supplies:
3 tablespoons vegan butter
4 tablespoons all-purpose flour
2 cups plain soy milk
3/4 teaspoon salt
1/4 teaspoon black pepper
pinch ground nutmeg
touch of hot-pepper sauce
3 cloves garlic
2 14 oz. cans artichoke hearts, well drained
1 10 oz. package frozen spinach, thawed and drained
Melt vegan butter in a medium-sized saucepan. Whisk in flour; cook over medium heat for 1 minute.
Slowly whisk in soymilk.
Add salt, pepper, nutmeg, and hot-pepper sauce. Cook until mixture is very thick. Let cool, stirring occasionally.
Heat oven to 350 degrees Fahrenheit.
Pulse garlic, artichoke hearts, and spinach in a food processor until very smooth. Stir into cooled soymilk mixture.
Bake for 20-25 minutes.
OPTIONAL: Add 2 cups of your favorite soy cheese to the mixture when you combine the artichoke and soymilk mixtures, then sprinkle 3 tablespoons of it over the top before baking.
Preparation time: 30 minutes
source: vegweb.com
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