So coming up with a vegan recipe for Spanish spinach
croquettes was really hard. No joke, every cook does the béchamel differently!
The proportions of flour to fat to milk were different in every single recipe I
checked.
That means that you can feel free to adapt this recipe to
your tastes. If you want a creamier, but harder to work filling, add a bit more
milk. If you don’t like spinach, try sautéed mushrooms or finely chopped
vegetables instead.
Ingredients
- 200 grams (7 oz) frozen spinach
- 2 ¾ cups (650 ml) unsweetened plant-based milk, divided
- ½ cup (120 ml) vegetable stock
- 3 tablespoons olive oil
- Half an onion, diced
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full recipe : www.cilantroandcitronella.com
