Vegan Spinach and Artichoke Crostini
This vegan crostini stars a rich, dairy-free spinach artichoke topping on toasted baguette slices. Creamy, savory, and impressively plant-based.
Ingredients
- 1 French baguette sliced into ½-inch rounds
- 1 tbsp olive oil for brushing
- 1 cup canned artichoke hearts chopped and drained
- 1 cup baby spinach chopped
- 1/2 cup vegan cream cheese
- 1/4 cup vegan mayo
- 1 garlic clove minced
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for sass
Instructions
- Preheat oven to 375°F. Line baking tray with parchment paper like a culinary queen.
- Lay baguette slices on tray. Brush with olive oil. Bake for 8 minutes or until golden and slightly crisp.
- In a skillet, sauté garlic in a splash of oil until fragrant (aka irresistible).
- Add spinach and stir until wilted and dramatic.
- Toss in artichokes, vegan cream cheese, mayo, nutritional yeast, salt, and pepper. Mix until creamy.
- Remove crostini from oven. Top with generous spoonfuls of the artichoke-spinach mixture.
- Optionally, sprinkle with red pepper flakes for heat and flair.
- Serve warm. Accept compliments modestly. Or don’t.
Notes
Nutritional Values (Per Serving – 2 crostini)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 25%
- Folate: 15%
- Iron: 10%
- Vitamin C: 12%
- Calcium: 8%
Additional Notes/Tips to Enhance Flavor
- Toast crostini with garlic oil for bonus deliciousness.
- Add chopped sun-dried tomatoes for an extra punch of glam.
- Use whole-grain bread to convince yourself it’s “super healthy.”
- Want melty magic? Sprinkle vegan mozzarella and broil.
- Pair with bubbly for a snack so classy, it should come with pearls.