Unbeleafable (vegan) Recipe
Vegan Spinach and Artichoke Dip, Bruschetta Mix, Spinach & Vegan Mozzarella
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Ingredients
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Spinach and Artichoke Dip
Bruschetta Mix
Spinach & Vegan Mozzarella
Method
Spinach and Artichoke Dip Preparation
- 1
Prepare the Spinach
In a large pot, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted (about 3-4 minutes). Remove from heat and let cool slightly.
- 2
Mix the Ingredients
In a mixing bowl, combine the sautéed spinach, artichoke hearts (chopped), vegan cream cheese, nutritional yeast, garlic powder, onion powder, salt, black pepper, and lemon juice. Stir until well combined.
- 3
Bake the Dip
Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and slightly golden on top.
Bruschetta Mix Preparation
- 4
Chop the Vegetables
Dice the ripe tomatoes and finely chop the fresh basil leaves. Place them in a mixing bowl.
- 5
Combine the Ingredients
Add balsamic vinegar, minced garlic, salt, and black pepper to the tomato and basil mixture. Stir until everything is well combined.
- 6
Let it Marinate
Allow the bruschetta mix to sit for at least 15 minutes to let the flavors meld together.
Spinach & Vegan Mozzarella Preparation
- 7
Sauté Spinach
In a skillet, heat olive oil over medium heat. Add the fresh spinach and sauté until wilted (about 3-4 minutes).
- 8
Combine with Cheese
Once the spinach is wilted, add the vegan mozzarella cheese, salt, and black pepper. Stir until the cheese is melted and everything is combined.
- 9
Serve Warm
Serve the spinach and vegan mozzarella mixture warm, either on its own or as a topping for toasted bread.