Today’s Top Lunch Recipe…Vegan Creamy Garlic Spinach

Content By Stay Healthy Team

This sautéed spinach has so much flavor from coconut milk and garlic, you won’t even miss the dairy you’d find in traditional creamed spinach. Don’t skip the lemon squeeze at the end — it brightens everything up and makes this dish irresistible.


  • 2tablespoons virgin coconut oil
  • 1 medium onion, chopped (1 cup)
  • 1 small red bell pepper, chopped (3/4 cup)
  • 4cloves garlic, finely chopped
  • 3/4teaspoon salt
  • 1/2teaspoon red pepper flakes
  • 4packages (5 oz each) of baby spinach leaves
  • 1/2cup unsweetened coconut milk (from 13.66-oz can; not cream of coconut)
  • Lemon wedges


  • In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt, and red pepper flakes; cook and stir for 1 minute.
  • Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges.

Tip 1

Canned coconut milk can sometimes separate in the canning process, leaving a thick layer of rich coconut milk on top and a watery liquid on the bottom. You will need to stir the coconut milk to combine before using it in the recipe.

Tip 2

Coconut oil comes in 2 varieties- virgin and refined. Virgin coconut oil is made using a cold-press process and retains more coconut flavor. Refined oil is more processed and is essentially free of odor or flavor.

Tip 3

Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.


100 Calories, 7g Total Fat, 2g Protein, 7g Total Carbohydrate, 2g Sugars

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