20 Delicious Vegan Artichoke Recipes for Every Occasion

Are you ready to fall in love with artichokes all over again? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, we’ve got you covered with 20 delicious vegan artichoke recipes that are sure to impress. From creamy dips to hearty mains, these dishes are perfect for every occasion. Let’s dive in and discover your next favorite meal!

Vegan Artichoke and Spinach Dip

This creamy Vegan Artichoke and Spinach Dip is a crowd-pleaser that’s as easy to make as it is delicious, perfect for your next gathering or a cozy night in.

Ingredients

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup frozen spinach, thawed and squeezed dry
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a small baking dish.
2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
3. In a large bowl, mix the chopped artichoke hearts and spinach with the creamy cashew mixture until well combined.
4. Transfer the mixture to the prepared baking dish and bake for 20-25 minutes, until the top is lightly golden and the dip is bubbly.

The secret to this dip’s irresistibly creamy texture? Soaked cashews blended into a smooth, rich base that perfectly complements the tangy artichokes and earthy spinach.

Tip: For an extra flavor boost, sprinkle a little smoked paprika on top before baking.

Creamy Vegan Artichoke Pasta

Dive into this creamy vegan artichoke pasta that’s as comforting as it is elegant, perfect for a weeknight dinner that feels special.

Ingredients

• 8 oz pasta of your choice
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add 1 cup chopped artichoke hearts to the skillet and cook for another 2 minutes, stirring occasionally.
4. In a blender, combine 1/2 cup soaked cashews, 1/2 cup almond milk, 2 tbsp nutritional yeast, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Blend until smooth and creamy.
5. Pour the cashew mixture into the skillet with the artichokes and garlic. Stir well to combine and heat through for about 2 minutes.
6. Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Cook for another 2 minutes until everything is heated through.
7. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy cashew sauce that’s surprisingly rich without any dairy, making it a hit with vegans and non-vegans alike.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice or a sprinkle of vegan parmesan on top before serving.

Vegan Artichoke Heart Salad

This Vegan Artichoke Heart Salad is a refreshing and tangy dish that brings a burst of Mediterranean flavors to your table, perfect for a light lunch or as a vibrant side.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, combine the artichoke hearts, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle with fresh parsley before serving.

The crispness of the cucumber and the briny olives contrast beautifully with the tender artichoke hearts, making every bite a delightful mix of textures and flavors.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Roasted Vegan Artichoke with Garlic and Lemon

Roasting artichokes brings out their nutty sweetness, and this vegan version with garlic and lemon is a simple yet elegant side dish that’s sure to impress.

Ingredients

• 2 large artichokes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Trim the tops and stems of the artichokes, then cut them in half lengthwise. Use a spoon to remove the fuzzy choke from the center.
3. In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon juice, zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Brush the artichoke halves generously with the garlic-lemon mixture, making sure to get between the leaves.
5. Place the artichokes cut-side down on the prepared baking sheet and roast for 25 minutes, or until the edges are crispy and the hearts are tender when pierced with a fork.

The combination of crispy edges and tender heart, paired with the bright flavors of garlic and lemon, makes this dish a standout. It’s perfect for those who love a dish that’s as beautiful to look at as it is to eat.

Tip: Serve with extra lemon wedges for squeezing over the top, adding an extra zing to each bite.

Vegan Artichoke and Mushroom Pizza

Who says vegan pizza can’t be indulgent? This Artichoke and Mushroom Pizza is a flavor-packed masterpiece that even non-vegans will love.

Ingredients

• 1 pre-made vegan pizza crust (12-inch)
• 1/2 cup vegan marinara sauce
• 1 cup sliced mushrooms
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup vegan mozzarella cheese shreds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet.
2. Spread the vegan marinara sauce evenly over the crust, leaving a small border for the crust.
3. Scatter the sliced mushrooms and chopped artichoke hearts over the sauce.
4. Sprinkle the vegan mozzarella cheese shreds on top.
5. Drizzle the olive oil over the pizza, then sprinkle with garlic powder, dried oregano, salt, and black pepper.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese has melted.

The combination of earthy mushrooms and tangy artichokes creates a symphony of flavors that’s both satisfying and surprisingly light.

Tip: For an extra crispy crust, pre-bake it for 5 minutes before adding the toppings.

Stuffed Vegan Artichokes with Breadcrumbs and Herbs

These Stuffed Vegan Artichokes with Breadcrumbs and Herbs are a delightful way to enjoy a classic dish with a plant-based twist, perfect for impressing guests or treating yourself to something special.

Ingredients

• 4 large artichokes
• 1 cup breadcrumbs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 lemon, juiced

Instructions

1. Preheat your oven to 375°F. Prepare the artichokes by trimming the stems and tops, then gently spreading the leaves to create space for the stuffing.
2. In a bowl, mix together the breadcrumbs, olive oil, minced garlic, chopped parsley, salt, black pepper, and dried oregano until well combined.
3. Stuff the mixture between the artichoke leaves, ensuring each gets a generous amount of the breadcrumb mixture.
4. Drizzle the stuffed artichokes with lemon juice, then wrap each one in aluminum foil.
5. Bake in the preheated oven for 45 minutes, or until the artichokes are tender and the stuffing is golden brown.

The combination of crispy breadcrumbs and tender artichoke leaves creates a texture contrast that’s simply irresistible, while the herbs and lemon bring a bright, fresh flavor to every bite.

Tip: For an extra crispy topping, unwrap the artichokes during the last 10 minutes of baking.

Vegan Artichoke and White Bean Stew

Warm up your kitchen with this hearty Vegan Artichoke and White Bean Stew, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in artichoke hearts and white beans, cooking for another 3 minutes to blend the flavors.
3. Pour in vegetable broth, then add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and stir in lemon juice and parsley. Taste and adjust seasoning if needed.

The lemon juice adds a bright finish to this stew, making the artichokes and beans shine in every bite.

Tip: For a thicker stew, mash some of the beans before adding them to the pot.

Grilled Vegan Artichoke with Tahini Sauce

Grilling artichokes brings out their nutty sweetness, and when paired with creamy tahini sauce, it’s a match made in vegan heaven.

Ingredients

• 2 large artichokes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tahini
• 1/4 cup water
• 1 tbsp maple syrup

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Trim the tops and stems of the artichokes, then cut them in half lengthwise. Use a spoon to remove the fuzzy choke from the center.
3. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Brush this mixture all over the artichoke halves.
4. Place the artichokes cut-side down on the grill. Cover and cook for 5 minutes, then flip and cook for another 5 minutes until tender and slightly charred.
5. While the artichokes grill, make the tahini sauce by blending 1/2 cup tahini, 1/4 cup water, 1 tbsp maple syrup, and a pinch of salt until smooth.
6. Serve the grilled artichokes warm with the tahini sauce on the side for dipping.

The smoky char from the grill contrasts beautifully with the rich, nutty tahini sauce, making this dish a standout at any summer gathering.

Tip: For an extra flavor boost, sprinkle some smoked paprika over the tahini sauce before serving.

Vegan Artichoke and Lentil Soup

Warm up with this hearty Vegan Artichoke and Lentil Soup, a comforting bowl that’s packed with flavor and easy to whip up on a chilly evening.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, artichoke hearts, vegetable broth, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
3. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
4. Serve hot, garnished with fresh parsley.

The lemon juice adds a bright finish that perfectly complements the earthy lentils and tender artichokes, making this soup a standout.

Tip: For an extra creamy texture, blend half of the soup before adding the lemon juice.

Vegan Artichoke and Kale Stir-Fry

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Vegan Artichoke and Kale Stir-Fry is your answer, combining hearty greens with the unique taste of artichokes for a dish that’s as satisfying as it is healthy.

Ingredients

• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic and cook for another minute until fragrant.
3. Add the chopped kale to the skillet, stirring frequently until the leaves begin to wilt, about 3 minutes.
4. Mix in the quartered artichoke hearts, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp red pepper flakes. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste before serving.

The magic of this stir-fry lies in the sweet and spicy glaze that coats every bite, making the kale irresistibly tender and the artichokes even more flavorful.

Tip: For an extra crunch, sprinkle some toasted almonds or sesame seeds on top before serving.

Vegan Artichoke and Quinoa Stuffed Peppers

These Vegan Artichoke and Quinoa Stuffed Peppers are a hearty, flavorful dish that’s as nutritious as it is colorful, perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. In a large bowl, mix the cooked quinoa, artichoke hearts, sun-dried tomatoes, parsley, garlic, oregano, salt, and black pepper.
4. Spoon the quinoa mixture into the bell peppers, packing it lightly. Drizzle with olive oil.
5. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

The combination of tangy artichokes and sun-dried tomatoes with fluffy quinoa creates a Mediterranean-inspired filling that’s both satisfying and light.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Vegan Artichoke and Chickpea Curry

Warm up your kitchen with this hearty Vegan Artichoke and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the curry powder, salt, and black pepper, cooking for another minute until fragrant.
3. Add the chickpeas and artichoke hearts to the skillet, stirring to coat them in the spice mixture.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Let it cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk base and the unique texture of artichoke hearts, offering a delightful twist on traditional chickpea curries.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Vegan Artichoke and Avocado Toast

Start your morning with a burst of freshness and creaminess with this Vegan Artichoke and Avocado Toast, a perfect blend of tangy and smooth flavors that will wake up your taste buds.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado, peeled and pitted
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Fresh cilantro leaves for garnish

Instructions

1. Toast the whole grain bread until golden and crisp.
2. In a bowl, mash the avocado with lemon juice, salt, and black pepper until smooth but slightly chunky.
3. Heat olive oil in a small pan over medium heat. Add the chopped artichoke hearts and red pepper flakes if using, sautéing for 2-3 minutes until slightly golden.
4. Spread the mashed avocado evenly over the toasted bread slices.
5. Top with the sautéed artichoke hearts and garnish with fresh cilantro leaves.

The combination of creamy avocado and tangy artichoke hearts creates a delightful contrast that’s both satisfying and light, making it an ideal breakfast or brunch option.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Vegan Artichoke and Potato Gratin

This Vegan Artichoke and Potato Gratin is a creamy, comforting dish that’s perfect for impressing guests or treating yourself to a cozy night in.

Ingredients

• 2 large Yukon Gold potatoes, thinly sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup unsweetened almond milk
• 1/2 cup raw cashews, soaked for 4 hours and drained
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a blender, combine the almond milk, soaked cashews, nutritional yeast, olive oil, garlic powder, onion powder, salt, black pepper, and smoked paprika. Blend until smooth and creamy.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by all the artichoke hearts. Pour half of the creamy sauce over the top. Repeat with the remaining potatoes and sauce.
4. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.

The magic of this gratin lies in the creamy cashew sauce that perfectly complements the earthy potatoes and tangy artichokes, creating a dish that’s rich in flavor without any dairy.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Vegan Artichoke and Tomato Bruschetta

This Vegan Artichoke and Tomato Bruschetta is a vibrant, flavor-packed appetizer that’s as easy to make as it is delicious, perfect for impressing guests or treating yourself.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup olive oil
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush each with olive oil. Bake for 10 minutes until golden and crisp.
2. In a medium bowl, combine the artichoke hearts, cherry tomatoes, garlic, basil, balsamic vinegar, salt, and pepper. Mix well to ensure all flavors are evenly distributed.
3. Spoon the artichoke and tomato mixture onto each toasted baguette slice. Serve immediately.

The combination of tangy artichokes and sweet cherry tomatoes on crispy bread creates a delightful contrast in every bite, making this bruschetta a standout dish.

Tip: For an extra flavor boost, let the artichoke and tomato mixture sit for 10 minutes before assembling to allow the flavors to meld.

Vegan Artichoke and Zucchini Noodles

Dive into the fresh, vibrant flavors of this Vegan Artichoke and Zucchini Noodles dish, a perfect light yet satisfying meal that comes together in no time.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup canned artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add the zucchini noodles to the skillet, tossing gently to coat with the garlic oil. Cook for 2-3 minutes, just until the noodles are slightly softened but still al dente.
3. Stir in the artichoke hearts, salt, black pepper, and lemon juice, cooking for an additional 2 minutes to warm through.
4. Remove from heat and sprinkle with nutritional yeast, tossing to combine. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the contrast between the tender artichokes and the crisp zucchini noodles, all brought together with a bright, lemony finish.

Tip: For an extra protein boost, toss in a can of drained and rinsed chickpeas with the artichoke hearts.

Vegan Artichoke and Black Bean Tacos

These Vegan Artichoke and Black Bean Tacos are a delightful twist on taco night, packed with hearty flavors and a satisfying crunch.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium heat. Add black beans, artichoke hearts, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until heated through.
2. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
3. Divide the bean and artichoke mixture evenly among the tortillas. Top with avocado slices and chopped cilantro.
4. Serve with lime wedges on the side for squeezing over the tacos.

The combination of creamy avocado and smoky spices with the tangy artichokes creates a flavor profile that’s both bold and balanced.

Tip: For an extra crunch, toast the tortillas directly over a gas flame for a few seconds before filling.

Vegan Artichoke and Rice Stuffed Vine Leaves

These Vegan Artichoke and Rice Stuffed Vine Leaves are a delightful twist on the classic, packed with flavors that will transport you straight to the Mediterranean.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup short-grain rice
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth

Instructions

1. In a large bowl, mix together the rice, chopped artichoke hearts, dill, mint, 2 tbsp of the olive oil, lemon juice, salt, and pepper.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a tablespoon of the rice mixture near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip.
3. Repeat with remaining leaves and filling, placing each roll seam side down in a large pot.
4. Drizzle the remaining olive oil over the rolls and pour the vegetable broth over them. Place a plate on top to keep them submerged.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the leaves are soft.
6. Let cool slightly before serving. The combination of tangy artichokes and fresh herbs makes these stuffed vine leaves a refreshing appetizer or light meal.

Tip: For an extra flavor boost, serve with a dollop of vegan yogurt mixed with garlic and lemon zest.

Vegan Artichoke and Coconut Milk Soup

Warm up your kitchen with this creamy Vegan Artichoke and Coconut Milk Soup, a comforting blend that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the chopped artichoke hearts, cooking for another 3 minutes to let the flavors meld.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Add the salt, black pepper, and smoked paprika, stirring to combine.
4. Let the soup simmer for 15 minutes, allowing the flavors to deepen. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if needed.
5. Serve hot, garnished with fresh parsley. The silky texture and rich, smoky undertones make this soup a standout dish for any season.

Tip: For an extra layer of flavor, toast the smoked paprika in a dry pan for 30 seconds before adding it to the soup.

Vegan Artichoke and Walnut Pate

This Vegan Artichoke and Walnut Pate is a creamy, savory spread that’s perfect for entertaining or a fancy snack at home. It’s surprisingly easy to make and packed with rich flavors.

Ingredients

• 1 can (14 oz) artichoke hearts, drained
• 1 cup walnuts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8-10 minutes, until fragrant. Let cool slightly.
2. In a food processor, combine the artichoke hearts, toasted walnuts, olive oil, lemon juice, minced garlic, salt, and black pepper. Pulse until the mixture is mostly smooth but still has some texture.
3. Transfer the pate to a serving bowl and stir in the chopped parsley. Taste and adjust seasoning if necessary.
4. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

The combination of toasted walnuts and tangy artichokes creates a depth of flavor that’s both luxurious and wholesome. Serve with crackers or sliced baguette for a crowd-pleasing appetizer.

Tip: For a smoother pate, process the ingredients longer, or add a tablespoon of water to loosen the mixture.

Conclusion

We hope this roundup of 20 delicious vegan artichoke recipes inspires your next meal, whether you’re cooking for a special occasion or just spicing up your weeknight dinner rotation. Each recipe is a testament to the versatility and flavor artichokes bring to the table. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for future culinary adventures!

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