of cheeses, what’s not to love?!
These savory little Broccoli and Spinach Pâté Tarts are easy to whip up for any event. A crumbly crust is filled with a creamy pâté made from avocado puréed with spinach and broccoli. Serve these tarts with a sprinkle of a red berries to really make the green filling “pop” or use any garnish of your choice.
Need more green in your life? Hop on over to our vegan spinach recipes page.
Lead image source: Artichoke and Spinach Pesto Pizza