Get ready to indulge in a world of flavor with these 18 deliciously vegan artichoke recipes! Whether you’re looking for a creamy dip, a hearty soup, or a show-stopping main course, we’ve got you covered. From classic combinations like spinach and artichoke stuffed mushrooms, to international twists like Mediterranean tapenade and Indian-inspired curry, there’s something on this list for every occasion.
In the following pages, we’ll take you on a culinary journey through some of the most mouthwatering vegan artichoke recipes out there. With everything from easy-to-make dips and salads to more complex pasta dishes and main courses, you’re sure to find inspiration for your next meal or gathering. So go ahead, get cooking, and discover the amazing world of vegan artichokes!
Creamy Vegan Artichoke Dip with Cashews
Elevate your snack game with this rich and creamy vegan artichoke dip, made with the subtle sweetness of cashews. Perfect for a movie night or party, this recipe is easy to make and sure to please!
Ingredients:
– 1 cup cashews
– 1/2 cup unsalted cashew butter
– 1/4 cup plain unsweetened soy yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup chopped fresh parsley
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with remaining ingredients until smooth and creamy.
3. Stir in chopped artichoke hearts and parsley.
4. Serve warm with your favorite dippers, such as crackers, chips, or vegetables.
Cooking Time: None! This dip is ready to go straight from the blender.
Roasted Garlic and Artichoke Vegan Pasta
Elevate your pasta game with this creamy and flavorful vegan dish, featuring roasted garlic and artichokes as the star duo. Perfect for a cozy night in or a special occasion.
Ingredients:
– 8 oz. vegan pasta (such as penne or fusilli)
– 3-4 cloves of garlic
– 1 large artichoke heart, canned or fresh
– 1/2 cup vegetable broth
– 1/4 cup vegan cream (such as soy or coconut-based)
– 1 tsp lemon zest
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Slice the garlic into thin slivers and place on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until golden brown.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine roasted garlic, artichoke heart, vegetable broth, and vegan cream. Bring to a simmer over medium heat.
4. Add cooked pasta to the skillet and toss to coat with the sauce.
5. Season with salt, pepper, and lemon zest.
6. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 35-40 minutes
Vegan Spinach and Artichoke Stuffed Mushrooms
Vegan Spinach and Artichoke Stuffed Mushrooms: A Delicious Twist on a Classic Appetizer
Elevate your party game with this unique vegan take on the classic spinach and artichoke dip. This recipe fills meaty mushroom caps with a creamy, cheesy filling that’s sure to please even the most discerning palates.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 1 can artichoke hearts, drained and chopped
– 1/2 cup vegan cream cheese, softened
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine spinach, artichoke hearts, cream cheese, lemon juice, and garlic. Mix until smooth.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the caps.
4. Season with salt and pepper to taste.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Lemon Herb Vegan Artichoke Salad
A refreshing twist on traditional artichoke salads, this vegan version combines the brightness of lemon with the subtlety of herbs to create a light and flavorful dish perfect for warm weather gatherings.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. In a large bowl, whisk together lemon juice, olive oil, garlic, parsley, and dill.
2. Add the chopped artichoke hearts and toss to coat with the dressing.
3. Season with salt and pepper to taste.
4. Place the mixed greens on a serving plate or platter and top with the artichoke mixture.
5. Serve immediately.
Cooking Time: 10 minutes
Crispy Vegan Artichoke Hearts with Spicy Aioli
Crispy Vegan Artichoke Hearts with Spicy Aioli: A flavorful and addictive snack that’s perfect for parties or game day gatherings. This recipe combines the natural sweetness of artichokes with a tangy, spicy kick.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup vegan breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan mayonnaise
– 1 tablespoon sriracha sauce (or more to taste)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together breadcrumbs, lemon juice, garlic powder, salt, and black pepper.
3. Dip each artichoke heart into the breadcrumb mixture, pressing gently to adhere.
4. Place coated artichokes on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until crispy and golden brown.
6. Meanwhile, mix together vegan mayonnaise and sriracha sauce in a separate bowl.
7. Serve artichoke hearts with spicy aioli for dipping.
Cooking Time: 20 minutes
Vegan Artichoke and White Bean Soup
This creamy and comforting soup is a perfect blend of artichoke’s subtle sweetness and cannellini beans’ rich texture, all while being entirely plant-based. A delicious and satisfying meal for any occasion.
Ingredients:
– 1 large artichoke heart (canned or fresh)
– 2 cups cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the artichoke heart, beans, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Vegan Artichokes with Garlic Butter
Elevate your plant-based game with this flavorful and aromatic recipe that combines the natural sweetness of artichokes with the richness of garlic butter. Perfect as an appetizer or side dish, these grilled vegan artichokes are sure to impress.
Ingredients:
– 4 large artichoke hearts
– 1/2 cup vegan butter (such as Earth Balance)
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together vegan butter, garlic, and lemon juice.
3. Brush both sides of the artichoke hearts with the garlic butter mixture.
4. Place artichokes on the grill and cook for 5-7 minutes per side, or until tender and slightly charred.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Vegan Artichoke and Sun-Dried Tomato Flatbread
Vegan Artichoke and Sun-Dried Tomato Flatbread: A flavorful and savory flatbread perfect for a satisfying snack or meal.
Ingredients:
– 1 package of vegan flatbread dough (homemade or store-bought)
– 1/2 cup artichoke hearts, chopped
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup vegan mozzarella shreds (such as Daiya)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the flatbread dough to desired thickness.
3. In a small bowl, mix together chopped artichoke hearts, sun-dried tomatoes, and garlic.
4. Spread the mixture evenly over the flatbread, leaving a small border around edges.
5. Drizzle olive oil over the top and sprinkle with salt and pepper to taste.
6. If using vegan mozzarella shreds, sprinkle them over the top.
7. Bake for 12-15 minutes or until crust is golden brown.
Cooking Time: 12-15 minutes
Mediterranean Vegan Artichoke and Olive Tapenade
Discover the rich flavors of the Mediterranean with this simple yet impressive vegan tapenade recipe, featuring artichokes and olives. Perfect for crackers, bread, or as a dip for your favorite vegetables.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup pitted green olives, sliced
– 1/4 cup vegan mayonnaise
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a blender or food processor, combine artichoke hearts, olives, mayonnaise, lemon juice, garlic, and Dijon mustard.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Transfer tapenade to a serving bowl or ramekin.
5. Garnish with fresh parsley or thyme, if desired.
6. Serve immediately, or refrigerate for up to 1 week.
Cooking Time: None (all steps are preparation)
Vegan Artichoke and Kale Stuffed Shells
Elevate your pasta game with this creamy, plant-based twist on the classic Italian dish. These stuffed shells are filled with a savory blend of sautéed kale, artichoke hearts, and vegan ricotta, then baked to perfection.
Ingredients:
– 12 jumbo pasta shells
– 1 cup vegan ricotta cheese (homemade or store-bought)
– 1/2 cup chopped fresh kale
– 1/2 cup canned artichoke hearts, drained and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until translucent.
4. Add kale, artichoke hearts, and oregano; cook until wilted.
5. Stir in vegan ricotta cheese until well combined.
6. Stuff each pasta shell with the filling mixture.
7. Place shells in a baking dish, cover with marinara sauce, and bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Balsamic Glazed Vegan Artichoke Skewers
Experience the rich flavors of Italy with these tender and tangy vegan artichoke skewers, smothered in a sweet and savory balsamic glaze. Perfect as an appetizer or snack.
Ingredients:
– 12-15 artichoke hearts, drained and quartered
– 1/2 cup vegan mayo
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– 1/4 cup balsamic glaze (homemade or store-bought)
– 10-12 bamboo skewers
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together vegan mayo, garlic, lemon juice, and olive oil.
3. Add the artichoke hearts and toss to coat evenly.
4. Thread the artichoke mixture onto skewers, leaving a small space between each piece.
5. Bake for 12-15 minutes or until the artichokes are tender.
6. While the skewers bake, warm the balsamic glaze in a saucepan over low heat.
7. Remove skewers from oven and brush with warmed balsamic glaze. Season with salt and pepper to taste.
8. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 12-15 minutes
Vegan Artichoke and Chickpea Curry
This rich and flavorful curry combines the tender hearts of artichokes with the creamy texture of chickpeas, all wrapped up in a warm and aromatic blend of spices. Perfect for a cozy night in or as a unique addition to your vegan repertoire.
Ingredients:
– 1 large can artichoke hearts (14 oz), drained and chopped
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in artichoke hearts, chickpeas, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook, covered, for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25 minutes
Quinoa-Stuffed Vegan Artichokes with Lemon Tahini
Elevate your artichoke game with this flavorful and nutritious recipe! By combining quinoa, tender artichoke hearts, and a zesty lemon tahini sauce, you’ll be enjoying a delightful vegan twist on the classic appetizer.
Ingredients:
– 4 large artichokes
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the top third of each artichoke, removing any tough leaves.
3. Stuff each artichoke with quinoa mixture (cook quinoa according to package instructions; mix with parsley, garlic, salt, and pepper).
4. Place stuffed artichokes in a baking dish, drizzle with olive oil, and cover with foil.
5. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes or until leaves are tender.
6. Meanwhile, whisk together tahini and lemon juice to make the sauce.
7. Serve artichokes with a dollop of lemon tahini on top.
Cooking Time: 45-50 minutes
Vegan Artichoke and Potato Gratin
Elevate your comfort food game with this creamy, plant-based twist on the classic gratin. This vegan version features tender artichokes and potatoes smothered in a rich, non-dairy bechamel sauce.
Ingredients:
– 2 large artichokes, trimmed
– 3-4 large potatoes, thinly sliced
– 1/2 cup vegan butter or margarine (such as Earth Balance)
– 1/2 cup all-purpose flour
– 1 1/2 cups non-dairy milk (such as soy or almond milk)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine artichokes, potatoes, and enough water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender.
3. In a separate pan, melt vegan butter over medium heat. Add flour and whisk to create a roux, cooking for 1 minute.
4. Gradually add non-dairy milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook for an additional 2-3 minutes or until thickened.
5. Arrange cooked artichokes and potatoes in a baking dish. Pour the bechamel sauce over the top and sprinkle with salt and pepper to taste.
6. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
7. Garnish with fresh thyme leaves, if desired. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Spicy Vegan Artichoke and Lentil Stew
A hearty and flavorful plant-based stew that combines the tender goodness of artichokes, the creaminess of lentils, and a kick of spice. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can artichoke hearts (14 oz), drained and chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth (homemade or store-bought)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add lentils, artichoke hearts, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Vegan Artichoke and Cauliflower Alfredo
Enjoy a creamy and flavorful vegan take on the classic Italian dish, featuring artichokes and cauliflower.
Ingredients:
– 1 large head of cauliflower, broken into florets
– 2 medium artichoke hearts (canned or fresh)
– 1 cup vegan cream (such as soy or cashew-based)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup vegan grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with a pinch of salt, pepper, and lemon juice on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a blender or food processor, combine vegan cream, nutritional yeast, garlic powder, and a pinch of salt. Blend until smooth.
4. Add roasted cauliflower and artichoke hearts to the creamy sauce. Stir to combine.
5. Serve over cooked pasta (such as spaghetti or fettuccine) topped with vegan Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Easy Vegan Artichoke and Avocado Sushi Rolls
This recipe combines the creamy texture of avocado with the unique flavor of artichoke, all wrapped up in a convenient and delicious vegan sushi roll. Perfect for a quick lunch or snack!
Ingredients:
– 1 cup cooked short-grain rice (preferably Japanese-style sushi rice)
– 1/2 cup water
– 1 ripe avocado, sliced
– 1 can of artichoke hearts, drained and chopped
– 1 sheet of nori seaweed sheets
– Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Lay a nori sheet flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
3. Place a slice of avocado and some chopped artichoke hearts in the middle of the rice.
4. Roll the sushi using a bamboo mat or a clean tea towel. Apply gentle pressure to form a compact roll.
5. Slice into individual pieces and serve with sesame seeds and soy sauce if desired.
Cooking Time: 10-15 minutes (includes prep time)
Vegan Artichoke and Pesto Pizza
Vegan Artichoke and Pesto Pizza Recipe
A delicious and unique pizza recipe that combines the flavors of artichokes, pesto, and roasted vegetables on a crispy vegan crust.
Ingredients:
– 1 pre-made or homemade vegan pizza crust (approx. 12 inches)
– 1/2 cup vegan pesto
– 1 can artichoke hearts (14 oz), drained and chopped
– 1 cup mixed roasted vegetables (such as bell peppers, zucchini, and onions)
– 1/4 cup vegan mozzarella shreds (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza crust to desired thickness.
3. Spread the pesto evenly over the crust, leaving a small border around edges.
4. Top with chopped artichoke hearts and roasted vegetables.
5. If using, sprinkle vegan mozzarella shreds on top.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the crust is golden brown.
8. Garnish with fresh basil leaves and serve hot.
Cooking Time: 15-20 minutes
Summary
Indulge in the delicious flavors of artichokes with these 18 vegan recipe ideas perfect for any occasion. From creamy dips and pasta dishes to salads, soups, and flatbreads, there’s something for everyone. Discover how to make flavorful combinations like cashew-based dip, roasted garlic and artichoke pasta, and stuffed mushrooms. You’ll also find inspiration for healthy snacks, such as crispy artichoke hearts with spicy aioli or balsamic glazed skewers. With these vegan artichoke recipes, you can impress your friends and family with easy-to-make dishes that are both delicious and compassionate.
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