PP: Artichoke/Spinach Casserole

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 10 minutes
Cook time: 30 minutes







  • 8 oz. dried penne
  • 1 12-oz. box extra-firm silken tofu
  • ½ cup plus 2 T nutritional yeast
  • ¼ cup plus 2 T soy milk
  • 1 tsp. garlic granules
  • 1 tsp. onion granules
  • black pepper, to taste
  • 1 16-oz. bag frozen spinach, thawed and squeezed dry
  • 1 can artichoke hearts, drained and cut in halves


Preheat oven to 400 degrees. 
Cook pasta according to package directions. Drain and set aside.
In a blender, combine the tofu, nutritional yeast, soy milk, onion, garlic, and black pepper. Blend until smooth.
Add the spinach to the tofu mixture and blend. 
Add the artichoke hearts and pulse a few times until chunky.
Pour the spinach/artichoke sauce over the cooked pasta and mix until the pasta is coated. 
Place the pasta into a ceramic baking dish and bake for 30 minutes. 


Before baking, sprinkle vegan Parmesan on top for a crunchy topping. To make the Parmesan, simply blend together ¼ cup walnuts, ¼ cup nutritional yeast, ¼ cup panko bread crumbs, and ¼ tsp. dried basil.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet


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