The Vegan Cheesy Spinach Artichoke & Mushroom Stuffed Baguette is a tasty meal. This dish has 4 grams of fiber and 285 calories in each serving. Takes 50 minutes to prepare this snack. It contains baguette, olive oil, seasoning, mushrooms, artichoke hearts, garlic, vegan cream cheese, vegan mozzarella cheese, nutritional yeast, lemon juice, Italian seasoning, and herbs. We may pair this dish with minestone soup, lemon roasted broccoli, creamy tomato soup, crispy potato wedges, marinated olives, garlic green beans, or vegan stuffed mushrooms. Include this Vegan Cheesy Spinach Artichoke & Mushroom Stuffed Baguette in the container to store for three days.
STATS:
- Total Time: 50 minutes
- Calories: 285 kcal
- Serving Size: 1/8 of the baguette
- Cooking Time: 30 minutes
- Diet: Vegan
- Cuisine: American
- Serving: 8
- Course: Light Meal
- Preparation Time: 20 minutes
EQUIPMENT:
- Baking sheet
- Small spoon
- Measuring cups
- Large skillet
- Knife
- Mixing bowl
- Wooden spoon
- Cutting board
- Baking paper
- Measuring spoons
- Serrated bread knife
INGREDIENTS:
FOR THE STUFFED BAGUETTE:
- One large baguette
- 3 minced garlic cloves
- One tbsp olive oil
- Half tsp onion powder
- 1 cup canned chopped artichoke hearts
- 8 ounces chopped mushrooms
- 3 cups chopped spinach
- 4 ounces softened vegan cream cheese
- Quarter tsp black pepper
- 1 cup shredded vegan mozzarella cheese
- Two tbsp nutritional yeast
- 1 tbsp lemon juice
- Quarter tsp red pepper flakes
- 1 tsp Italian seasoning
- Half tsp salt
- 1 tbsp chopped parsley
FOR THE GARLIC TOPPING:
- One tbsp olive oil
- 1 minced garlic clove
- One tbsp chopped parsley
INGREDIENT NOTES:
BAGUETTE:
- This is the main ingredient that gives a crisp outer shell and sturdy base to the creamy filling. You may use a French loaf as per your preference.
MUSHROOMS:
- They give a rich and savory taste to the dish. Mushrooms make the filling satisfying and add moisture to the recipe. You may use baby bella as another choice.
ARTICHOKE HEARTS:
- We use them to make the tangy filling and flavorful recipe. They pair well with the creamy cheese-style fillings. You may use marinated artichoke hearts as a substitute.
VEGAN CREAM CHEESE:
- It makes the creamy base of the filling and holds all the vegetables together. Vegan cream cheese gives rich texture to the baguette and makes the dish flavorful. You may use a plain vegan soft cheese as another idea.
NUTRITIONAL YEAST:
- This yeast gives a natural cheesy and nutty taste to the recipe. Nutritional yeast makes the filling savory without adding dairy products. You may exclude it or replace it with extra vegan cheese as per your choice.
INSTRUCTIONS:
- First, warm the oven to 375°F and include baking paper on the sheet.
- Put one baguette on the cutting board and cut the long opening on the top of the bread.
- Take out some of the soft bread from inside and leave enough bread around the edges.
- Warm one tbsp olive oil in the skillet over moderate flame and cook chopped mushrooms for 7 minutes.
- Add spinach and garlic to cook for 3 minutes, then remove it from the flame.
- In the bowl, mix cooked vegetables, chopped artichoke hearts, vegan cream cheese, vegan mozzarella, seasonings, nutritional yeast, lemon juice, & Italian seasoning.
- Put the creamy mixture in the baguette and press the filling gently into the bread.
- Do not add too much filling so it does not spill when we bake it.
- Mix one tbsp olive oil, garlic, and parsley, then brush the mixture lightly on the top of the baguette.
- Place the stuffed baguette on the sheet and bake for 25 minutes.
- Broil the bread for 2 minutes at the end if you want a browner top.
- Take the baguette out of the oven and cool for 5 minutes.
- Lastly, cut the baguette into 8 pieces with a serrated knife and serve.
SERVING SUGGESTIONS:
SALADS:
- Italian Garden Salad
- Tomato Cucumber Salad
- Vegan Caesar Salad
- Arugula Lemon Salad
- Mediterranean Chickpea Salad
VEGETABLES:
- Roasted Brussels Sprouts
- Garlic Green Beans
- Roasted Asparagus
- Lemon Roasted Broccoli
- Italian Roasted Zucchini
PARTY:
- Vegan Bruschetta
- Crispy Potato Wedges
- Vegan Stuffed Mushrooms
- Roasted Garlic Hummus
- Marinated Olives
TIPS:
- Cook the mushrooms properly and remove the extra moisture, then include them with the filling.
- Avoid filling the baguette too much so it does not spill while baking.
- Serve this light bread right after serving to get the creamy and flavorful dish.
- Mix softened vegan cream cheese well with the vegetables and cheese.
STORAGE INFORMATION:
FRIDGE:
- Cool the baguette completely, then wrap it tightly to store for three days.
FREEZER:
- Wrap the unbaked baguette and freeze for one month.
FAQs:
Can I prepare this dish for people who have a nut allergy?
- Yes, check the labels of the ingredients to make sure they include no nuts, then prepare it for people who have a nut allergy.
Are fresh artichokes good to include in this snack?
- Yes, but the canned artichoke hearts make the recipe easier to prepare.
Can I make this baguette earlier?
- Yes, you may refrigerate the prepared filling 24 hours earlier and stuff the baguette when needed to bake.
NUTRITIONAL INFORMATION:
Vitamin A: 2,850 IU
Fiber: 4 g
Calcium: 125 mg
Net Carbs: 34 g
Iron: 2.5 g
Total Carbs: 38 g
Protein: 10 g
Calories: 285 kcal
Sodium: 620 mg
Potassium: 310 mg
