Vegan Spinach Artichoke Bread

This vegan spinach and artichoke pullapart bread makes for an irresistible game day snack or party treat. With its gooey vegan mozzarella and creamy spinach artichoke filling, it transforms the classic dip into a shareable, fun bread that brings everyone together without utensils. It’s perfect for holiday gatherings, casual gettogethers, or whenever you want an easy yet impressive snack.

I first made this for a Super Bowl party, and it quickly became the highlight that people kept going back for. The rich, cheesy vegan filling paired with the soft, pullapart bread really satisfies every crowd.

Ingredients

• Allpurpose flour: three cups plus extra for kneading to create a soft yet sturdy dough
• Instant yeast: two and a quarter teaspoons for reliable rising power
• Granulated sugar: one tablespoon to feed the yeast and add subtle sweetness
• Salt: one teaspoon enhances overall flavor
• Warm water: one cup at about one hundred ten degrees Fahrenheit to activate the yeast without killing it
• Olive oil: two tablespoons provides moisture and tenderness to the dough
• Olive oil: one tablespoon used in sautéing to add richness
• Garlic: three cloves minced for aromatic depth
• Fresh spinach: four cups roughly chopped to add freshness and color
• Artichoke hearts: one can fourteen ounces drained and finely chopped for tangy texture
• Vegan cream cheese: eight ounces as the creamy base of the filling
• Nutritional yeast: two tablespoons to impart a mild cheesy flavor
• Fresh lemon juice: two tablespoons adds brightness and balances richness
• Salt: half a teaspoon to season savory elements
• Freshly ground black pepper: quarter teaspoon for mild heat
• Vegan mozzarella shreds: half a cup for gooey meltiness and authentic cheesy pull
• Vegan buttery sticks: two tablespoons melted for brushing the top and adding richness and golden color

Instructions

Prepare the Dough:

Combine the flour, instant yeast, sugar, and salt in a large bowl, mixing them well. Slowly pour in the warm water and olive oil, stirring until a rough dough forms. Transfer the dough to a lightly floured surface, kneading for eight to ten minutes until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover with a cloth or plastic wrap, then set it in a warm spot to rise for between sixty and ninety minutes until it doubles in size.

Make the Filling:

In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook for about thirty seconds until fragrant but not browned. Toss in the chopped spinach and sauté until it wilts, about two to three minutes. Stir in the chopped artichoke hearts and cook for an additional minute to evaporate excess moisture. Remove the pan from heat and let the mixture cool slightly. Transfer this to a bowl and combine with the vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and vegan mozzarella shreds, mixing until creamy and evenly blended.

Shape and Fill the Dough:

Once the dough has risen, punch it down gently and move it to a floured surface. Roll it into a large rectangle approximately twelve by eighteen inches. Spread the spinach and artichoke filling evenly over the surface while leaving about a halfinch border around the edges untouched. Cut the dough into strips about three inches wide. Stack the strips and slice them crosswise into equal squares.

Arrange and Final Rise:

Grease your loaf pan or a large round baking dish thoroughly. Arrange the stacked dough pieces upright in the pan with the cut sides facing upwards. Cover the pan loosely and let the dough rise again for about thirty minutes until slightly puffed but not doubled.

Bake the Bread:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Brush the top of the assembled bread generously with melted vegan buttery sticks to encourage golden browning and add flavor. Bake for thirtyfive to forty minutes until the bread turns a rich golden brown and is fully cooked. If the top browns too quickly, tent loosely with foil to protect it. Let the bread cool for ten minutes before serving so it pulls apart easily and the filling firms slightly.

The vegan mozzarella really steals the show here, offering that classic gooey, stretchy texture that makes this bread so addictive. One memorable time, my family gathered around this bread during a chilly evening and the warm filling paired perfectly with homemade soup creating a comforting meal we still talk about.

Storage Tips

Store leftovers covered at room temperature for up to two days or refrigerate for up to four days. When reheating, microwave briefly or warm in a low oven to preserve texture. The bread can also be frozen wrapped well for up to two months and reheated slowly to retain freshness.

Ingredient Substitutions

Try bread flour instead of allpurpose flour if you want a chewier texture and more distinct layers. Silken tofu blended with lemon juice makes a great lower fat alternative to vegan cream cheese. Swap vegan mozzarella with vegan parmesan or smoked vegan cheese for different flavor profiles.

Serving Suggestions

Serve warm alongside a vegan tomato soup, or with a fresh green salad for a light meal. Sprinkle with chili flakes or fresh herbs like basil or parsley for extra zest and color. This bread also shines at parties as a centerpiece everyone loves pulling apart gooey pieces.

Enjoy this crowd pleasing vegan pullapart bread warm from the oven for best texture and flavor. It makes a simple yet impressive addition to any gathering.

Common Questions About Recipes

→ How do I ensure the dough rises properly?

Use fresh yeast and warm water around 110°F (43°C). Place the dough in a warm, draft-free spot for 60-90 minutes until it doubles in size.

→ How can I prevent a soggy bread center?

Drain spinach and artichokes thoroughly and allow the filling to cool before spreading it on the dough to avoid excess moisture.

→ Can I prepare this bread in advance?

Yes, assemble and let it rise, then refrigerate covered overnight. Bring to room temperature before baking.

→ Is it possible to freeze the pull-apart bread?

Bake and cool the bread completely, then wrap tightly and freeze up to two months. Reheat slowly from frozen at 325°F (163°C).

→ What should I do if I don’t have a loaf pan?

Use a round cake pan or bundt pan for stacking the dough pieces, adjusting baking time as needed for even cooking.

→ How do I store leftovers to keep freshness?

Cool fully, then wrap and store at room temperature for up to 2 days or refrigerate for 4 days. Reheat gently before serving.