Artichoke, Spinach & (gasp) BRIE Stuffing

I have a thing for brie. Well, for most every French cheese that exists. Although, as there are well over one thousand different varieties of French cheese, chances are I wouldn’t like all of them …

FACT: The U.S. produces just over 11 billion pounds of cheese each year making it the largest producer in the world, followed by Germany at 4.81 billion and France at 4.27 billion. SOURCE: The Wisconsin Milk Marketing Board

Regardless, I love brie. L to the O to the V to the E, LOVE it. And you all know I love spinach, yes, even the canned stuff … and artichokes too, so naturally, when I first heard of a “stuffing” or “bread pudding” depending on your take, that has brie and artichokes and spinach, it was like a dream come true. But of course, it’s not exactly healthy and none of the recipes I found are even close to vegan or plant-based. So, I’ve altered a few ingredients, taken some out and added a few to make this version plant-based as the cream and milks are all replaced with nut milks … but … caveat, it does still use brie and egg whites. Sorry, but there’s just no replacing it. Besides, I only make this once a year so little extra flexing of my flexitarian muscles is well deserved.

TIP: Try serving in halved acorn squash and baking individual servings.

And so, with Thanksgiving on the horizon, here’s my version for you to try. Bear in mind this is time consuming but you can prep it the night before and just bake the day of your big feast. Also, a note about the brie, most recipes have you remove the rind, personally I like it and think it adds more texture and a richer flavor profile, so I keep it—but you do you : )

Artichoke, Spinach & Brie Stuffing

PREP TIME: 40 minutes | COOK TIME: 60 minutes | Serves 6 as a side dish

  • 1/4 cup extra virgin olive oil
  • 2 cups spinach, wilted*
  • 1 cup onion, chopped
  • 2 stalks celery, chopped
  • 4 TBS garlic, minced
  • 1 TBS Italian seasoning
  • 3 tsp red pepper flakes
  • 16-ounces canned artichoke hearts including the leaves, roughly chopped
  • 4 egg whites
  • 2 cups plant-based heavy cream, I use Silk brand
  • 1 cups plant based half and half, I use Silk brand
  • 2 TBS lemon juice
  • 6-8 cups Italian or French bread, 2-3 days old, cut into 1-inch cubes
  • 1 wheel if brie, cut into 1/2-inch cubes**
  • 1/4 cup fresh parsley, chopped
  • OPTIONAL: 1/4 cup Parmesan or Romano cheese for the topping

Heat oven to 350 degrees. Place spinach in a colander in the sink. Bring a large pot of water to boil and pour over spinach to wilt. Use a large slotted spoon to press the spinach into the colander to get as much of the water out as possible and then use kitchen scissors to cut spinach into smaller pieces. Heat olive oil over medium-high heat in a large pan and saute onion and celery for about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes and artichokes and cook, stirring constantly for 2-3 minutes. Remove from the heat and reserve. Whisk together the eggs, cream, milk and lemon juice in a large bowl. Add all other ingredients (except Parmesan) including the artichoke mixture and stir to combine well. Pour into a baking dish sprayed with cooking spray, sprinkle the top with Parmesan if you like, and bake for 60 minutes. Enjoy! And note, this does freeze very well so don’t be afraid to make extra : )

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )

To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com  |  Press@Gastro-Licious.com

Vegan Parmesan Cheese

How to make plant-based Parmesan “cheese” that everyone will love (and yes, it’s super easy)

On Being a Flexitarian

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