Creamed Swiss chard for vegans! If you like creamed spinach, try this creamed Swiss chard recipe for variation. Any kind of Swiss chard will do - red, white or rainbow! This dairy-free chard recipe is made with flour, soy milk and a dash of nutritional yeast instead of milk or cream. Cooking dairy-free always keeps things lower in fat and cholesterol, and this recipe is cholesterol-free.
See also: More vegetable side dish recipes
Ingredients:
- 1 large bunch Swiss chard, rinsed and dried with ribs removed and leaves roughly chopped
- 2 tbsp margarine
- 2 cloves garlic, minced
- 1 Tbsp flour
- 1 cup soy milk or vegan soy creamer
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
Preparation:
Rinse the Swiss chard well, remove the stems, and coarsely chop the leaves. gently pat dry and set aside.
Heat the garlic in margarine for 2-3 minutes over medium heat. Reduce heat to medium-low, add the flour, stirring well for about a minute, until a thick paste forms.
Add the soy milk or non-dairy creamer and nutmeg and heat, stirring frequently, until thickened, about 2-3 minutes.
Add chard, and heat until cooked, about 5 minutes.
Makes 4 servings of vegan creamed Swiss chard.
Don't throw out those Swiss chard stems! Besides adding them to the pot whenever you next make a soup or vegetable broth, Swiss chard stems can also be roasted into a cheesey side dish. Here's how: Roasted Swiss chard stem gratin recipe
