This is one of those sneakily vegan dishes perfect for parties! Sneaky because it doesn’t seem vegan or taste vegan, but it is! This recipe is festive, rich, and tasty! Some years ago I posted a healthy spinach artichoke dip here that used greek yogurt. Since I used some soy yogurt in this recipe, this one isn’t a huge change, but better to have a dairy free recipe. Delicious and nutritious 🙂 I recommend using a cast iron skillet so you can throw it in the oven at the end to broil the cheese.
1 can drained garbanzo beans
1/2 cup plan soymilk
2-4 TBS tahini (to taste)
1/2 lemon juiced
2-3 TBS nutritional yeast
5 cloves garlic
1 onion chopped
1 bag frozen spinach or 2 large bags fresh spinach
1 bag frozen artichoke hearts
Salt/pepper/crushed red pepper to taste
Vegan mozzarella cheese shreds (optional, but presentation points)
Blend garbanzos, soymilk, tahini, soy yogurt to make cream sauce. Sauté onion/garlic, adding chopped spinach and frozen artichokes. Combine with cream sauce, then throw cheese on top to melt and turn off heat. Finally, for he perfect bubbly crust, put cast iron skillet in oven to broil for 5min.
You won’t miss the eggs one bit in this vegan tofu scramble! The artichokes make the dish.
Adapted from pcrm.org.
1 tsp coconut oil
3 cloves minced garlic
1/2 red onion
couple handfuls of sliced new potatoes or yukon gold (or an assortment)
1/2 can artichoke hearts (in water)
8oz extra firm tofu, crumbled
oregano 1/4 tsp
turmeric 1/4 tsp
crushed red pepper, dash to taste
fresh parsley, about 1 TBS
1 cup frozen spinach, thawed or 2.5 cups fresh spinach
Heat coconut oil over medium in a skillet. Sauté sliced potatoes, onion, and garlic until potatoes are slightly soft. Add in your frozen spinach and artichoke hearts. Then when water is cooked out, add your crumbled tofu. Sprinkle with your seasonings, and add in fresh spinach (if using). Sauté until just wilted.
Serve over grain/rice of choice, I used a black rice combined with quinoa!
Garnish with fresh parsley and slice of avocado. Enjoy for ANY meal of the day!! YUM
Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish
Assemble above ingredients in bowl or container in order listed.
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar
Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!