Simple Vegan Recipes to Use Up Leftover Spinach

That handful of spinach at the back of the fridge can become tonight’s dinner, even if it’s looking slightly limp. These simple vegan recipes to use up leftover spinach work for one or two people, with ordinary ingredients and flexible quantities.

For some reason, supermarkets sell spinach in huge plastic bags (it does cook down, but often you may be left with lots to use up). Try farm shops or farmer’s markets for loose spinach first.

• Check medication like Warfarin before consuming lots of leafy greens (same for people who avoid oxalates). Keep recipes away from pets due to onion, garlic and salt. 
• Before recycling tins, rinse them and remove the lids. Push ring pulls into the openings, then press the top of each tin down so the inner edges meet. This helps stop wildlife from getting trapped.
• If you don’t have a food waste bin, avoid putting allium scraps (onion, garlic, leeks, shallots, chives) or pepper scraps in the compost, as their acidity can harm compost organisms.

How to buy and store spinach so it lasts

• Look for green leaves that feel crisp, without yellowing, slimy patches or an unpleasant smell. For bagged spinach, check the leaves near the bottom, where moisture can collect.
• Loose spinach is worth looking for at a market, greengrocer or supermarket produce section. Where permitted, take a reusable produce bag. If you have to buy bagged, recycle plastic at supermarket bag bins.
• Keep leaves dry in the fridge, ideally in a clean container lined with kitchen paper to absorb excess moisture. Wash loose spinach just before cooking.
• Check the spinach regularly and replace damp paper. Slightly limp leaves can still suit cooked dishes, provided they’re within their use-by date.
• Discard slimy, mouldy or foul-smelling spinach.
• Pack’d sells organic frozen spinach in plastic-free packs.

Quick chickpea spinach curry (serves 2)

1. Fry 1 teaspoon of curry powder in teaspoon of oil, stir for 30 seconds.
2. Add 400g drained tin of chickpeas and 200g chopped tinned tomatoes, with a splash of water. Simmer for 10 minutes.
3. Fold in 60g to 100g of fresh spinach in the final two minutes (add earlier for frozen spinach), stir until leaves wilt.
4. Serve with rice (freshly cooked) or flatbread.
5. For a creamy curry, replace the tomatoes with 150ml of coconut milk.

Toss spinach pesto through pasta (serves 1)

1. Blend 20g to 50g of spinach, 15g pine nuts, one tablespoon rapeseed oil and one small garlic clove.
2. Add optional 1 teaspoon of lemon juice and 1 tablespoon nutritional yeast.
3. Cook 75g to 100g plastic-free pasta and save a mugful of cooking water before draining. Toss the hot pasta with the pesto off the heat, loosening with a small splash of cooking water.

Speedy tofu and spinach scramble (serves 1)

1. Crumble 150g of drained firm tofu and fry in 1 teaspoon of oil and 1/4 teaspoon turmeric (season with salt and pepper). Cook 5 to 7 minutes.
2. Add 30g to 60g of spinach and fold in for a couple of minutes.
3. Serve on toast (Flora vegan butter) with mushrooms or chopped peppers.

Simple white bean spinach soup (serves 2)

1. Soften half a chopped onion in oil for a few minutes (or a garlic clove for 30 seconds). Pour in 400ml of vegan stock, add a drained 400g can of butter or cannelloni beans, and simmer for 10 minutes.
2. Mash a few beans against the side of the saucepan with a spoon, to help thicken the broth.
3. Add 60g to 100g of spinach and simmer for a couple of minutes, until wilted. Season with salt.
4. Serve with bread and optional squeeze of lemon.

To make vegan stock (recipe from Riverford)

Cook the following veggies for around 45 minutes, then strain and keep leftovers in the fridge or freezer for other recipes. Makes 4 servings:

• 2 chopped onions
• 3 chopped celery stalks
• 1 chopped (cleaned) leek
• 1 chopped garlic clove
• 1 bouquet garni
• A few black peppercorns