Print Options:

Vegan Gluten Free Greek Fricassée

Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

My favorite vegan, gluten free version of Greek fricassée with mushrooms & spinach, that I like it even more than the regular lamb fricassée.

 1 kg spinach preferably fresh but frozen can also work well
 ½ kg mushrooms preferably fresh but caned or frozen can also work well
 4 spring onions, chopped
 2 leeks, chopped
 1 onion, chopped
 ½ dill, chopped
 ½ cup olive oil
 ½ lemon, the zest
 salt
 pepper
For the sauce
 2 tbsp corn flour/corn starch
 ½ lemon, the juice
1

Sauté the chopped onions, leeks and dry onion in a saucepan with the olive oil.

2

Then add the sliced mushrooms and continue sautéing for 2-3 min and then add the spinach.

3

Add the salt, pepper, half of the dill, the lemon zest and a little water, approx. 1 cup (not too much because the vegetables will release their liquid).

4

Lower the heat and let it boil for 5-10 min.

5

When it is ready, add the remaining dill.

6

Separate the liquids to a new saucepan.

7

Prepare the sauce, by dissolving the corn flour/corn starch in 4 tbsp cold water and adding the lemon juice.

8

Mix it with the liquids that you have drained and put them in very low heat stirring constantly until thickened.

9

Serve the spinach with the mushrooms in a plate first and then overlay the sauce on the top.

Nutrition Facts

Servings 0