Vegan Creamed Spinach with Shiitakes

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

Scott and I are sad to be leaving Mexico tomorrow. We have had such an incredible time with our friends Michelle and Crystal. Michelle is a chiropractor, and Scott and I have been taking full advantage of the daily adjustments! I feel like a new person.

But, all good things must come to an end, and luckily, we have thanksgiving to look forward to, so our vacation continues.

As I mentioned in the Thyme For Mushroom Gravy post, we're heading up to Sacramento to spend thanksgiving with Scott's family. We're making creamy cauliflower soup, citrus quinoa salad, garlic green beans, olive oil mashed potatoes, sweet potatoes, candied maple pecans, tofu walnut stuffing, cranberry sauce, cranberry cheesecake, mushroom gravy, and this creamed spinach with shiitakes for thanksgiving dinner.

Scott and I have already packed our suitcase with Massel broth lest we be greeted at the door with pouts! Scott's family (and all of their friends) are totally addicted to the products and can't live without it ever since I introduced them to it six years ago.

I'm taking up a full supply of concentrated liquid stock, bouillon cubes, 7 cubes, and the bouillon powder and seasoning. I use the vegetable and chicken broth the most, but I'm going to make the French onion soup for them, so I'm taking up the beef flavor as well. Nobody can believe this broth is gluten-free, vegan (dairy-free and egg-free), kosher, and low in carbs and salt.

I am so excited that Massel is now available at Wholefoods in the U.S! It's also in other health food stores and grocers across the country. Use the store locator to find out where you can get the broth in your local area.

I always use Massel to infuse fabulous flavor into sauces, and it works wonders with this creamed spinach dish. Blending the broth with the cashews and nutritional yeast yields a savory cashew cream that you could lick out of the blender container. The addition of shiitakes and onions also makes this family favorite a bit more sophisticated and interesting. But, you could leave them out if you wish. You could also blend the cooked onions and garlic into the cashew cream for unbelievable flavor.

Either way, this simple dish is a winner.

For those of you living in the U.S, I hope your thanksgiving is filled with love, laughter, fabulous conversation, and a ton of sensational food.

*I'm an ambassador for Massel, but my opinions are my own.

Vegan Creamed Spinach with Shiitakes

Vegan Creamed Spinach with Shiitakes

Serves 8 20 MINS
  1. Throw the broth, cashews, and nutritional yeast into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Set aside.
  2. In a wok, deep skillet, or pot over medium-high heat, heat 1 tablespoon of the olive oil and sauté the onion, garlic, and a pinch of salt for about 5 minutes until the onion is soft and translucent. Add the mushrooms with 2 tablespoons of the olive oil and 1 tablespoon of the tamari and sauté for a further 5 minutes, until soft.
  3. Add the spinach gradually with the remaining tablespoon of olive oil and 2 tablespoons of tamari, and sauté for another 5 minutes, until wilted.
  4. Stir in the savory cashew cream, and combine until evenly mixed through.
  5. Season with salt and pepper, and add lemon juice, to taste.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak




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