Vegan Spinach Artichoke Bread (Printer-Friendly Version)
Soft bread with spinach, artichokes, and creamy vegan mozzarella in a pull-apart style.
# What You'll Need:
→ Dough
01 -
3 cups all-purpose flour (plus additional for kneading)
02 -
2¼ 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 (14 oz) can artichoke hearts, drained and finely chopped
11 -
8 ounces vegan cream cheese
12 -
2 tablespoons nutritional yeast
13 -
2 tablespoons fresh lemon juice
14 -
½ teaspoon salt
15 -
¼ teaspoon freshly ground black pepper
16 -
½ cup vegan mozzarella shreds
→ Assembly
17 -
2 tablespoons vegan buttery sticks, melted
# Steps to Follow:
01 -
Combine flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Knead on a floured surface for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and allow to rise in a warm place for 60 to 90 minutes until doubled in size.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped spinach and sauté until wilted, 2 to 3 minutes. Stir in chopped artichoke hearts and cook for 1 more minute to release moisture. Remove from heat and cool slightly. In a bowl, combine the spinach-artichoke mixture with vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and vegan mozzarella. Mix thoroughly.
03 -
Punch down the risen dough and transfer it to a lightly floured surface. Roll into a 12 by 18-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border. Cut the dough into 3-inch wide strips, stack the strips, then slice into equal squares.
04 -
Grease a loaf pan or large round baking dish. Arrange the filled dough pieces upright in the pan with cut sides facing up. Cover loosely and let rise for 30 minutes until slightly puffed.
05 -
Preheat the oven to 350°F. Brush the top of the bread with melted vegan buttery sticks. Bake for 35 to 40 minutes until golden brown and cooked through, tenting with foil if browning too quickly. Cool for 10 minutes before serving to facilitate pull-apart pieces.
# Additional Tips:
01 -
Drain artichokes thoroughly to prevent sogginess. Cool filling before spreading to avoid inhibiting dough rising. Use parchment paper in the pan to prevent sticking. Test doneness with a skewer inserted in the center.