SERVES: 6
TIME: 50 minutes
INGREDIENTS
Start by placing the drained sun dried tomatoes in a bowl of hot water and allow them to soak for 15 minutes. Drain the water and squeeze out any excess water. Set aside. Preheat the oven to 180°C/350°F/gas 5. In a large bowl, mix together the spinach, garlic, spring onions, artichokes, vegan cream cheese, almond milk, nutritional yeast, salt & cracked pepper. Mix well to combine. Spread this mixture in an even layer in a medium-sized baking dish, place in the oven and cook for 30-35 minutes or until cooked through. Serve with crackers or vegetable sticks.
INSTRUCTIONS
50g sundried tomatoes, drained and diced
250g frozen spinach, thawed and squeezed out of any liquid
2 cloves of garlic, minced
2 spring onions, diced
50g artichoke, drained
225g vegan cream cheese
60ml almond milk
2 tbsp nutritional yeast
1/4 tsp salt
1/8 tsp ground black pepper
MACROS
Calories: 157 Protein: 6 Carbs: 5 Fat: 13 Fibre: 3