Vegan Spinach and Artichoke Pull-Apart Bread
1 h 15 min
|
intermediate
|
lactose-free
Recipe by Eunice
Introduction
Think the classic spinach artichoke dip you inhale at sports bars, tucked into fluffy pull-apart bread and made fully vegan with big garlic, bright lemon, and serious melty vibes.
Perfect for game day, potlucks, or cozy movie nights, this golden tear-and-share loaf pulls apart cleanly and nobody will miss the dairy.
Ingredients (8 servings)
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Ingredients for the Dough
- 3 cups all-purpose flour (plus more for kneading) all-purpose flour 0.83 lb
- 2¼ tsp instant yeast instant yeast 0.26 oz
- 1 Tbsp granulated sugar granulated sugar
- 1 tsp salt salt
- 1 cup warm water (110°F / 43°C) water
- 2 Tbsp olive oil olive oil
Ingredients for the Filling
- 1 Tbsp olive oil olive oil
- 3 cloves garlic, minced garlic 0.27 head
- 4 cups fresh spinach, roughly chopped fresh spinach 4.26 oz
- 1 can (14 oz) artichoke hearts, drained, finely chopped artichoke hearts 1 can (14 oz)
- 8 oz vegan cream cheese vegan cream cheese 8 oz
- 2 Tbsp nutritional yeast nutritional yeast 0.63 oz
- 2 Tbsp fresh lemon juice lemon 0.67 ct (for fresh lemon juice)
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup vegan mozzarella shreds vegan mozzarella shreds 2 oz
Ingredients for Assembly
- 2 Tbsp vegan buttery sticks, melted vegan buttery sticks 0.06 lb
How to Make Vegan Spinach and Artichoke Pull-Apart Bread
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Mix the dough
In a large bowl whisk 3 cups flour with yeast, sugar, and salt until evenly combined.
Stir in warm water and olive oil until a shaggy dough forms, adding 1 to 3 tablespoons more water if the dough looks dry or crumbly.
Turn onto a lightly floured wooden board and knead until smooth and elastic, about 8 to 10 minutes, or use a stand mixer with a dough hook on medium speed for 6 to 8 minutes.
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First rise
Form the dough into a ball, place in a lightly oiled glass bowl, and cover tightly.
Let rise in a warm spot until doubled, about 60 to 75 minutes, keeping the dough around 80 to 85 F for a confident lift.
-
Cook the spinach and garlic
Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the chopped spinach with a pinch of salt and cook just until wilted, then transfer to a colander.
Squeeze the spinach hard until no liquid drips, because wet greens make soggy bread.
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Make the creamy filling
In a bowl mix vegan cream cheese, nutritional yeast, lemon juice, salt, and black pepper until smooth.
Fold in the squeezed spinach, finely chopped artichokes, and vegan mozzarella shreds until evenly distributed.
Taste and adjust with a pinch more salt or lemon if needed, then chill the filling for 10 minutes to firm it up for easier spreading.
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Prep the pan and roll the dough
Grease a 9 by 5 inch loaf pan and line it with a parchment sling for clean release.
Punch down the dough and roll it on a lightly floured board to a 12 by 18 inch rectangle with the long side facing you.
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Spread, cut, and stack
Spread the filling evenly over the dough edge to edge, keeping the layer thin and even for tidy stacks.
Using a sharp knife or bench scraper, cut the rectangle into 5 equal long strips, stack the strips, then cut the stack into 5 equal pieces to make 25 squares.
Stand the squares upright in the pan with cut sides facing up, packing them snugly without smashing the layers.
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Second rise
Cover the pan and let the dough proof until puffy and just peeking over the rim, about 20 to 30 minutes.
Meanwhile preheat the oven to 375 F and place a sturdy sheet pan on the middle rack to heat for a crisp bottom.
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Bake
Brush the top with melted vegan butter and set the loaf pan on the preheated sheet pan.
Bake for 30 to 35 minutes until deep golden and the center registers about 200 F, tenting loosely with foil if browning too fast.
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Finish and serve
Cool in the pan for 10 minutes, then lift out using the parchment and brush with any remaining vegan butter.
Shower with a pinch of flaky salt, red pepper flakes, or smoked paprika if you like a little swagger, and serve hot for maximum pull.
Substitutions
- Frozen spinach for fresh spinach
- Use 1 pound frozen chopped spinach, thawed and squeezed bone-dry in a clean towel, which gives the same deep green color and a denser spinach flavor while keeping the filling from watering out.
- Cashew cream for vegan cream cheese
- Blend 3/4 cup soaked cashews with 3 tablespoons water, 1 tablespoon lemon juice, and 1 teaspoon white miso until silky, giving a rich, clean tang and creamy body that spreads easily without feeling heavy.
- Hearts of palm for artichokes
- Swap the artichokes with an equal amount of finely chopped hearts of palm for a similar tender bite and gentle briny note that keeps the filling bright and savory.
Tips
- Control moisture like a pro
- Squeeze both spinach and artichokes until you think you went too far, because a dry filling keeps layers distinct and prevents a doughy center.
- Knead to windowpane
- Stop kneading only when a thin sheet of dough can stretch without tearing, so the bread springs high and pulls apart in soft sheets instead of tearing.
- Use a warm proof box hack
- Proof in an off oven with just the light on or a mug of hot water inside to keep yeast happy without cooking the dough.
- Chill the filling briefly
- Ten minutes in the fridge firms the vegan cream base, which makes spreading clean and stacking neater for impressive layers.
- Bake on a hot surface
- Setting the loaf pan on a preheated sheet pan encourages fast bottom heat for a crisp base that stands up to the creamy filling.
- Season with intention
- A pinch of smoked paprika or red pepper flakes in the filling adds depth and heat, and a tiny sprinkle of bouillon powder can boost savoriness without tasting fake.
Nutrition Facts *
| Energy | 521 | kcal |
|---|---|---|
| Protein | 17 | g |
| Total Fat | 19 | g |
| Carbohydrates | 72 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dough is tight and dry, what should I do?
- Drizzle in warm water a teaspoon at a time while kneading until the dough feels supple and slightly tacky, because soft dough makes softer pull-apart layers.
- The loaf is browning too fast on top, how do I fix it?
- Tent loosely with foil during the last 10 to 15 minutes so the center can finish cooking while the crust stays golden, not burnt.
- The center is a bit doughy, what went wrong?
- The filling likely had excess moisture or the loaf needed 5 more minutes, so squeeze greens harder next time and bake to an internal 200 F.
- Can I make the dough ahead?
- Yes, let it rise once, punch down, cover, and refrigerate up to 24 hours, then bring to room temp for 30 to 45 minutes before rolling.
- Can I assemble and bake later?
- You can assemble in the pan, cover, and refrigerate up to 12 hours, then proof at room temp until puffy before baking so the rise is not sluggish.
- How do I reheat leftovers without drying them out?
- Wrap the loaf in foil and warm at 300 F for 12 to 15 minutes, then open the foil for 2 minutes to refresh the crust.
Serving Suggestions
Perfect with a bowl of garlicky marinara for dipping and a citrusy salad to cut through the richness, plus a crisp pilsner if you are feeling cheeky.
For a bolder vibe, add chopped pickled jalapeños to the filling or finish the hot loaf with lemon zest and a whisper of smoked paprika for that kiss of drama.
More pairings:
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