Artichoke Mashed Potatoes

The addition of artichokes to this easy vegetarian and vegan mashed potatoes recipe adds an elegant flair and a bit of a surprising flavor to a common dish. Using soy milk and vegan margarine makes this mashed potato recipe lower in fat than most mashed potato recipes, and cholesterol-free as well. Serve with your favorite vegetarian gravy.

Ingredients:

• 5 large potatoes, chopped into chunks
• 4 tbsp margarine
• 1/3 cup soy milk
• dash salt
• 1 6 ounce can artichoke hearts, drained and diced
• water for boiling

Preparation:

Place potatoes in a large pot and cover with water. Boil for 20-30 minutes until potatoes are soft. Drain the excess water.

Mash together the potatoes with the remaining ingredients or thoroughly mash with a potato masher. Add additional salt if desired.

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Creamy Artichoke Pasta

This creamy vegetarian artichoke pasta dish is great for every day or special occasions. Dress it up a bit by adding sun-dried tomatoes or mushrooms. For a vegan version, simply omit the cheese.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

• 1/4 cup butter or margarine
• 2 tablespoons flour
• 1 1/2 cups vegetable broth
• 1/2 cup soy milk
• juice from one lemon (approx. 2 tablespoons)
• 2 cans artichoke hearts, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 cup Parmesan cheese, fresh
• 8-10 oz pasta

Preparation:

Cook pasta in large saucepan or pot. While the pasta is cooking, simmer the butter or margarine, flour and and vegetable broth in a small saucepan until it thickens, forming a roux, mixing well. If the mixture does not thicken, turn up the heat and add more flour. Add remaining ingredients, except for pasta, turn heat to low, and simmer for about 5 minutes, allowing flavors to blend and cheese to melt. Drain pasta when done cooking, toss with sauce and enjoy!

More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Tofu and Artichoke Lasagna
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe

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Artichoke with Chipotle Aioli

For this appetizer, the sweet tangy richness of the steamed then oven-roasted artichoke is complimented by the smoky flavor of the chipotle-spiced aioli dip. Use vegan mayonnaise to make it vegan. If you like artichokes, try this heavenly vegetarian preparation.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1 large artichoke
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/2 cups water
• 3/4 cup regular or vegan mayonnaise
• 1/2 tsp hot sauce (optional)
• 1/4 cup enchilada sauce
• juice of one lime (about 2 tbsp)
• dash cayenne (optional)
• 1/2 tsp chipotle powder

Preparation:

In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightle and allow to steam for 15 minutes.

Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt. Bake artichoke in 400 degree oven for 30-40 minutes, until soft.

Meanwhile, blend together mayonnaise, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When artichoke is done cooking, allow to cool slightly.

To eat, pull leaves from the artichoke, dip in chipotle sauce and enjoy!

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Artichoke and Spinach Quiche

Vegetarian quiche is always a nice breakfast, brunch or light lunch, even if you're not vegetarian. This version of artichoke quiche uses tofu instead of eggs, making it low in fat and cholesterol, but fills up the flavor with artichokes and plenty of spinach. To keep it vegan, just omit the optional cheese.

One user gave this artichoke quiche recipe five out of five stars, and said he was able to make two full quiches out of it, so maybe have an extra quiche crust on hand, just in case!

Ingredients:

• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp olive oil
• 2 containers firm tofu, pressed
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh basil, minced
• 1 10 ounce package frozen spinach, thawed and patted dry
• 1 6 ounce can of artichoke hearts, drained
• 1/4 cup grated cheese (optional)
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.

Sautee the onion and garlic in the olive oil.

Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the cheese, spinach and artichokes to the tofu mix and stir to combine.

Pour the mix into the pre-made pie crust. Bake for 45 to 55 minutes or until set. Sprinkle with additional cheese if desired and enjoy your artichoke and spinach quiche!

Scroll down for more vegetarian quiche recipes to try.

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