Vegan Spinach Artichoke Bread (Ready-to-Print Version)
Soft bread filled with spinach, artichokes, and creamy vegan cheese in a shareable pull-apart loaf.
# What You’ll Need:
→ Dough
01 -
3 cups all-purpose flour (plus extra 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 ounces 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
# Step-by-Step Guide:
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 lightly floured surface for 8 to 10 minutes until smooth and elastic. Transfer dough 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. Sauté minced garlic for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 to 3 minutes. Stir in artichoke hearts and cook for 1 minute. Remove from heat and allow to cool slightly. In a bowl, blend the cooked mixture with vegan cream cheese, nutritional yeast, lemon juice, salt, pepper, and vegan mozzarella until well combined.
03 -
Punch down risen dough and roll into a 12×18 inch rectangle on a floured surface. Spread filling evenly, leaving a 1/2-inch border. Cut dough into 3-inch wide strips, stack the strips, then slice into equal squares.
04 -
Grease a loaf pan or large round baking dish. Place the stacked filled dough pieces upright with cut sides up. Cover loosely and let rise for 30 minutes until slightly puffy.
05 -
Preheat oven to 350°F. Brush melted vegan butter over the top of the bread. Bake for 35 to 40 minutes until deeply golden and cooked through. Tent with foil if browning too quickly. Let cool for 10 minutes before serving for easy pull-apart.
# Handy Tips:
01 -
Drain artichokes thoroughly to avoid excess moisture and sogginess. Allow the cooked filling to cool before spreading on dough to maintain dough rise. Use parchment paper to prevent sticking in the baking pan. Test doneness with a skewer; it should come out clean and hot.