Megan Cross, Global Animal

One of my favorite vegetarian recipes gets a vegan makeover. This week’s Meat-Free Monday recipe debuted at a vegan picnic and was a hit! This appetizer will wow the socks off any guest and is a breeze to prepare. Serve alongside BBQ tofu panini’s and red potato salad.

Photo Credit: Megan Cross


  • 1 t. vegan butter or neutral oil
  • 1 clove garlic, minced
  • 1 small fennel bulb, minced
  • 8 cups fresh spinach
  • 1/2 lemon, zest finely grated
  • 1 can artichoke hearts, drained and chopped
  • 3/4 C. vegan cream cheese
  • 3/4 C. vegan mayonnaise
  • 1/2 C. nutritional yeast, optional
  • pinch cayenne pepper
  • Salt and Pepper

In a large skillet heat butter or oil, sautee garlic and fennel for about 3 minutes or until fragrant. Add spinach, stir until wilted (excess water will remain from the spinach, drain if desired). Add artichokes. Lower heat and stir in remaining ingredients until creamy. Add salt and pepper to taste and refrigerate for at least an hour. Serve with fresh veggies or pita chips for dipping. Enjoy!

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday Recipes: Gazpacho

Megan’s Meat-Free Monday Recipes: Potluck Potato Salad

Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries 

Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream 

Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl