Creamy spinach (vegan)

This is my vegan version of a childhood favorite. Serve it as a main dish with hearty bread, polenta or potatoes, or as a side dish. For the coconut milk, choose the full fat canned type and use only the creamy part (save the rest for a soup or a smoothie!).

Ingredients (serves 4-6)

- 500g frozen spinach

- 1 large onion, finely diced

- 4 garlic cloves, minced

- 2 Tablespoons flour

- 2 cups almond milk

- 1/2 cup full fat coconut milk

- 2 Tablespoons extra virgin olive oil

- 1/2 teaspoon nutmeg

- sea salt and freshly ground pepper

- 1/2 cup nutritional yeast

- a pinch red pepper flakes

Heat the olive oil and cook the onions until translucent, add the garlic and cook about 30 seconds more, then add in the spinach and sauté, stirring often, for about 3 minutes or until spinach is defrosted. Meanwhile, add the flour in a small bowl and gradually whisk in the almond milk. Season with salt, pepper and the nutmeg. Add the milk mixture to the spinach and cook, on low heat, for about 20 minutes or until spinach is tender. Gradually add in the coconut milk fat and simmer for another minute or two. Taste and adjust the seasonings and remove from heat. Sprinkle with the nutritional yeast and the red pepper flakes and enjoy!