GF Vegan Spinach Artichoke Casserole

April 10, 2020
I'm sure you've already read a ton of spinach artichoke dip recipes. Maybe you've even created your favorite version of it. How about taking it to the next level and making a main dish from it? Casserole is something everyone loves (especially me). Adding the spinach artichoke dip to your pasta and baking it in the oven does magic, trust me. It’s fresh yet oh so creamy, fancy yet very easy to make and super comforting in your quarantine. It saves my soul when I feel depressed from isolation. Hope it will warm your heart too.
Spinach Artichoke Casserole

GF Vegan Spinach Artichoke Casserole

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings
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  • 200 g fusili, penne or shell pasta
  • 150 g frozen spinach
  • 300 g canned artichoke hearts, chopped
  • 1+2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 200g/1 block soft tofu
  • 2 tbsp gluten-free flour
  • 3 dl soy milk
  • 1/2 tbsp dried dill
  • 2 tbsp lemon juice
  • 1 tbsp GF soy sauce
  • to taste salt
  • 1/2 cup GF bread crumbs
  • 1/4 tsp chili flakes
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried parsley
  • to taste vegan parmesan
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1. Cook the pasta according to package instruction and set aside. Thaw the spinach if using frozen and chop the artichoke hearts.

2. Heat 1 tbs oil in a pan over medium heat. Add chopped onions, garlic  and sauté until golden.

3. Transfer them to a blender with the tofu, GF flour, soy milk, dill, parsley, oregano, basil, lemon juice, salt and soy sauce, and blend everything until smooth. Taste and adjust flavor (salt, cheesyness).

4. Add the remaining oil to a baking dish. Add the cooked pasta, spinach, artichokes and the sauce. Toss it well. Rinse out the blender with 2 tbsp pasta water and add it to the baking dish as well.

5. Sprinkle it with breadcrumbs, pepper flakes, some herbs, and a little salt and vegan parmesan. For the perfect brown topping, spray or drizzle with some olive oil. Bake the pasta at 200C for about 20 mins or until the topping is nice brown.

6. Remove the dish from the oven, and serve hot.

If you refrigerate it, it stays good up to 3 days.

Also by Imola: Vegan Potato Galette

Classic Vegan Mushroom Stew (Serve over Gnocchi or Pasta)

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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