Spinach Artichoke Casserole


This Vegan Spinach Artichoke Casserole has spicy zing with the garlic and red pepper flakes. Great with warm rolls or a green salad.


Servings: 4 to 8
Duration: about 1 hour
Utensils: 1 quart baking dish or 2-4 smaller dishes, food processor, blender or hand blender, skillet
Cooking surface: Stove top and oven
Oven temperature: 350 degrees



2 Tab olive oil

1 medium onion diced

1/2 teas crushed red pepper, optional

5 oz spinach fresh or frozen

1 14 oz package soft tofu, drained

1/2 cup nutritional yeast flakes

2 Tab lemon juice

1 teas dried basil

1/2 teas ground black pepper

14 oz canned, marinated or frozen artichoke hearts, drained



Preheat oven to 350 degrees. Lightly grease baking dish or dishes.


In the skillet, heat oil and sauté onions until they are soft, add garlic and red pepper and cook a few minutes - do not burn! Reduce heat and add spinach. Cook till wilted or thawed.


In a food processor, blender or with a hand blender blend tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth. Add artichokes and the spinach mixture until pulse until mixed. Transfer to the prepared cooking dish and bake for 30 minutes or until lightly brown on tip. Let cook and serve.


Where I live in Germany, soft tofu is almost impossible to find so I almost always use firm tofu. It makes the dishes heftier but this one still had a souflé like quality. I put it in two medium sized baking dishes and we had it as an evening meal. Comfort food on a winter night!


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