Vegan Stuffed Artichokes
Elevate your plant-based dining with these flavorful Vegan Stuffed Artichokes! This impressive recipe combines tender artichokes with a savory stuffing made from golden-toasted breadcrumbs, nutritional yeast, garlic, and fresh parsley, creating a dish that’s as nutritious as it is delicious. Simmered in a fragrant vegetable broth with a hint of lemon, these stuffed artichokes boast a melt-in-your-mouth texture and bold Mediterranean flavors. Perfect as a standout centerpiece or a hearty appetizer, this dish is versatile, satisfying, and 100% vegan-friendly. Garnish with vegan parmesan for an extra layer of indulgence, and enjoy an irresistible combination of taste and texture that’s sure to wow any crowd. Perfect for dinner parties or a cozy night in, these artichokes are a must-try for lovers of wholesome, plant-based cuisine.
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Recipe Information
Ingredients
- 4 pieces Large artichokes
- 1 piece Lemon
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 cup Plain breadcrumbs
- 3 tablespoons Nutritional yeast
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Vegetable broth
- 0.25 cup Vegan parmesan (optional, for garnish)
Instructions
Prepare the artichokes by cutting off the top inch of the artichoke and trimming the stems so they can stand upright.
Remove tough outer leaves at the base and snip the sharp tips of remaining leaves with kitchen scissors. Rinse thoroughly.
Cut the lemon in half and rub the cut sides over the exposed parts of the artichoke to prevent browning. Save the lemon halves for later use.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the plain breadcrumbs to the skillet and toast for 2-3 minutes, stirring frequently, until golden brown.
Remove the skillet from heat and stir in the nutritional yeast, parsley, salt, and black pepper. Mix well.
Gently separate the artichoke leaves and fill the spaces with the breadcrumb mixture. Press lightly to ensure the stuffing stays in place.
In a large pot, place the stuffed artichokes upright and add the vegetable broth along with the squeezed lemon halves.
Drizzle the remaining 2 tablespoons of olive oil over the artichokes and bring the pot to a simmer over medium heat.
Cover the pot and cook for 40-45 minutes, or until the artichoke leaves pull away easily and the hearts are tender.
Carefully remove the artichokes from the pot and place them on a serving plate. If desired, sprinkle with vegan parmesan for additional flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 28.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4195 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
