Warm vegan spinach and artichoke dip

snack · ⏱ 70 min · 6 portions · 35.0 g carbs / portion · vegan · allergens: gluten

v6 · rb0e705f985 20260727Z1751 3 pieces red chilli 25 g coriander 190 g artichoke 3 tbsp capers 4 pieces spring onion 3 tbsp lemon juice salt to taste 4 pieces garlic 60 g panko breadcrumb kitchen paper to taste 1 tbsp coriander 🍳 ⏱ 18-20 min put oil in the pan and cook onions until soft and caramelised 🍳 ⏱ 1 min cook with chopped chilli and coriander stalks 🌀 stir in artichokes, spinach, capers, spring onions, coriander leaves, lemon juice, salt and black pepper to combine pickle sliced chillies in lemon juice and salt 🔥 heat the oven to 240°C blitz tofu with whole garlic, miso, cornflour, remaining artichokes, caper brine and artichoke oil until smooth 🌀 pour tofu mixture into the onion pan and stir well, then smooth the top 🔪 use kitchen paper to clean the exposed sides of the pan 🌀 mix breadcrumbs with olive oil, crushed garlic and capers 🌀 sprinkle breadcrumbs evenly over the spinach mix 🔥 ⏱ 15 min bake, rotating the pan once halfway through, until golden brown 🍽 sprinkle over remaining coriander, spring onions and pickled chillies Warm Spinach Dip 🥗 90 ml olive oil 1 piece onion 350 g spinach black pepper to taste 600 g silken tofu 2 tbsp white miso paste 2 tsp cornflour 2 tbsp caper brine olive oil, onion 0.5 · 1.5 pieces 0.5 · 12 g 0.5 · 1.5 pieces 0.5 · 12 g coriander 0.333 · 63 g artichoke 0.667 · 127 g artichoke spinach, black pepper 0.333 · ¾ tbsp capers 0.667 · 2⅛ tbsp capers 2 pieces spring onion 2 pieces spring onion 1½ tbsp lemon juice 1½ tbsp salt 0.5 silken tofu, white miso paste, cornflour, caper brine 0.5 · 2 pieces garlic 0.5 · 2 pieces garlic panko breadcrumb kitchen paper 0.5 · ½ tbsp coriander 0.5 · ½ tbsp coriander
http://flowcooking.food/en-us/recipe/725/warm-vegan-spinach-and-artichoke-dip/