Vegan Spinach-Bread Dumplings with Tomato-Lentil Sauce | Zucker&Jagdwurst

Ingredients

• For the spinach-bread dumplings:
• 650 g (1.5 lbs) frozen spinach
• 4 (approx. 9 oz) stale bread rolls
• 1 onion
• 2-3 garlic cloves
• 4 tbsp vegan butter (divided)
• 30 g (0.25 cup) soy flour
• 50 ml (0.25 cup) plant-based milk
• 1 tsp ground nutmeg
• 1 tsp sweet paprika
• 100 ml (0.5 cup) water
• salt
• pepper
• For the tomato-lentil sauce:
• 2 garlic cloves
• 1 tbsp tomato paste
• 200 g (1.66 cups) red lentils
• 560 g (20 oz) canned chopped tomatoes
• 3 tbsp dried Italian herbs
• 2 tsp sweet paprika
• 1/2 tsp chili flakes
• 1/2 tbsp agave syrup
• olive oil for frying
• For the cinnamon croutons:
• 30 g (1 oz) bread (e.g. toast, spelt, or wheat rolls)
• 1 1/2 tbsp vegan butter
• 1 tbsp cinnamon
• 2 tbsp vegan Parmesan (optional)