Looking for a hearty, flavorful, and nutritious vegan dish that’s perfect for breakfast, brunch, or dinner? This Vegan Artichoke and Spinach Strata is a delicious plant-based twist on the classic strata, combining layers of crusty bread, creamy dairy-free custard, savory artichokes, and fresh spinach. Packed with protein, fiber, and essential nutrients, this dish is not only satisfying but also SEO-optimized to help food bloggers and recipe enthusiasts discover it easily.
In this article, we’ll cover:
- The health benefits of key ingredients
- Step-by-step instructions for making the perfect strata
- Tips for meal prepping and storage
- Variations and substitutions
- Why this dish is great for special occasions
Why You’ll Love This Vegan Artichoke and Spinach Strata
1. Rich in Plant-Based Protein
Unlike traditional stratas that rely on eggs and cheese, this vegan version uses silken tofu, nutritional yeast, and plant-based milk to create a creamy, protein-rich custard.
2. Packed with Fiber and Nutrients
Spinach and artichokes are loaded with iron, vitamins A and C, and antioxidants, promoting digestion and overall health.
3. Perfect for Meal Prep
This dish can be prepared ahead of time, making it ideal for busy mornings, holiday brunches, or potlucks.
4. Customizable and Allergy-Friendly
Gluten-free? Use gluten-free bread. Nut-free? Opt for oat or soy milk. The recipe is highly adaptable.
Ingredients for Vegan Artichoke and Spinach Strata
*(Serves 6-8)*
Main Ingredients:
- 1 loaf (about 8 cups) whole-grain or sourdough bread, cubed (stale bread works best)
- 1 cup marinated artichoke hearts, chopped
- 2 cups fresh spinach, roughly chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
Vegan Custard Mixture:
- 1 block (14 oz) silken tofu (or firm tofu for thicker texture)
- 1.5 cups unsweetened plant-based milk (almond, soy, or oat)
- ¼ cup nutritional yeast (for cheesy flavor)
- 2 tbsp cornstarch or arrowroot powder (for binding)
- 1 tsp turmeric (for color)
- 1 tsp Dijon mustard
- ½ tsp black salt (kala namak) for an eggy flavor (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
Optional Add-Ins:
- ½ cup vegan cheese shreds (for extra meltiness)
- ¼ cup sun-dried tomatoes (for a tangy kick)
- 1 tsp red pepper flakes (for heat)
Step-by-Step Instructions
1. Prep the Bread and Vegetables
- Preheat oven to 375°F (190°C).
- Cut bread into 1-inch cubes and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 3 minutes).
- Add spinach and cook until wilted (2 minutes). Remove from heat and mix in chopped artichokes.
2. Make the Vegan Custard
- In a blender, combine silken tofu, plant-based milk, nutritional yeast, cornstarch, turmeric, Dijon mustard, black salt, garlic powder, onion powder, salt, and pepper. Blend until smooth.
3. Assemble the Strata
- In a greased 9×13-inch baking dish, spread half of the bread cubes.
- Layer with half of the spinach-artichoke mixture.
- Repeat with remaining bread and veggies.
- Pour the custard evenly over the layers, pressing down gently to soak the bread.
- Sprinkle vegan cheese (if using) on top.
4. Bake to Perfection
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes until the top is golden and the center is set.
- Let it cool for 10 minutes before slicing.
Tips for the Best Vegan Strata
- Use stale bread – Fresh bread can turn mushy, while day-old bread absorbs custard better.
- Let it soak – For maximum flavor, refrigerate the assembled strata for 1-2 hours (or overnight) before baking.
- Adjust seasoning – Taste the custard before pouring and adjust salt, pepper, or nutritional yeast as needed.
- Make it gluten-free – Swap regular bread for a gluten-free baguette or sourdough.
Health Benefits of Key Ingredients
1. Artichokes
- High in fiber, aiding digestion.
- Rich in antioxidants, supporting liver health.
2. Spinach
- Excellent source of iron and vitamin K.
- Supports bone health and immunity.
3. Silken Tofu
- Provides plant-based protein and calcium.
- Creates a creamy, egg-like texture without cholesterol.
4. Nutritional Yeast
- Adds a cheesy, umami flavor.
- Packed with B vitamins, especially B12 (if fortified).
Serving Suggestions
- Breakfast/Brunch: Pair with fresh fruit and avocado toast.
- Dinner: Serve with a side of roasted potatoes or a crisp salad.
- Holiday Meal: Great for Easter, Christmas, or Mother’s Day brunch.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Slice and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) until warm.
- Reheating: Microwave individual portions or bake at 350°F for 10-15 minutes.
Variations & Substitutions
- Mushroom & Leek Strata – Swap spinach and artichokes for sautéed mushrooms and leeks.
- Mediterranean Strata – Add olives, sun-dried tomatoes, and vegan feta.
- Spicy Southwest Strata – Mix in black beans, jalapeños, and vegan cheddar.
Final Thoughts
This Vegan Artichoke and Spinach Strata is a crowd-pleasing, nutrient-dense dish that proves plant-based eating can be indulgent and satisfying. Whether you’re hosting a brunch or meal prepping for the week, this recipe is a must-try for vegans and non-vegans alike!
