Serves 4 as a side


Garlic, Spinach and Potato Boulangère

  • 1 white onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 1 tsp vegan spread
  • Oil, for frying
  • 750g medium waxy whole potatoes
  • 250g (1 generous cup) spinach
  • Dried mixed herbs
  •  Pinch salt
  • 300ml (11/4 cups) vegetable stock
  • 100ml (scant 1/2 cup) dry white wine (optional you can substitute with additional stock)
  • 25g (1/4 cup) fresh white breadcrumbs


  1. Preheat the oven to 190°C/ 375°F/Gas 5.
  2. Fry the onions and crushed garlic cloves until translucent.
  3. Stir in the flour and spread and set aside.
  4. Finely slice the potato.
  5. Line a baking dish with the onion and garlic, then layer the sliced potato and spinach alternately.
  6. Sprinkle over the herbs and salt and pour in the stock and wine.
  7. Bake for 45 mins to one hour or until the potatoes feel softened when a knife is inserted. 5 minutes before the end of cooking time, remove from the oven and sprinkle with the breadcrumbs before finishing in the oven until crisp and golden.

Per serving (393g) Calories: 239, Carbohydrates: 44.6g, Sugars: 4.4g, Salt: 1.7g, Fat: 2.4g Saturates: 0.3g, Protein: 7.6g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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