Canned Spinach Recipes Vegan: Easy & Delicious Ideas

Updated On: October 7, 2025

If you’re looking for quick, nutritious, and delicious vegan meal ideas, canned spinach is a pantry hero you don’t want to overlook. Packed with vitamins and minerals, canned spinach offers convenience without compromising on flavor or health benefits.

Whether you’re short on time, fresh spinach is out of season, or you simply want to add some green goodness to your meals, canned spinach is an excellent choice.

In this post, we’ll explore several vibrant vegan recipes that leverage canned spinach’s versatility. From creamy dips to hearty soups and flavorful pasta dishes, these recipes are not only easy to prepare but also perfect for anyone embracing a plant-based lifestyle.

Plus, canned spinach reduces prep time and ensures you always have a nutritious green option at your fingertips.

Why You’ll Love This Recipe

Canned spinach is incredibly convenient and budget-friendly, making it a smart staple for busy weeknights or last-minute meals. These vegan recipes transform simple canned spinach into exciting dishes bursting with flavor and texture.

The recipes are designed to be both healthy and satisfying, packed with plant-based protein, fiber, and essential nutrients.

Whether you’re a seasoned vegan or just experimenting with plant-based cooking, these recipes offer something for everyone. They are easy to customize, perfect for meal prepping, and can be whipped up with common pantry items.

Plus, incorporating canned spinach helps reduce food waste and extends your cooking options when fresh produce runs low.

Ingredients

  • 2 cans (14 oz each) of canned spinach, drained
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup coconut milk or any plant-based cream
  • 2 tbsp olive oil or any neutral oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast (optional for cheesy flavor)
  • Fresh lemon juice, for finishing
  • Cooked quinoa or rice, for serving

Equipment

  • Large skillet or frying pan
  • Medium saucepan
  • Chef’s knife
  • Cutting board
  • Can opener
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Blender or immersion blender (optional)

Instructions

  1. Prepare the spinach: Open and drain both cans of canned spinach thoroughly. Squeeze out excess liquid using your hands or a clean kitchen towel to avoid watery dishes.
  2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add spices and chickpeas: Sprinkle in the smoked paprika and cumin, stirring well to coat the onions and garlic. Add the chickpeas and cook for 2-3 minutes until heated through.
  4. Incorporate the spinach: Add the drained canned spinach to the skillet and mix well with the other ingredients. Cook for about 5 minutes, stirring occasionally.
  5. Make it creamy: Pour in the coconut milk and stir to combine. Let the mixture simmer on low heat for about 7-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Add nutritional yeast (optional): Stir in the nutritional yeast for a cheesy, umami boost. Season with salt and pepper to taste.
  7. Blend if desired: For a smoother, dip-like consistency, transfer the mixture to a blender or use an immersion blender to puree until creamy.
  8. Finish and serve: Remove from heat and squeeze fresh lemon juice over the top. Serve warm with cooked quinoa, rice, or your favorite grain for a complete meal.

Tips & Variations

“To prevent watery dishes, make sure to drain and press out as much liquid as possible from your canned spinach before cooking.”

  • Make a spinach and potato curry: Add diced potatoes and curry powder to the skillet for a hearty Indian-inspired vegan meal.
  • Spinach pasta sauce: Blend the cooked spinach mixture and toss it with your favorite pasta for a quick vegan dinner. Try our Lemon Ricotta Pasta With Arugula Recipe for inspiration.
  • Use in vegan dips: Mix the creamy spinach with vegan cream cheese and fresh herbs for a flavorful dip. Perfect for pairing with our Halibut Dip Recipe alternative ideas.
  • Boost protein: Add tofu cubes or tempeh for extra protein and texture.
  • Spice it up: Add chili flakes or fresh chopped jalapeños to give your dish a spicy kick.

Nutrition Facts

Nutrient Amount per Serving (1 cup)
Calories 150 kcal
Protein 6 g
Fat 9 g
Carbohydrates 12 g
Fiber 5 g
Vitamin A 90% DV
Iron 20% DV
Calcium 15% DV

Serving Suggestions

This creamy canned spinach dish pairs beautifully with a variety of sides and mains. Serve it over steamed rice, quinoa, or couscous for a wholesome meal.

You can also use it as a filling for vegan wraps or stuffed into baked potatoes for a comforting dinner.

For a light lunch, spread it over toasted sourdough bread and top with sliced avocado. It also makes a great side dish to complement your favorite vegan protein options like grilled tempeh or seitan.

For more inspiration, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Delicious Canned Spinach Vegan Recipes to Try

Creamy Spinach and Chickpea Curry

This curry combines canned spinach with chickpeas, tomatoes, and fragrant Indian spices for a comforting vegan dinner. Serve with basmati rice or naan.

Spinach and Mushroom Vegan Stroganoff

Use canned spinach alongside sautéed mushrooms and a vegan sour cream sauce to make a rich stroganoff. Perfect over egg-free pasta or mashed potatoes.

Spinach and Tofu Scramble

Drain canned spinach and mix with crumbled tofu, turmeric, and your favorite seasonings for a protein-packed vegan breakfast scramble.

Vegan Spinach Artichoke Dip

Blend canned spinach with vegan cream cheese, artichoke hearts, garlic, and lemon juice for a crowd-pleasing appetizer. Serve warm with pita or crackers.

Spinach and Potato Vegan Patties

Mix drained canned spinach with mashed potatoes, chickpea flour, and spices. Form into patties and pan-fry for a delicious vegan snack or meal.

Conclusion

Canned spinach is an underrated kitchen staple that deserves a spot in your vegan cooking repertoire. Its convenience, affordability, and nutritional benefits make it a fantastic ingredient for quick, wholesome meals.

From creamy curries to savory dips and hearty scrambles, the versatility of canned spinach shines in countless vegan recipes.

By incorporating canned spinach into your meals, you’re not only saving time but also adding a rich source of vitamins and minerals to your diet. We hope these recipes inspire you to get creative and enjoy the delicious possibilities that canned spinach offers.

For more vegan recipe ideas, don’t forget to explore our Lion’S Mane Mushroom Crumble Recipes and Cajun Ranch Wing Sauce Recipe. Happy cooking!

📖 Recipe Card: Vegan Creamed Canned Spinach

Description: A quick and creamy vegan side dish using canned spinach and coconut milk. Perfect for a nutritious addition to any meal.

Prep Time: PT5M
Cook Time: PT10M
Total Time: PT15M

Servings: 4 servings

Ingredients

  • 2 cans (14 oz each) canned spinach, drained
  • 1 cup canned coconut milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic; sauté until translucent.
  3. Add drained canned spinach and stir well.
  4. Pour in coconut milk and mix thoroughly.
  5. Add nutritional yeast, lemon juice, salt, pepper, and nutmeg.
  6. Simmer for 5-7 minutes until creamy and heated through.
  7. Adjust seasoning to taste and serve warm.

Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 12 g | Carbs: 8 g

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Photo of author

Marta K

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