Spinach Dumplings in Creamy Tomato Sauce from Vegan(ish) by Jack Monroe
This simple dinner is simultaneously light but filling; when I first made it I went for seconds, and still felt brilliant ... until about half an hour later, when I found myself slumped in my offic...
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Cooking tools:
- Can opener
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
Ingredients
- 200 g fresh spinach, or defrosted frozen spinach
- 1 tsp baking powder
- 150 g plain flour
- Salt
- black pepper
- 1 tbsp grated vegan hard ‘cheese’
- 1 × 400 g tin of chopped tomatoes
- 1 × 400 g tin of cream of tomato soup
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