Entertaining During the Holidays? Need a Healthy Side Dish?

Healthy vegan spinach side dish

It’s not too early to prepare, here’s a healthy vegan recipe for creamed sauteed spinach

It’s time to be grateful for all that you have in life; especially the things we often take for granted like our health, the roof over our heads and a warm bed to sleep in. Also be grateful for your friends and family member that have chosen to become vegetarian or vegan by keeping them in mind when cooking and offering them some yummy food options!

Here is a vegan side dish that will wow vegans, vegetarians, and meat eaters alike: Creamed Sauteed Spinach. The secret ingredient (full fat coconut milk) makes it creamy and loaded with flavor!

This recipe is not Latino but will be sure to satisfy all your guests and is so easy to make. You’ll want to make it for a side dish for holidays and for weeknight dinners!



1.5 pound of fresh spinach, rinsed and drained with tough stems removed

3 tablespoons of chopped fresh cilantro

1/3 cup chopped shallots

3 garlic cloves

1 cup of coconut milk

A rounded tablespoon of corn starch

3 teaspoons of lemon juice

½ teaspoon Dijon mustard

A pinch of salt

A pinch of black pepper

5 teaspoons of olive oil



Step 1

In a large saucepan, heat up 1 teaspoon of olive per ½ pound batch of spinach. Toss the spinach in 1/2 pound batches so that it only slightly wilts, keeping the texture and bright green color. Remove spinach from pan and drain to remove excess water. Set aside in a bowl and repeat the process for the 3 batches.

*To ensure good consistency it is important to strain out as much water as possible

Step 2

Chop the shallots. Heat up the remaining 2 teaspoons of olive oil in the sauce pan. Add the shallots, salt, and sauté them at medium heat 6-8 minutes until soft.

Step 3

While the shallots are softening: 1. Mince the garlic and set aside 2. Mix the cornstarch with 2 tablespoons of warm water in a small bowl.

Step 4

When the shallots are ready, add the minced garlic and the wilted spinach spinach and blend together for about 30 seconds or until well mixed. Give it a taste and add salt to taste.

Step 5

Add the coconut milk (make sure it’s full fat!), Dijon mustard, cornstarch mixture and stir once again until mixed well and evenly. Slowly stir in the lemon juice and pepper to taste and add more salt if needed

Step 6

Serve and Enjoy! & Stay tuned for Latino recipes!

Related Content:

Healthy Vegan? Thanksgiving Holiday Recipe – Vegan Baked Sweet Potato

How Will You Celebrate Your Latin Heritage This Thanksgiving?

Turkey and Tamales: Appreciating a Multicultural Thanksgiving through Stories and Food


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