Spinach and artichokes are both pretty much main staples in our house. With the exception of Jonathon (who would rather eat ramen noodles vs vegetables), everyone loves both of these delicious veggies! I’ve found many great recipes that incorporate both spinach and artichokes, but most seem to be lunch-y or snack-y. This recipe is a great combination of that snack like taste, but makes for a filling dinner.
Using vegan biscuits, made from scratch and a spinach and artichoke magic mixture – this dish was crispy, cheesy, warm fluffy biscuit-y, belly filling and leftovers were hard to come by.
Vegan brand biscuits are the unicorn of my area. I heard they exist, I’ve seen pictures of them online, I have never personally seen them, and I still continue to look.I should preface this to share that anything vegan is hard to get your hands on, without driving to Orlando. Orlando is essentially the pot of gold at the end of the rainbow. With Whole Foods to start, where you know you will find even the strangest vegan ingredients – and then what seems like an unfair number of additional options for all of their residents to shop. Am I jealous? Yes – yes I am.
Until I finally discover this magical myth called Vegan Biscuits in a Can…I will continue to make them from scratch. With just a handful of ingredients, these biscuits are fluffy inside with a little crisp on the outside. They’re pretty much perfect in every way. For this recipe, we use the biscuits to create a bubble bake, and when mixed with spinach and artichokes and vegan cheeses…well, its amazing.
Let me share couple of tips, which are also included in the printable recipe below.
To prep your Spinach & Artichoke Biscuit Bake, you will want to start by making your vegan biscuits. It’s helpful to allow a bit of additional time so that the biscuits can cool in the refrigerator prior to baking, which will help them to fluff up even more.
By cutting each biscuit into four, you will ensure there is a consistent distribution of fluffy goodness throughout your dish.
After defrosting your frozen spinach, it helps to press paper towel into the spinach to absorb excess moisture. I also coarsely shop the artichoke hearts so that they become more adaptable to the overall mixture.
For this recipe, I used a couple of my favorite vegan brands. Go Veggie! Mozzarella Cheese Shreds taste delicious and melt and stretch just like the real thing. Tofutti makes both a Sour Cream and Cream Cheese . One cheese that I have mastered to my liking is Parmesan. I use a simple recipe of ground almonds, nutritional yeast and sea salt.
This meal is perfect in every way – and makes for a great option when you are searching for that comfort food. It is filling for vegans AND meat eaters alike, and leftovers (if you actually have any) are even yummy warmed up the next day! Hope you enjoy!