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Creamed spinach, leek and mushroom bake

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  • Ready in: About 20 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: healthy low calories
  • Origin: Vegetarian
  • Recipe supplied by: Cheryl
Creamed spinach, leek and mushroom bake


  • 2 bunches of fresh sliced spinach (preferably organically homegrown)
  • 3 T cold pressed sunflower oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 t herbal salt
  • 1 bunch leeks, chopped
  • 250g button mushrooms,chopped
  • 1 cup of portobellini or any other fresh mushrooms available, chopped
  • 2 T soya sauce
  • 200g fresh tofu
  • 1/2 cup water
  • 1/4 t salt
  • a pinch of fructose


  1. Preheat the oven to 180 deg. and blanch the spinach in salted water then drain

  2. Heat 2T oil and fry the onion, garlic and salt until clear

  3. Add the leeks, cover and simmer until tender

  4. Fry the mushrooms separately, with the remaining oil and soya sauce until all liquid disappears

  5. Add the spinach mix to this and let stand for a few minutes

  6. Blend the tofu, water, salt and fructose well, until a smooth cream is formed. Stir into vegetable mix, place in a baking dish and in oven for about 15 minutes just before serving.


Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.