Vegan Spinach Macaroni Gratin
Ingredients
- 2 tbsp of olive oil
- 1/2 of an onion
- 2 cloves of garlic
- 200g fresh or frozen spinach
- 1 tsp of salt (more to taste)
- 1 tsp of pepper (more to taste)
- 1 tsp of oregano
- 1/2 tsp of chili pepper
- 2 tbsp of flour
- 500ml soy or other milk
- 1/2 tsp of nutmeg
- 150g macaroni
- 3 tsp of vegan butter or 1/2 cup of vegan cheese or 1/2 cup of bechamel sauce
Preparation
Cook the macaroni according to package directions until al dente.
In a large skillet, heat olive oil over medium heat.
Add chopped onion and minced garlic, sauté until softened and fragrant.
Stir in spinach and cook until wilted and any excess moisture evaporates.
Sprinkle flour over the mixture and stir to form a roux.
Gradually pour in soy milk while stirring continuously to avoid lumps and create a smooth sauce.
Season the sauce with salt, pepper, oregano, chili pepper, and nutmeg, adjusting to taste.
Combine the cooked macaroni with the spinach sauce mixture.
Transfer the mixture to a greased baking dish and top with vegan butter, vegan cheese, or additional bechamel sauce if desired.
Bake in a preheated oven at 180°C (350°F) until the top is golden and bubbly, about 20-25 minutes.
