Vegan Spinach Artichoke Casserole
My dad came home from a potluck the other night, raving about the spinach artichoke casserole his friend Joan McAllister had brought. It was like a spinach artichoke dip you would normally eat with pita chips as an appetizer, but instead you bake it with fried onions on top like a green bean casserole. Ingenious!
So I decided to try a vegan version, which nixes the parmesan/asiago cheese and instead uses a powdery faux parmesan recipe that comes from La Dolce Vegan. The result is a delightfully crunchy-on-the-outside casserole with a creamy spinach underbelly. To be honest, I don’t think the faux cheese added much flavor, so next time I might even leave it out. You could use Daiya I suppose, but either way, this is a great vegan side dish. Thanks for sharing, Joan!
Spinach Artichoke Casserole
- 2 10 oz boxes of frozen spinach, prepared and drained
- 1 small or 1/2 medium onion, sauteed in butter (I used Earth Balance)
- 1 can artichoke hearts or bottoms
- 8 oz sour cream (I used Tofutti vegan sour cream)
- 1/2 cup asiago or parmesan cheese (I used the vegan parm recipe below)
- 1 can French’s fried onions
Vegan Parmesan Ingredients:
- 1/4 cup nutritional yeast
- 1/4 cup sesame seeds
- 1/2 tsp salt
Vegan Parmesan Directions:
Combine in food processor and grind until thoroughly mixed.
Mix the spinach, onion, artichoke, and sour cream together. Put half of it in a buttered casserole and top with cheese; repeat. Top with French’s fried onions. Bake at 350 for 25 – 30 minutes.
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