Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden.
*Chopped kale, collard greens, or turnip greens may be substituted.
This is a wonderful recipe that I've been making for years. Not bland at all. And it doesn't even use white potatoes so I don't know what the previous reviewer was referencing. A delicious mix of veggies, sauce and cornbread. A keeper.
This recipe is *really* bland - but worthy since it's a great way to use and eat veggies and the dumplings are so easy. Next time I make it I will use less white potatoes (they overwhelmed a bit), more seasonings of some sort, and I will add some herbs to the dumplings. The dumplings would be great on a meat-based casserole or on top of beans.
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