This Vegan Spinach and "Cheese" on Sourdough Batard is an easy plant-based recipe that's a perfect appetizer or side dish and can be prepared in under 30 minutes!
Prepare a cookie sheet lined with parchment paper and set aside.
Prep the veggies:
Chop the spinach and green onions and dice the onions.
Saute" the veggies:
Add all the ingredients for the saute' mixture to a non-toxic skillet and saute' on medium-high heat for 2-3 minutes, or until the onions are soft.
Add the add-ins:
Add the add-ins to the skillet and stir until the cheese is melted, the spinach is wilted and everything is well combined.
Assembly:
Spoon the saute' mixture onto pieces of sliced sourdough batard bread, dividing it evenly.
Top each piece with the cheese topping, dividing it evenly.
Bake at 350 degrees Fahrenheit for approximately 15-20 minutes, or until the cheese is golden brown on top, taking care to not let the bread burn.
Notes
Baby Spinach: Since spinach "shrinks" when it is sauteed', make sure to use (3) cups packed spinach.Vegan Cheese: I used the "Daiya" brand and you will need (1) 8-ounce bag of shredded mozzarella cheese for the recipe, which is approximately (2) cups. You will use 1 cup in the mixture and 1 cup as the topping.Sourdough Batard: Feel free to use your favorite bread or crackers as a substitute.Serving Size: This recipe will make approximately (1) cup of mixture. Nutritional information is calcuated for (2) tablespoons + (1) slice of sourdough bread which is (1) serving.