These Vegan Spinach and Artichoke Bites are an appetizer sure to please guests
These vegan spinach and artichoke puff pastry bites take spinach and artichoke dip to the next level by combining it with flaky puff pastry. This crowd pleasing appetizer is surprisingly easy to make. While I’ve never tried it the filling by itself it would also probably be good as a dip with crackers.
Here’s what you need to make these spinach and artichoke puff pastry bites:
- Vegan cream cheese
- Vegan Mayo
- Lemon juice
- Apple cider vinegar
- Minced Garlic
- Vegan parmesean
- Nutritional yeast
- Frozen spinach
- Salt
- Canned artichoke
- Puff pastry sheets
Method:
- Preheat your oven to 400°F
- To a bowl add all the ingredients minus the artichoke, puff pastry and vegan butter
- Lightly dust counter with flour and roll puff pastry a few times on each side. Then cut the puff pastry into 24 squares.
- Press the squares into a greased muffin tin. Then spoon in spinach and artichoke dip.
- Gently fold sides into the center and then brush with melted vegan butter.
- Bake for 25-30 minutes.
These spinach and artichoke puff pastry bites are best eaten day of when still warm from the oven but do reheat well. Store any leftovers in a covered tupperware in the fridge. To reheat, place on a baking sheet and bake in a 300°F oven for around 10 minutes or until they are warm all the way through.
Vegan Spinach and Artichoke Puff Pastry Bites
Ingredients
- 8 oz vegan cream cheese
- 1/2 cup vegan mayo
- 1/2 tbsp lemon juice
- 1/4 tsp apple cider vinegar
- 2 cloves garlic minced
- 1 cup vegan parmesean
- 1/2 tsp nutritional yeast
- 3/4 cup frozen spinach thawed
- pinch salt
- 14 oz can artichoke drained and lightly chopped
- 2 puff pastry sheets thawed
- vegan butter for brushing onto puff pastry
Instructions
- Preheat oven to 400°F and lightly spray a muffin tin with cooking spray.
- To a medium sized bowl add all of the ingredients except the artichoke. Mix well. Once mixed fold in the lightly chopped artichokes. Set aside.
- Lightly sprinkle a clean work surface with flour and using a rolling pin roll out the puff pastry 1-2 times in each direction. Next cut your two puff pastry sheets into 24 squares.
- Gently press the squares into a muffin tin. Spoon spinach and artichoke dip into the puff pastry. Once full, fold the 4 sides into the center. Lightly brush with vegan butter. Bake for around 25-30 minutes or until puff pastry is golden brown.
- Best when fresh but will stay good in the fridge for 3-5 days. To warm them back up place in a 300°F oven for around 10 minutes or until warmed sufficiently.
If you are looking for more recipe inspiration I think you will also love this Copycat TTLA Sandwich, this Ground Tofu and Walnut Taco “Meat”, and these Vegan Ricotta Stuffed Shells.
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