Vegan Spinach Artichoke Bread (Printer-Friendly)
A delicious loaf with spinach, artichokes, and creamy vegan mozzarella, perfect for sharing at any gathering.
# List of Ingredients:
→ Dough
01 -
3 cups all-purpose flour (plus more for kneading)
02 -
2 1/4 teaspoons instant yeast
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon salt
05 -
1 cup warm water (110°F)
06 -
2 tablespoons olive oil
→ Filling
07 -
1 tablespoon olive oil
08 -
3 cloves garlic, minced
09 -
4 cups fresh spinach, roughly chopped
10 -
1 can (14 oz) artichoke hearts, drained and finely chopped
11 -
8 oz vegan cream cheese
12 -
2 tablespoons nutritional yeast
13 -
2 tablespoons fresh lemon juice
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon freshly ground black pepper
16 -
1/2 cup vegan mozzarella shreds
→ Assembly
17 -
2 tablespoons melted vegan buttery sticks
# Preparation Steps:
01 -
In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 60 to 90 minutes until doubled in size.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in chopped spinach and sauté until wilted, approximately 2 to 3 minutes. Add chopped artichoke hearts and cook for an additional minute to release moisture. Remove from heat and let cool slightly. In a bowl, combine the cooled spinach-artichoke mixture with vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and vegan mozzarella shreds. Mix thoroughly.
03 -
Punch down the risen dough and turn it onto a lightly floured surface. Roll into a 12 by 18-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border. Cut the dough into 3-inch wide strips, stack the strips, and slice into equal squares.
04 -
Grease a loaf pan or large round baking dish. Stack the filled dough pieces upright in the pan with cut sides facing up. Loosely cover and allow to rise for 30 minutes until slightly puffy.
05 -
Preheat the oven to 350°F. Brush the top of the dough with melted vegan butter for color and flavor. Bake for 35 to 40 minutes until deeply golden and cooked through, tenting with foil if browning too quickly. Let rest for 10 minutes before serving to facilitate pull-apart pieces.
# Additional Suggestions:
01 -
Drain artichoke hearts thoroughly to prevent soggy bread.
02 -
Allow filling to cool before spreading to avoid compromising dough rise.
03 -
Use parchment paper in the pan for easier removal and less sticking.
04 -
Test doneness by inserting a skewer: it should come out clean and hot.