This time of the year is quite a challenging time for good veggie meals. At least using local and seasonal veggies. We have really enjoyed the purple potato called “Vitelotte”. It has a dark violet-blue flesh and a wonderful flavor. The potatoes are not large, and are strange shapes, but so delicious. So they are one we grow organically every year. And spinach pairs so well with potatoes, so here is a new casserole for all of you to enjoy.

Purple Potatoes

  • 2 pounds purple potatoes
  • 1 pound spinach, washed and trimmed
  • 3 cloves garlic
  • vegan mascarpone (see below)
  • 1 tabelspoon cooking oil
  • 1 leek, white parts, sliced
  • pinch thyme
  • dash nutmeg
  • salt and pepper to taste
  • oregano optional garnish

for the vegan mascarpone:

  • 1 cup soy yogurt
  • ½ teaspoon onion powder
  • 1 teaspoon vegetable bouillon powder
  • ¼ teaspoon dry mustard
  • splash lemon juice or white balsamic vinegar
  • 2-3 tablespoons nutritional yeast
  • pinch nutmeg
  • salt and pepper to taste

Spinach and Purple Potato Casserole


  1. Clean the potatoes well and place in a pot of lightly salted water.
  2. Cook the potatoes al dente for about 15 minutes then drain.
  3. Place the ingredients for the vegan mascarpone in a bowl and mix to a smooth consistency.
  4. Taste and adjust the seasonings accordingly.
  5. Wash the spinach and remove and big hard stems.
  6. Cut the white parts of the leek and separate in ringlets.
  7. Heat the oil in a frying pan.
  8. Lightly s sauté the leek.
  9. Add the spinach and sauté until just wilted.
  10. Slice the garlic.
  11. Spray your casserole dish with oil.
  12. Slice the potatoes in half.
  13. Preheat the oven to 350°F/177°C.
  14. Make a generous bed of spinach on the bottom of the casserole dish
  15. Place the potatoes on top of the spinach bed.
  16. Sprinkle with thyme and the sliced garlic here and there.
  17. Place a few teaspoons full of the vegan mascarpone around on top.
  18. Place the casserole in the oven to bake for 10-15 minutes.
  19. Remove from the oven and serve warm.


This makes a lovely side dish, but it can also be a main lunch or supper with an additional mixed salad and crusty wholegrain bread.