Artichoke Puffs (Vegan)

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Tasty little puff pastries filled with artichoke spinach dip, great for parties.

Preparation time:
Cooking time:


Dietary guidance: v v 


7-8 Phyllo dough sheets
1/2 c. soft tofu (silken)
1/4 vegan mayo
2-3 garlic cloves, chopped
1 T. lemon juice
2 t. vinegar
pinch of sea salt and pepper
1 can artichoke hearts, rinsed and roughly chopped
1/2 c. fresh spinach, chopped
3-4 T. parsley, chopped


You'll need phyllo dough sheets, but just take the whole package and thaw in fridge overnight... then:

in food processor or blender, puree tofu, vegan mayo, garlic, lemon juice, vinegar, pinch of sea salt and pepper

Once mixture is even, add artichoke hearts, spinach, parsley, and pulse through, but still maintain some texture

Preheat oven to 375

Take out phyllo dough, and pull out one sheet. Brush olive oil on the surface of the phyllo dough. Then with a sharp knife, cut into 4 strips (long way). At one end, add a spoon full of the mixture, and fold over the corner making a triangle. Fold over again until you reach the end of the strip. It should be like a pregnant paper football. Do that until you have enough to fill a baking sheet and put into the oven for 17-20 minutes.

You can also just use the mixture as dip, just bake in a glass pan for 20-25 minutes and serve.

Eat and enjoy wholesome vegan goodness :)

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