Best Vegan Artichoke Pie Recipes

VEGAN SPINACH ARTICHOKE PIE image

Number Of Ingredients 16

1 medium onion, chopped fine
2 cloves garlic, minced
12-16 ounces baby spinach (I used the pre-washed, bagged kind)
1 pound extra-firm tofu
2 tbsp. nutritional yeast
1 tsp. salt, or to taste
2 tsp. dried oregano
2 tbsp. lemon juice
1 tbsp. minced Kalamata olives
pinch cayenne
1/4 tsp. ground cumin
black pepper, to taste
1 14-ounce can quartered artichokes, coarsely chopped
1/4 cup slivered almonds, slightly crushed (or toasted pinenuts)
12 sheets phyllo dough, thawed
olive oil in spray bottle

Steps:

Sauté the onion and garlic in a large, deep non-stick skillet for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the skillet. (If you couldn't fit all of the spinach in, wait a minute for the spinach to shrink and add more.) Cook until the spinach is completely wilted and shrunken. Set aside. While the spinach is cooking, mash the tofu and stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well. Preheat the oven to 375 F and lightly spray a 9x13-inch baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, spray it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, spraying each one lightly. Make sure to spray the top sheet thoroughly, so that there are no un-oiled spots. With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking). Put it in the oven and bake for 30-35 minutes, until the top is lightly browned. Enjoy!

Vegan Artichoke Pie image

Provided by neverfadetogray

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 prepared vegan pie crusts (Whole Foods offers a good selection)
3 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 1/2 eggs, replacements (such as Ener-G)
1 (9 ounce) can artichoke hearts, coarsely chopped
2 tablespoons minced fresh parsley (or 1 tablespoon dried parsley)
1 teaspoon dried basil
1/4 cup grated vegan parmesan cheese (available at Whole Foods)
1/4 cup soymilk
1 dash Tabasco sauce (or your preferred hot sauce)
salt & freshly ground black pepper, to taste

Steps:

Preheat oven to 350°F.
Bake pie crust for 10 to 15 minutes, until just barely cooked.
Heat 2 tablespoons of the olive oil in a skillet. Add onion and sauté over medium heat until translucent.
Add garlic and continue to sauté until onion is golden.
In a bowl, combine egg replacements, onion mixture and all remaining ingredients EXCEPT remaining olive oil.
Fill pre-baked crust with mixture.
Sprinkle with a bit more soy cheese and drizzle remaining olive oil over top.
Bake for 25-30 minutes or until pie is set and golden on top. Let cooked pie rest a few minutes before cutting to serve.

Nutrition Facts : Calories 137, Fat 9.9, SaturatedFat 1.9, Cholesterol 123.4, Sodium 189, Carbohydrate 7.3, Fiber 2.7, Sugar 1.3, Protein 5.8