Typically, a hearty Christmas or winter meal includes dumplings. The difference in this recipe is that it calls for a fresh tomato and lentil sauce rather than vegan goulash or a creamy sauce. Fresh tomatoes can be used in place of canned tomatoes if you prepare the dish during tomato season.
Ingredients
For the dumplings
- 2 cups fresh spinach, washed and chopped
- 1 cup silken tofu
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups all-purpose flour (plus more for dusting)
For the Tomato and Lentil Sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned lentils, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a food processor, combine the chopped spinach, silken tofu, minced garlic, nutritional yeast, salt, and black pepper. Blend until smooth.
- Transfer the spinach mixture to a mixing bowl and gradually add the all-purpose flour, stirring until a dough forms. You may need to adjust the amount of flour slightly to get the right consistency.
- Lightly flour a clean surface and roll the dough into a log. Cut it into small dumplings.
- Bring a large pot of salted water to a boil. Add the dumplings and cook until they float to the surface, which should take about 3-5 minutes. Remove them with a slotted spoon and set them aside.
- In a separate skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.
- Stir in the lentils, crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for about 10-15 minutes until the sauce thickens.
- Serve the vegan spinach dumplings with the tomato and lentil sauce on top.
Nutrition Facts
- Calories: 350-400 kcal
- Protein: 15-20 g
- Carbohydrates: 60-70 g
- Dietary Fiber: 8-10 g
- Sugars: 5-8 g
- Fat: 6-8 g
- Saturated Fat: 1-2 g
- Sodium: 500-700 mg
