Vegan Spinach Casserole
Elevate your weeknight dinner game with this hearty and delicious Vegan Spinach Casserole! Packed with fresh, nutrient-rich spinach and coated in a creamy, dairy-free sauce made with almond milk and nutritional yeast, this recipe delivers comforting flavors without compromising on health. A golden breadcrumb topping adds the perfect crispy finish, while the optional vegan shredded cheese brings extra indulgence. Quick to prepare and easy to bake, this casserole is perfect for cozy family meals or as a standout side dish for holiday gatherings. Naturally gluten-free-friendly and completely plant-based, it’s ideal for anyone seeking a wholesome yet satisfying dish full of flavor.
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Recipe Information
Ingredients
- 454 grams fresh spinach
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups unsweetened almond milk (or other plant-based milk)
- 0.5 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.75 cup breadcrumbs (gluten-free if needed)
- 2 tablespoons vegan butter, melted
- 0.5 cup optional: vegan shredded cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish and set it aside.
Bring a large pot of water to a boil. Add the fresh spinach in batches, cooking just until wilted, about 1-2 minutes per batch. Drain the spinach in a colander and press out as much excess water as possible using the back of a spoon. Roughly chop the spinach and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
In a medium bowl, whisk together the almond milk, nutritional yeast, cornstarch, lemon juice, salt, and black pepper until smooth. Pour this mixture into the skillet with the onions and garlic.
Cook the mixture over medium heat, whisking constantly, until it begins to thicken, about 3-5 minutes. Lower the heat and stir in the chopped spinach. If using, fold in the vegan shredded cheese until melted and incorporated.
Transfer the spinach mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the melted vegan butter. Sprinkle the breadcrumb mixture evenly over the casserole filling.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy. Remove from the oven and let the casserole cool for 5 minutes before serving.
Serve warm as a main dish or alongside your favorite vegan protein and enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4442 mg | 193% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 8.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2064 mg | 159% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
