29+ Healthy Vegan Spinach Recipes for Flavorful Meals

Spinach is one of the most versatile leafy greens, making it a perfect ingredient for flavorful and nutritious vegan meals.

These 29+ vegan spinach recipes feature everything from fresh salads and hearty soups to creamy pastas, curries, smoothies, casseroles, and satisfying grain bowls.

Packed with vitamins, minerals, and plant-based goodness, spinach pairs beautifully with beans, lentils, tofu, quinoa, and a variety of fresh vegetables.

Whether you’re preparing a quick weekday lunch, a comforting dinner, or a healthy snack, you’ll find plenty of delicious recipes to enjoy.

Many of these dishes are easy to make with simple pantry staples, making healthy cooking convenient and affordable.

Explore these vegan spinach recipes and discover fresh, creative ways to add more greens to your everyday meals.

29+ Healthy Vegan Spinach Recipes for Flavorful Meals

These 29+ vegan spinach recipes prove that healthy plant-based meals can be both delicious and incredibly satisfying.

From light salads to hearty dinners, this collection offers something for every taste and occasion.

Many of these recipes are perfect for meal prep, helping you enjoy nutritious homemade meals throughout the week.

Feel free to customize each recipe with your favorite vegetables, legumes, herbs, and spices for endless variety.

Whether you’re a longtime vegan or simply looking to eat more plant-based meals, these recipes are sure to inspire your next dish.

Save these vegan spinach recipes and enjoy wholesome, flavorful meals that make healthy eating easy every day.

Creamy Vegan Spinach Chickpea Curry

This Creamy Vegan Spinach Chickpea Curry is a comforting plant-based meal featuring fresh spinach, chickpeas, tomatoes, onions, garlic, and light coconut milk simmered with aromatic spices.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, Magnesium, and Manganese to support immune health, healthy digestion, and sustained energy. Spinach and chickpeas create a nutrient-rich combination that’s both satisfying and naturally dairy-free.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 2 cans chickpeas, drained
• 4 cups fresh spinach
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1 can light coconut milk
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• Salt
• Black pepper

Instructions

• Heat olive oil in a large skillet over medium heat and sauté the onion until soft and translucent.
• Add the garlic and curry powder, stirring continuously until fragrant.
• Stir in the diced tomatoes and cook for about 3 minutes.
• Add the chickpeas and coconut milk, mixing well.
• Simmer gently for 15 minutes, allowing the flavors to develop.
• Fold in the fresh spinach and cook until fully wilted.
• Season with salt and black pepper.
• Serve warm.

This creamy vegan spinach chickpea curry is rich, hearty, and full of wholesome nutrition.

Its comforting flavors make it an easy vegan dinner for any night of the week.

Side Dish

• Brown rice
• Whole wheat naan
• Cucumber salad
• Lime wedges

Spinach White Bean Soup

This Spinach White Bean Soup is a nourishing vegan recipe combining white beans, spinach, carrots, celery, onions, and herbs in a flavorful vegetable broth.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, and Folate to support bone health, heart health, and healthy digestion. White beans add satisfying protein while spinach contributes essential vitamins and minerals.

Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6 people

Ingredients

• 2 cans white beans, drained
• 4 cups fresh spinach
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Heat olive oil in a large soup pot over medium heat.
• Sauté the onion, carrots, celery, and garlic until softened.
• Stir in the Italian seasoning and cook for another minute.
• Add the vegetable broth and white beans, bringing the soup to a gentle boil.
• Reduce the heat and simmer for 20 minutes.
• Stir in the spinach and cook until wilted.
• Season with salt and black pepper.
• Ladle into bowls and serve warm.

This spinach white bean soup is comforting, filling, and naturally rich in plant-based nutrition.

Its simple ingredients make it perfect for meal prep or cozy family dinners.

Side Dish

• Whole grain bread
• Garden salad
• Apple slices
• Herbal tea

Garlic Spinach Lentil Pasta

This Garlic Spinach Lentil Pasta is a hearty vegan recipe featuring protein-rich lentil pasta, fresh spinach, cherry tomatoes, garlic, and olive oil.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, and Calcium to help support muscle health, immune function, and lasting energy. Lentil pasta boosts the protein content while spinach adds vibrant color and valuable nutrients.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 12 ounces red lentil pasta
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Cook the lentil pasta according to the package directions until al dente, then drain.
• Heat olive oil in a large skillet and sauté the garlic until fragrant.
• Add the cherry tomatoes and cook until they begin to soften.
• Stir in the spinach and cook until wilted.
• Add the cooked pasta and Italian seasoning.
• Toss everything together until evenly coated.
• Adjust seasoning with salt and black pepper.
• Serve immediately.

This garlic spinach lentil pasta is simple, wholesome, and packed with plant-based nutrition.

Its fresh flavors make it an excellent vegan meal for busy weeknights.

Side Dish

• Garlic bread
• Mixed greens
• Fresh grapes
• Sparkling water

Spinach Mushroom Tofu Scramble

This Spinach Mushroom Tofu Scramble is a delicious vegan recipe featuring crumbled tofu, spinach, mushrooms, onions, and savory herbs for a satisfying meal any time of day.

It provides Protein, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Selenium, and Healthy Fats to support strong bones, healthy muscles, and overall wellness. Tofu and spinach make this recipe especially nutrient-dense.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4 people

Ingredients

• 14 ounces firm tofu, crumbled
• 4 cups baby spinach
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt
• Black pepper

Instructions

• Heat olive oil in a skillet over medium heat.
• Sauté the onion and mushrooms until tender.
• Add the crumbled tofu and cook for about 5 minutes while stirring frequently.
• Stir in the turmeric, garlic powder, salt, and black pepper.
• Add the spinach and cook until completely wilted.
• Mix everything well to distribute the seasonings evenly.
• Taste and adjust the seasoning if necessary.
• Serve warm.

This spinach mushroom tofu scramble is hearty, flavorful, and packed with wholesome plant-based ingredients.

Its quick preparation makes it perfect for breakfast, lunch, or dinner.

Side Dish

• Whole grain toast
• Avocado slices
• Fresh berries
• Orange juice

Spinach Quinoa Stuffed Bell Peppers

This Spinach Quinoa Stuffed Bell Peppers recipe is a colorful vegan meal featuring quinoa, spinach, black beans, tomatoes, herbs, and tender baked bell peppers.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Potassium, Magnesium, Folate, Vitamin K, and Zinc to support digestive health, immune function, and sustained energy. Quinoa and black beans create a satisfying plant-based protein combination.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4 people

Ingredients

• 4 large bell peppers
• 2 cups cooked quinoa
• 2 cups baby spinach
• 1 cup black beans
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon oregano
• Salt
• Black pepper

Instructions

• Preheat the oven to 375°F (190°C).
• Slice the tops off the bell peppers and remove the seeds.
• Combine the quinoa, spinach, black beans, tomatoes, olive oil, oregano, salt, and black pepper in a large bowl.
• Fill each bell pepper with the prepared mixture.
• Arrange the peppers in a baking dish and cover with foil.
• Bake for 35 to 40 minutes until the peppers are tender.
• Allow them to cool for 5 minutes before serving.
• Serve warm.

This spinach quinoa stuffed bell peppers recipe is colorful, hearty, and full of wholesome plant-based nutrition.

Its satisfying filling makes it an excellent vegan meal for the whole family.

Side Dish

• Cucumber salad
• Whole grain rolls
• Fresh fruit
• Lemon water

Vegan Spinach and Lentil Stew

This Vegan Spinach and Lentil Stew is a hearty plant-based recipe featuring green lentils, fresh spinach, tomatoes, carrots, celery, and aromatic herbs simmered in a rich vegetable broth.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, Magnesium, and Manganese to support healthy digestion, immune function, and long-lasting energy. Lentils and spinach create a nutrient-dense meal that’s naturally filling and perfect for any season.

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 6 people

Ingredients

• 1½ cups dried green lentils
• 4 cups fresh spinach
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cups diced tomatoes
• 5 cups vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon thyme
• Salt
• Black pepper

Instructions

• Heat olive oil in a large Dutch oven or soup pot over medium heat and sauté the onion, carrots, celery, and garlic until softened.
• Stir in the thyme and cook for about 1 minute to release its aroma.
• Add the lentils, diced tomatoes, and vegetable broth, then bring the mixture to a gentle boil.
• Reduce the heat, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
• Stir in the fresh spinach and cook for another 3 to 5 minutes until wilted.
• Taste the stew and adjust the seasoning with salt and black pepper.
• Stir well before serving.
• Ladle into bowls and serve hot.

This vegan spinach and lentil stew is rich, comforting, and packed with wholesome nutrition.

Its hearty texture and satisfying flavor make it an excellent plant-based family dinner.

Side Dish

• Whole grain bread
• Garden salad
• Apple slices
• Herbal tea

Creamy Spinach Cashew Pasta

This Creamy Spinach Cashew Pasta is a delicious vegan recipe featuring whole wheat pasta, spinach, garlic, nutritional yeast, and a silky homemade cashew cream sauce.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Magnesium, Potassium, Vitamin K, and Healthy Fats to support strong bones, muscle health, and sustained energy. The creamy dairy-free sauce adds richness while keeping the meal completely plant-based.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 12 ounces whole wheat pasta
• 4 cups baby spinach
• 1 cup raw cashews, soaked
• 1 cup unsweetened oat milk
• 3 garlic cloves, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt
• Black pepper

Instructions

• Cook the pasta according to the package directions until al dente, then drain and reserve a little pasta water.
• Blend the soaked cashews, oat milk, and nutritional yeast until completely smooth.
• Heat olive oil in a large skillet and sauté the garlic until fragrant.
• Add the spinach and cook until wilted.
• Pour in the cashew sauce and simmer gently for 3 to 4 minutes.
• Stir in the cooked pasta, adding reserved pasta water if needed for a silky consistency.
• Season with salt and black pepper.
• Serve immediately.

This creamy spinach cashew pasta is rich, comforting, and packed with fresh flavor.

Its velvety sauce makes it a satisfying dairy-free meal everyone will enjoy.

Side Dish

• Roasted broccoli
• Garlic bread
• Mixed greens
• Fresh strawberries

Spinach Black Bean Enchiladas

This Spinach Black Bean Enchiladas recipe is a flavorful vegan meal featuring black beans, spinach, corn tortillas, enchilada sauce, and homemade dairy-free cheese sauce.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Folate, Magnesium, Potassium, Vitamin K, and Zinc to support heart health, healthy digestion, and balanced nutrition. Black beans and spinach create a filling and nutritious plant-based combination.

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 6 people

Ingredients

• 8 corn tortillas
• 2 cans black beans, drained
• 4 cups baby spinach
• 2 cups enchilada sauce
• ½ cup vegan cheese shreds
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt

Instructions

• Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
• Heat olive oil in a skillet and sauté the onion and garlic until softened.
• Stir in the spinach, black beans, cumin, and salt, cooking until the spinach wilts.
• Spoon the filling into each tortilla and roll tightly.
• Arrange the enchiladas seam-side down in the baking dish.
• Pour the enchilada sauce evenly over the top and sprinkle with vegan cheese.
• Bake for 25 to 30 minutes until hot and bubbly.
• Let cool for 5 minutes before serving.

This spinach black bean enchiladas recipe is hearty, flavorful, and satisfying.

Its bold Mexican-inspired flavors make it a perfect vegan family dinner.

Side Dish

• Mexican rice
• Guacamole
• Fresh salsa
• Lime wedges

Spinach Edamame Fried Rice

This Spinach Edamame Fried Rice is a colorful vegan recipe featuring brown rice, spinach, edamame, carrots, peas, and garlic tossed with a light soy sauce.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, and Calcium to support muscle recovery, immune health, and lasting energy. Edamame adds high-quality plant protein while spinach contributes valuable vitamins and minerals.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 people

Ingredients

• 3 cups cooked brown rice
• 2 cups baby spinach
• 1 cup shelled edamame
• 1 cup peas
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• Black pepper

Instructions

• Heat sesame oil in a large skillet or wok over medium-high heat.
• Sauté the garlic and carrots for about 3 minutes until slightly tender.
• Add the edamame, peas, and brown rice, stirring continuously to heat everything evenly.
• Stir in the soy sauce and mix thoroughly.
• Fold in the spinach and cook until just wilted.
• Season with black pepper to taste.
• Continue stirring for another minute.
• Serve immediately.

This spinach edamame fried rice is simple, satisfying, and naturally rich in plant-based protein.

Its quick cooking time makes it perfect for busy weeknight meals.

Side Dish

• Cucumber salad
• Steamed dumplings
• Orange slices
• Green tea

Roasted Spinach Stuffed Portobello Mushrooms

This Roasted Spinach Stuffed Portobello Mushrooms recipe is a savory vegan meal featuring large Portobello mushrooms filled with spinach, quinoa, walnuts, garlic, and herbs.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Magnesium, Potassium, Vitamin K, Zinc, and Healthy Fats to support muscle function, brain health, and overall wellness. The combination of quinoa and walnuts creates a hearty, satisfying filling.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4 people

Ingredients

• 4 large Portobello mushrooms
• 2 cups baby spinach
• 1 cup cooked quinoa
• ½ cup chopped walnuts
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
• Remove the stems from the mushrooms and lightly brush both sides with olive oil.
• In a skillet, sauté the garlic and spinach until the spinach wilts.
• Stir in the cooked quinoa, walnuts, Italian seasoning, salt, and black pepper.
• Spoon the filling evenly into each mushroom cap.
• Bake for 25 to 30 minutes until the mushrooms are tender and the filling is lightly browned.
• Let rest for 5 minutes before serving.
• Serve warm.

This roasted spinach stuffed Portobello mushrooms recipe is flavorful, hearty, and beautifully presented.

Its wholesome ingredients make it an impressive vegan entrée for lunch or dinner.

Side Dish

• Roasted asparagus
• Wild rice
• Fresh fruit salad
• Sparkling water

Spinach and Chickpea Stuffed Sweet Potatoes

This Spinach and Chickpea Stuffed Sweet Potatoes is a wholesome vegan recipe featuring baked sweet potatoes filled with seasoned chickpeas, spinach, onions, and garlic.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, Manganese, and Antioxidants to support healthy digestion, immune function, and sustained energy. Sweet potatoes and chickpeas create a naturally satisfying meal while spinach adds valuable vitamins and minerals.

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 4 people

Ingredients

• 4 medium sweet potatoes
• 2 cans chickpeas, drained
• 4 cups fresh spinach
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt
• Black pepper

Instructions

• Preheat the oven to 400°F (200°C) and bake the sweet potatoes until tender, about 45 minutes.
• Heat olive oil in a skillet and sauté the onion and garlic until fragrant.
• Stir in the chickpeas, smoked paprika, cumin, salt, and black pepper, cooking for 6 to 8 minutes.
• Add the spinach and stir until completely wilted.
• Slice each baked sweet potato down the center and fluff the inside with a fork.
• Fill generously with the chickpea and spinach mixture.
• Let rest for 2 minutes before serving.
• Serve warm.

This spinach and chickpea stuffed sweet potatoes recipe is hearty, colorful, and packed with nourishing ingredients.

Its naturally sweet and savory flavors make it a satisfying vegan meal.

Side Dish

• Avocado salad
• Fresh berries
• Roasted broccoli
• Lemon water

Spinach Pesto Quinoa Bowl

This Spinach Pesto Quinoa Bowl is a vibrant vegan recipe combining fluffy quinoa, homemade spinach pesto, cherry tomatoes, cucumbers, and roasted chickpeas.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Magnesium, Potassium, Folate, and Healthy Fats to support muscle health, heart health, and daily wellness. Spinach pesto delivers fresh flavor while quinoa and chickpeas provide complete plant-based nutrition.

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 people

Ingredients

• 2 cups cooked quinoa
• 3 cups fresh spinach
• 1 can chickpeas, roasted
• 1 cup cherry tomatoes
• 1 cucumber, diced
• ¼ cup walnuts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves
• Salt

Instructions

• Blend the spinach, walnuts, olive oil, garlic, lemon juice, and salt into a smooth pesto.
• Toss the warm quinoa with half of the spinach pesto until evenly coated.
• Divide the quinoa among serving bowls.
• Top with roasted chickpeas, cherry tomatoes, and diced cucumber.
• Spoon the remaining pesto over each bowl.
• Toss gently before serving if desired.
• Garnish with chopped parsley.
• Serve immediately.

This spinach pesto quinoa bowl is fresh, colorful, and naturally rich in nutrients.

Its bright flavors make it an excellent vegan lunch or light dinner.

Side Dish

• Whole grain crackers
• Fresh fruit
• Vegetable soup
• Iced herbal tea

Vegan Spinach Lasagna Roll-Ups

This Vegan Spinach Lasagna Roll-Ups recipe features tender lasagna noodles filled with spinach, tofu ricotta, herbs, and marinara sauce before being baked until bubbling.

It provides Protein, Fiber, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Magnesium, Potassium, and Folate to support bone health, healthy muscles, and overall wellness. Tofu and spinach create a creamy, protein-rich filling without dairy.

Prep Time: 25 minutes | Cook Time: 40 minutes | Servings: 6 people

Ingredients

• 12 lasagna noodles
• 4 cups baby spinach
• 14 ounces firm tofu
• 2 cups marinara sauce
• 2 tablespoons nutritional yeast
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt
• Black pepper

Instructions

• Preheat the oven to 375°F (190°C).
• Cook the lasagna noodles until just tender and drain.
• Blend the tofu, nutritional yeast, garlic, Italian seasoning, salt, and black pepper until smooth.
• Fold the spinach into the tofu mixture.
• Spread the filling onto each noodle and roll tightly.
• Arrange the rolls in a baking dish with marinara sauce.
• Bake for 35 to 40 minutes until heated through.
• Serve warm.

This vegan spinach lasagna roll-ups recipe is creamy, comforting, and perfect for family dinners.

Its rich filling and savory marinara make every bite satisfying.

Side Dish

• Garlic bread
• Caesar-style vegan salad
• Roasted zucchini
• Fresh grapes

Spinach and White Bean Tacos

This Spinach and White Bean Tacos recipe combines seasoned white beans, sautéed spinach, tomatoes, avocado, and crisp lettuce inside warm corn tortillas.

It provides Protein, Fiber, Iron, Vitamin A, Vitamin C, Vitamin K, Potassium, Magnesium, Folate, and Calcium to support digestive health, immunity, and long-lasting energy. White beans offer satisfying plant protein while spinach adds vibrant nutrition.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 people

Ingredients

• 8 corn tortillas
• 2 cans white beans, drained
• 4 cups fresh spinach
• 1 tomato, diced
• 1 avocado, sliced
• 1 cup shredded lettuce
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt
• Black pepper

Instructions

• Heat olive oil in a skillet over medium heat.
• Add the white beans and cumin, stirring for about 5 minutes.
• Fold in the spinach and cook until wilted.
• Warm the tortillas in a dry skillet.
• Fill each tortilla with the bean mixture.
• Top with diced tomatoes, avocado, and shredded lettuce.
• Season with black pepper if desired.
• Serve immediately.

This spinach and white bean tacos recipe is fresh, filling, and easy to prepare.

Its wholesome ingredients create a delicious vegan meal that’s perfect for lunch or dinner.

Side Dish

• Corn salsa
• Guacamole
• Brown rice
• Lime wedges

Spinach Coconut Rice with Tofu

This Spinach Coconut Rice with Tofu is a comforting vegan recipe featuring jasmine rice, crispy tofu, spinach, coconut milk, garlic, and ginger.

It provides Protein, Iron, Calcium, Vitamin A, Vitamin C, Vitamin K, Magnesium, Potassium, Healthy Fats, and Manganese to support muscle function, immune health, and sustained energy. Tofu and spinach add plenty of nutrients while coconut milk creates a creamy, aromatic finish.

Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 4 people

Ingredients

• 14 ounces firm tofu, cubed
• 2 cups cooked jasmine rice
• 4 cups baby spinach
• 1 cup light coconut milk
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons olive oil
• Salt
• Black pepper

Instructions

• Heat olive oil in a large skillet and cook the tofu until golden on all sides.
• Add the garlic and ginger, stirring until fragrant.
• Pour in the coconut milk and simmer gently for 3 minutes.
• Add the cooked rice and stir until evenly coated.
• Fold in the spinach and cook until wilted.
• Season with salt and black pepper.
• Stir gently before serving.
• Serve hot.

This spinach coconut rice with tofu is creamy, fragrant, and packed with wholesome plant-based nutrition.

Its comforting flavors make it a wonderful vegan dinner any time of year.

Side Dish

• Cucumber salad
• Steamed broccoli
• Mango slices
• Green tea

NB : More Recipes Coming Soon