Spinach with peas and tomato

Ingredients

• 900 g spinach
• 225 g shelled peas
• 1 onion
• 280 ml strained crushed tomatoes (the juice)
• Pepper
• 1 teaspoon salt, for the peas
• Salt, for the spinach water
• 30 g vegan butter
• 15 g all-purpose flour
• 280 ml water
• 2 slices toasted bread, to serve

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of bread
• What to use instead of black pepper
• What to use instead of canned tomatoes

Instructions

1. Cook the peas with the sliced onion, 1 teaspoon of salt and the water, uncovered, until tender.
2. Thicken the tomato juice with half the vegan butter and the flour, add it to the peas and stir.
3. Meanwhile, cook the well-washed spinach in a little salted water. Drain it, squeezing it well, chop it very finely and sauté it for a few minutes with the rest of the vegan butter and some pepper.
4. Put the spinach on a warm dish, pour the peas over it and serve with small cubes of toast.

Nutrition facts

Approximate, per serving (about 486 g). Calculated with data from USDA FoodData Central.