20 Delicious Vegan Spinach Recipes Healthy

Looking to add more greens to your plate without sacrificing flavor? You’re in the right place! Our roundup of 20 Delicious Vegan Spinach Recipes is packed with healthy, mouthwatering dishes that are perfect for any occasion. From quick weeknight dinners to cozy comfort food, these recipes will make spinach the star of your meals. Dive in and discover your next favorite dish today!

Vegan Spinach and Artichoke Dip

Every bite of this creamy, dreamy dip is a flavor bomb—packed with greens and ready to party in 30 minutes flat.

Ingredients

• Spinach – 10 oz
• Artichoke hearts – 14 oz can
• Vegan cream cheese – 8 oz
• Vegan mayo – ½ cup
• Nutritional yeast – ¼ cup
• Garlic – 2 cloves
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F—no need to wait, it heats up while you prep.
2. Chop the spinach and artichoke hearts into bite-sized pieces. Tip: Squeeze out excess water from the spinach to avoid a soggy dip.
3. Mince the garlic cloves finely for even flavor distribution.
4. In a large bowl, mix vegan cream cheese, vegan mayo, nutritional yeast, minced garlic, lemon juice, and salt until smooth.
5. Fold in the chopped spinach and artichoke hearts until well combined. Tip: A rubber spatula works best to keep the mixture creamy.
6. Transfer the mixture to a baking dish and spread evenly. Tip: A shallow dish ensures a perfectly bubbly top.
7. Bake for 20 minutes or until the edges are golden and the center is hot.

Serve this dip straight from the oven—its creamy center and crispy edges are irresistible. Pair with crusty bread or veggie sticks for a crunch contrast.

Creamy Vegan Spinach Soup

Never underestimate the power of a blender and a handful of greens to transform into a velvety, dreamy bowl of comfort.

Ingredients

• Spinach – 4 cups
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic, sauté until golden (about 1 minute). Tip: Don’t let it burn—bitter garlic ruins the vibe.
3. Toss in spinach, stir until wilted (2 minutes).
4. Pour in vegetable broth, bring to a simmer (5 minutes).
5. Transfer everything to a blender, add coconut milk and salt. Blend until smooth (1 minute). Tip: Hold the lid tight—hot soup expands!
6. Return to pot, heat on low for 2 minutes. Tip: Taste now—adjust salt if needed, but keep it light.

Lusciously creamy with a fresh spinach kick, this soup shines with a drizzle of coconut milk or a sprinkle of chili flakes. Serve it chilled in summer or steaming in winter—it’s a year-round mood.

Vegan Spinach and Mushroom Quesadillas

Zesty flavors meet gooey goodness in these vegan spinach and mushroom quesadillas. Packed with plant-based power, they’re a quick fix for any meal.

Ingredients

• Flour tortillas – 4
• Spinach – 2 cups
• Mushrooms – 1 cup, sliced
• Vegan cheese – 1 cup, shredded
• Olive oil – 1 tbsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add sliced mushrooms, sauté for 5 minutes until golden.
3. Stir in spinach, cook for 2 minutes until wilted.
4. Sprinkle garlic powder and salt, mix well. Tip: Squeeze out excess water from spinach to avoid soggy quesadillas.
5. Place a tortilla on a clean surface, layer half with vegan cheese.
6. Spread the spinach and mushroom mixture over the cheese.
7. Fold the tortilla in half, press gently. Tip: Use a warm pan to help the tortilla crisp up nicely.
8. Cook the quesadilla in the pan for 3 minutes on each side, until golden and crispy.
9. Repeat with remaining tortillas and filling. Tip: Keep cooked quesadillas in a warm oven to maintain crispiness.

Ultimate comfort in every bite, these quesadillas boast a crispy exterior with a melt-in-your-mouth center. Serve with a side of salsa or avocado for an extra kick.

Garlicky Vegan Spinach Pasta

Absolutely nobody has time for bland pasta. **Garlicky Vegan Spinach Pasta** slaps with flavor, ready in 20 flat.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Spinach – 2 cups, fresh
• Nutritional yeast – 2 tbsp
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Boil pasta in salted water for 8-10 minutes until al dente. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a pan over medium heat. Add garlic, sauté for 1 minute until fragrant.
3. Toss in spinach, cook for 2 minutes until wilted. Tip: Fresh spinach shrinks a ton, so don’t skimp.
4. Stir in cooked pasta, nutritional yeast, salt, and red pepper flakes. Tip: Nutritional yeast adds a cheesy vibe without dairy.
5. Pour in reserved pasta water 1 tbsp at a time, stirring until sauce clings to pasta. Tip: Pasta water is gold for saucy, silky texture.

Hearty with a kick, this pasta’s garlicky goodness clings to every bite. Serve it with a sprinkle of extra red pepper flakes for those who dare.

Vegan Spinach and Chickpea Curry

Transform your dinner game with this lightning-fast Vegan Spinach and Chickpea Curry. **Bold** flavors, **minimal** effort, **maximum** satisfaction.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Cumin – 1 tsp
• Turmeric – 1 tsp
• Coriander – 1 tsp
• Chickpeas – 2 cans, drained
• Coconut milk – 1 can
• Spinach – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pan over medium heat for 1 minute.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in cumin, turmeric, and coriander, toast for 30 seconds to unlock flavors.
5. Pour in drained chickpeas, stir to coat with spices.
6. Add coconut milk, bring to a simmer, then reduce heat to low.
7. Fold in spinach in batches, letting it wilt for 2 minutes.
8. Season with salt, simmer for 5 minutes to meld flavors.

**Tip:** For extra creaminess, blend half the chickpeas before adding. **Tip:** Toast spices quickly to avoid bitterness. **Tip:** Use fresh spinach for the best texture.

Whip up this curry for a **creamy**, **spicy**, and **nutritious** meal that’s perfect over rice or with naan. The spinach keeps it **fresh**, while the chickpeas add **hearty** satisfaction.

Spinach Vegan Lasagna

Absolutely nobody has time for complicated lasagna recipes—until now. This spinach vegan lasagna **shreds** the rulebook with just 5 ingredients and **zero** fuss.

Ingredients

• Lasagna noodles – 12 oz
• Spinach – 10 oz, frozen
• Vegan ricotta – 2 cups
• Marinara sauce – 3 cups
• Vegan mozzarella – 1 cup, shredded

Instructions

1. Preheat oven to 375°F.
2. Thaw spinach and squeeze out all water—**key** to avoid soggy lasagna.
3. Mix spinach with vegan ricotta in a bowl.
4. Spread 1 cup marinara at the bottom of a 9×13 inch baking dish.
5. Layer 4 lasagna noodles over the sauce.
6. Spread half the ricotta mix over noodles, then 1 cup marinara.
7. Repeat layers, ending with noodles and remaining marinara.
8. Top with vegan mozzarella, cover with foil, and bake for 25 minutes.
9. Remove foil, bake for 10 more minutes until cheese is golden.
10. Let sit for 10 minutes before slicing—**patience** equals clean cuts.

Bold layers of creamy ricotta and spinach **cling** to al dente noodles, while the golden mozzarella adds a crispy finish. Serve with a side of garlic bread to **sop up** every last bit of marinara.

Vegan Spinach and Tofu Scramble

Zesty mornings call for a quick, protein-packed breakfast that doesn’t skimp on flavor. This Vegan Spinach and Tofu Scramble is your go-to for a hearty, plant-based start to the day.

Ingredients

• Firm tofu – 14 oz
• Spinach – 2 cups
• Turmeric – 1 tsp
• Nutritional yeast – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble into a bowl.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. Add crumbled tofu to the skillet, cooking for 5 minutes until lightly golden. Tip: Use a spatula to break up any large pieces for a uniform scramble.
4. Sprinkle turmeric, nutritional yeast, salt, and black pepper over the tofu, stirring to coat evenly. Cook for 2 minutes.
5. Add spinach to the skillet, stirring until wilted, about 3 minutes. Tip: Fresh spinach works best for vibrant color and texture.
6. Remove from heat and let sit for 1 minute before serving. Tip: Letting it rest allows the flavors to meld beautifully.

Hearty and satisfying, this scramble boasts a fluffy texture with a golden hue from the turmeric. Serve it wrapped in a warm tortilla or atop avocado toast for an extra creamy bite.

Spinach Vegan Smoothie Bowl

Spinach Vegan Smoothie Bowl is your go-to morning kickstarter. Packed with greens and goodness, it’s a vibrant, energy-boosting meal that’s as Instagrammable as it is delicious.

Ingredients

• Frozen banana – 1
• Fresh spinach – 2 cups
• Almond milk – 1 cup
• Chia seeds – 1 tbsp
• Almond butter – 2 tbsp

Instructions

1. Peel the frozen banana and break it into chunks.
2. Add the banana chunks, fresh spinach, almond milk, chia seeds, and almond butter to a high-speed blender.
3. Blend on high for 45 seconds or until completely smooth. Tip: If the mixture is too thick, add a splash more almond milk.
4. Pour the smoothie into a bowl. Tip: Use the back of a spoon to create a swirl effect for a prettier presentation.
5. Sprinkle with your favorite toppings. Tip: For added crunch, try granola or sliced almonds.

Bold flavors and creamy texture make this bowl a satisfying breakfast or snack. Serve it with a side of fresh fruit for an extra burst of color and nutrition.

Vegan Spinach and Lentil Dal

Forget what you know about boring lentils—this Vegan Spinach and Lentil Dal is a flavor bomb waiting to explode in your mouth.

Ingredients

• Red lentils – 1 cup
• Water – 4 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ground turmeric – 1 tsp
• Ground cumin – 1 tsp
• Salt – 1 tsp
• Fresh spinach – 2 cups

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat for 1 minute.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Stir in the ground turmeric and ground cumin, cooking for another 30 seconds to toast the spices.
5. Pour in the rinsed lentils and water, bringing the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
7. After 20 minutes, add the salt and fresh spinach, stirring until the spinach wilts, about 2 minutes.
8. Remove the pot from the heat and let it sit covered for 5 minutes to thicken.

Perfectly creamy with a hint of spice, this dal pairs amazingly with fluffy rice or warm naan. The spinach adds a fresh, vibrant touch that makes every bite satisfying.

Spinach Vegan Stuffed Shells

Get ready to twist up your pasta night with these spinach vegan stuffed shells—packed with flavor, easy to make, and totally plant-based.

Ingredients

• Jumbo pasta shells – 12 oz
• Spinach – 2 cups, chopped
• Vegan ricotta – 1 ½ cups
• Nutritional yeast – ¼ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat oven to 375°F.
2. Boil jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix vegan ricotta, chopped spinach, nutritional yeast, garlic powder, and salt until well combined.
4. Stuff each shell with the ricotta-spinach mixture, about 1 tbsp per shell.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Arrange stuffed shells in the dish, then cover with remaining marinara sauce.
7. Bake for 25 minutes, or until sauce is bubbly and shells are heated through.
8. Let cool for 5 minutes before serving.

Dig into these shells for a creamy, cheesy texture with a fresh spinach kick. Serve with a sprinkle of nutritional yeast on top for an extra umami boost or alongside a crisp green salad for contrast.

Vegan Spinach and Potato Pie

Kickstart your morning with this hearty Vegan Spinach and Potato Pie—packed with flavor, easy to whip up, and totally Instagram-worthy.

Ingredients

• Potatoes – 2 cups, diced
• Spinach – 2 cups, fresh
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegan pie crust – 1

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
3. Add diced potatoes to the pan. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. Throw in the fresh spinach. Cook for another 2 minutes until wilted. Season with salt and black pepper.
5. Roll out the vegan pie crust into a pie dish. Trim the edges for a clean look.
6. Pour the potato and spinach mixture into the crust. Spread evenly.
7. Bake in the preheated oven for 25 minutes, or until the crust is golden brown.
8. Let the pie cool for 5 minutes before slicing.

Tip: For extra crispiness, brush the crust with a little olive oil before baking. Tip: If you’re short on time, use pre-cooked potatoes. Tip: Add a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

This pie comes out with a flaky crust and a soft, flavorful filling. Serve it with a side of avocado or a fresh salad for a complete meal.

Spinach Vegan Pancakes

Dig into these vibrant Spinach Vegan Pancakes—fluffy, green, and packed with plant-powered goodness. No dairy, no eggs, just pure breakfast magic.

Ingredients

• Spinach – 1 cup, packed
• Flour – 1 cup
• Almond milk – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Maple syrup – 2 tbsp
• Oil – 1 tbsp

Instructions

1. Blend spinach and almond milk until smooth.
2. In a bowl, mix flour, baking powder, and salt.
3. Pour the spinach mixture into the dry ingredients, stir until just combined.
4. Heat a non-stick pan over medium heat, add ½ tbsp oil.
5. Pour ¼ cup batter per pancake, cook until bubbles form, about 2 minutes.
6. Flip carefully, cook for another 2 minutes until golden.
7. Repeat with remaining batter, adding oil as needed.

These pancakes are light, with a subtle sweetness and a gorgeous green hue. Try stacking them high with fresh berries and a drizzle of maple syrup for a show-stopping breakfast.

Vegan Spinach and Avocado Salad

Overwhelm your taste buds with this vibrant Vegan Spinach and Avocado Salad—crisp, creamy, and packed with nutrients in every bite.

Ingredients

• Spinach – 4 cups
• Avocado – 1, sliced
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Wash 4 cups of spinach thoroughly under cold water. Tip: Use a salad spinner to remove excess water for crispier leaves.
2. Slice 1 avocado into thin pieces. Tip: Sprinkle lemon juice on the avocado slices to prevent browning.
3. In a large bowl, combine the spinach and avocado slices.
4. Drizzle 2 tbsp of lemon juice and 1 tbsp of olive oil over the salad.
5. Sprinkle ½ tsp of salt evenly across the salad. Tip: Toss the salad gently with your hands to ensure even coating without bruising the spinach.
6. Serve immediately for the best texture and flavor.

Here’s the deal: the creaminess of the avocado pairs perfectly with the tangy lemon dressing, while the spinach adds a fresh crunch. Try topping it with toasted almonds for an extra layer of texture.

Spinach Vegan Burgers

Unleash your burger game with these spinach-packed vegan patties that are all about flavor and zero compromise.

Ingredients

• Spinach – 2 cups
• Chickpeas – 1 can (15 oz), drained
• Breadcrumbs – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, blend spinach and chickpeas until roughly chopped but not pureed.
3. Transfer the mixture to a bowl, add breadcrumbs, garlic powder, and salt. Mix well. Tip: For extra flavor, toast the breadcrumbs before adding.
4. Form the mixture into 4 equal-sized patties, about ½ inch thick.
5. Heat olive oil in a pan over medium heat. Cook each patty for 3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: Let them rest for 5 minutes after baking for the best texture.

Dig into these burgers for a crispy outside and a tender, flavorful inside. Serve them on toasted buns with avocado slices or pile them high with your favorite vegan toppings for a meal that’s anything but ordinary.

Vegan Spinach and Coconut Rice

Hungry for a dish that’s creamy, dreamy, and totally green? This vegan spinach and coconut rice is your ticket to flavor town—no passport required.

Ingredients

• Basmati rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Fresh spinach – 2 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of basmati rice under cold water until the water runs clear.
2. Heat 1 tbsp of olive oil in a pot over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Add the rinsed rice to the pot and stir to coat with the garlic and oil.
4. Pour in 1 can of coconut milk and ½ tsp of salt. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
6. After 15 minutes, add 2 cups of fresh spinach on top of the rice. Do not stir.
7. Cover the pot again and let it sit for 5 minutes off the heat. The residual steam will wilt the spinach.
8. Fluff the rice with a fork, gently mixing in the wilted spinach.

Kick back and enjoy this lush, creamy rice with a side of roasted veggies or as a standalone star. The coconut milk brings a subtle sweetness, while the spinach adds a fresh, vibrant punch. Perfect for meal prep or a quick weeknight dinner!

Spinach Vegan Muffins

Make your mornings greener with these Spinach Vegan Muffins—packed with nutrients and ready in a flash. Moist, fluffy, and guilt-free, they’re the perfect grab-and-go breakfast.

Ingredients

• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Spinach – 1 cup, finely chopped
• Banana – 1, mashed
• Maple syrup – ¼ cup
• Almond milk – ½ cup
• Coconut oil – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, and salt until well combined.
3. Add the finely chopped spinach, mashed banana, maple syrup, almond milk, and melted coconut oil to the bowl.
4. Mix all ingredients until just combined—overmixing leads to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Yield muffins that are irresistibly soft with a subtle sweetness. Try them warm with a dollop of almond butter for an extra protein kick.

Vegan Spinach and Black Bean Enchiladas

Spinach and black beans team up in these vegan enchiladas for a fiery, flavor-packed dinner that’s ready in 30. No cheese? No problem—the creamy avocado sauce steals the show.

Ingredients

• Flour tortillas – 8
• Black beans – 2 cups, drained
• Spinach – 3 cups, fresh
• Enchilada sauce – 2 cups
• Avocado – 1
• Lime – 1
• Garlic – 2 cloves
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, sauté garlic until fragrant, about 30 seconds.
3. Add spinach, cook until wilted, about 2 minutes. Tip: Squeeze excess water to prevent soggy enchiladas.
4. Mix in black beans, cumin, and salt. Cook for 2 minutes. Remove from heat.
5. Blend avocado, lime juice, and ¼ cup water until smooth for the sauce. Tip: Add more water if needed for a pourable consistency.
6. Spread ½ cup enchilada sauce on the bottom of a baking dish.
7. Fill each tortilla with spinach-bean mix, roll tightly, and place seam-side down in the dish.
8. Pour remaining enchilada sauce over the top. Bake for 20 minutes. Tip: Broil for 2 extra minutes for a crispy top.

Amazingly, these enchiladas are creamy inside with a slightly crispy exterior. Serve with extra avocado sauce or a fresh lime wedge for a zesty kick.

Spinach Vegan Stir Fry

Alright, let’s dive into this vibrant, nutrient-packed dish that’s as easy as it is delicious. A spinach vegan stir fry that’s ready in minutes and packed with flavor.

Ingredients

• Spinach – 4 cups
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Mince garlic and add to the pan, sauté for 30 seconds until fragrant.
3. Add spinach to the pan, stirring constantly for 2 minutes until wilted.
4. Drizzle soy sauce over the spinach, sprinkle with red pepper flakes, and stir to combine.
5. Cook for an additional 1 minute, then remove from heat.

Zesty and fresh, this stir fry brings a crisp texture with a garlicky kick. Serve it over quinoa or stuff it into a warm pita for a quick, satisfying meal.

Vegan Spinach and Quinoa Salad

Packed with power, this Vegan Spinach and Quinoa Salad is your go-to for a quick, nutritious meal. Perfect for meal prep or a fresh lunch, it’s as easy as it is delicious.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Spinach – 2 cups
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup quinoa under cold water for 1 minute to remove bitterness.
2. In a medium pot, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures fluffy quinoa.
4. After 15 minutes, remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
5. In a large bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, and ½ tsp salt.
6. Add 2 cups spinach and the cooked quinoa to the bowl. Toss gently to combine. Tip: Use your hands for an even mix without bruising the spinach.
7. Serve immediately or chill for 30 minutes for a cooler salad. Tip: For extra crunch, top with toasted almonds before serving.

Every bite offers a refreshing mix of fluffy quinoa and crisp spinach, with a zesty lemon kick. Try it stuffed in a pita for a portable lunch twist.

Spinach Vegan Ice Cream

Forget everything you know about vegan desserts—this spinach vegan ice cream is a game-changer. Packed with nutrients and bursting with flavor, it’s the creamy, dreamy treat you never knew you needed.

Ingredients

• Spinach – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Blend 2 cups of spinach with 1 can of coconut milk until smooth—no green chunks left.
2. Pour the mixture into a bowl, add ¼ cup of maple syrup and 1 tsp of vanilla extract, then whisk until fully combined.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes.
4. Once churned, scoop the ice cream into a freezer-safe container and freeze for at least 4 hours to firm up.
5. Tip: For a smoother texture, blend the spinach and coconut milk in two batches.
6. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 4 hours.
7. Tip: For an extra flavor boost, add a pinch of salt to enhance the sweetness.

Whisk this vibrant green delight into your dessert rotation for a surprisingly sweet, subtly earthy flavor. Serve in a waffle cone for a crunchy contrast or top with fresh berries for a pop of color.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy vegan spinach recipes as much as we loved putting them together for you! Each dish is a testament to how versatile and nutritious spinach can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the vegan love. Happy cooking!