The traditional Greek fricassée is usually cooked with lamb and lettuce. And it is usually cooked at spring after Easter fasting.

But here I present you my favorite vegan version with mushrooms & spinach.

I like it even more than the regular lamb fricassée.


Yields6 ServingsDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 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

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

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.

Ingredients

 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

Directions

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.

Vegan Gluten Free Greek Fricassée
  • Fresh vegetables will certainty give a better taste, but due to lack of time, I often used frozen vegetables and in just 10 minutes I had a ready cooked meal on my plate.
  • You can combine/incorporate the sauce with the spinach and mushrooms directly in the pot or you keep it separately and combine them on your plate.

Good Luck and Bon Appétit!!!

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