I found a Vegan Artichoke Sandwich that makes boring salads look pathetic and finally gives weekday lunches something to brag about.
I’m obsessed with this creamy spinach artichoke bean sandwich because it hits every craving I get on lazy afternoons. I love the mashed cannellini beans folded with chopped artichoke hearts, all sloppy and full of texture.
It’s a little weird how satisfying a Vegan Artichoke Sandwich can be, but wow, it’s food that actually makes you smile. I bring it for Vegan Lunch and people always ask what’s in it.
Bright, tangy, and hefty. Not precious.
Just bold layers of flavor that stay with you. I want one right now.
I’d grab the last bite in public, not even apologize.
Ingredients
- Basically cannellini beans: creamy protein that makes it filling and smooth.
- Frozen spinach: sneaky greens that add moisture and color.
- Fresh spinach: packed leaves that give a light vegetal bite.
- Artichoke hearts: tender tang and briny, slightly chewy texture.
- Vegan mayo or yogurt: adds creaminess and binds everything together.
- Olive oil: silky mouthfeel and a mellow fruity note.
- Garlic: punchy savory kick you’ll actually notice.
- Lemon juice: brightens flavors and cuts richness.
- Nutritional yeast: cheesy umami without dairy, nice depth.
- Parmesan: real cheesy saltiness if you’re not vegan.
- Sea salt: brings out the whole sandwich’s flavors.
- Black pepper: subtle heat that wakes things up.
- Red pepper flakes: optional heat for a little zing.
- Sourdough or whole grain bread: sturdy base with chew and crunch.
- Tomato arugula avocado: fresh toppings that add juiciness and bite.
Ingredient Quantities
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed (about 1 1/2 cups)
- 1 cup frozen spinach, thawed and well squeezed (or about 1 1/2 cups fresh spinach, packed)
- 1 (14 oz) jar artichoke hearts, drained and chopped (about 1 cup)
- 3 tablespoons vegan mayonnaise or plain Greek yogurt, your call
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced or grated
- 1 tablespoon lemon juice (about half a lemon)
- 3 tablespoons nutritional yeast or 1/4 cup grated Parmesan cheese, if not strictly vegan
- 1/2 teaspoon sea salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional for a little kick
- 4 to 8 slices sturdy bread (sourdough or whole grain), enough for 2 to 4 sandwiches
- Optional toppings: sliced tomato, baby arugula or lettuce, sliced avocado
How to Make this
1. Drain and rinse the cannellini or great northern beans very well, then transfer to a bowl and roughly mash with a fork or potato masher so there are still some whole beans for texture.
2. If using frozen spinach, thaw it and squeeze out as much water as you can with your hands or a clean towel. If using fresh, chop and lightly cook or wilt it in a pan with a teaspoon of olive oil until just soft, then squeeze out excess moisture.
3. Drain and chop the artichoke hearts into bite sized pieces and add them to the mashed beans.
4. Stir in the vegan mayonnaise or plain Greek yogurt, 2 tablespoons extra virgin olive oil, minced garlic, lemon juice, nutritional yeast or grated Parmesan, sea salt, black pepper, and red pepper flakes if you want heat. Mix until creamy but still chunky.
5. Fold the squeezed spinach into the bean and artichoke mixture until evenly combined. Taste and adjust seasoning with more salt, pepper, lemon or nutritional yeast/Parmesan as needed.
6. If you want a smoother spread, pulse the mixture briefly in a food processor or blender, but don’t overdo it — keep some texture.
7. Toast 4 to 8 slices of sturdy bread like sourdough or whole grain until golden and slightly crisp.
8. Assemble sandwiches by spreading a generous layer of the spinach artichoke bean mixture on one slice of toast. Top with sliced tomato, baby arugula or lettuce, and sliced avocado if using.
9. Close the sandwich, press gently, and slice in half. If you prefer warm sandwiches, grill them in a pan with a little olive oil until the bread is golden and the filling is warm.
10. Serve right away for best texture; leftovers keep covered in the fridge for 2 to 3 days and make a great quick lunch.
Equipment Needed
1. Colander for draining and rinsing the beans and artichokes
2. Large mixing bowl to mash and combine everything in
3. Fork or potato masher for roughly mashing the beans (either works)
4. Cutting board and sharp knife for chopping artichokes, tomatoes and avocado
5. Small skillet to wilt fresh spinach or warm sandwiches if you want them hot
6. Clean towel or cheesecloth to squeeze excess water from spinach
7. Measuring spoons for olive oil, lemon juice, salt, and spices
8. Spoon or rubber spatula for stirring and folding the mixture
9. Toaster or a heavy pan (for toasting or grilling the bread)
10. Optional: food processor or blender if you want a smoother spread
FAQ
Creamy Spinach Artichoke Bean Sandwich Delight Recipe Substitutions and Variations
- Beans (cannellini or great northern) — Substitute with: chickpeas for a nuttier bite, or white kidney beans if you want almost the same texture but cheaper. Either one mash well and season a bit more.
- Spinach — Substitute with: chopped kale or Swiss chard. Kale holds up better if you plan to toast the sandwich and you might wanna massage it with a little olive oil so it softens.
- Artichoke hearts — Substitute with: roasted red peppers or sundried tomatoes for a sweeter, tangy punch. Chop them fine so the spread stays creamy and not chunky.
- Vegan mayo or Greek yogurt — Substitute with: tahini or mashed avocado. Tahini adds a sesame richness while avocado makes it extra creamy and cool, just add a squeeze of lemon so it does not brown.
Pro Tips
1) Dry the spinach and beans obsessively. If the spinach is even a little wet the spread gets watery, and canned beans that arent well rinsed can taste metallic. Wrap the thawed spinach in a clean kitchen towel and squeeze as hard as you can, and pat the drained beans dry with paper towels before mashing.
2) Texture matters more than you think. Leave some whole beans and chop the artichokes a bit bigger so the mix isnt mushy. If you want it smoother, pulse in short bursts in a food processor instead of blending long, that way you wont overwork it.
3) Brighten it up at the end. A splash of lemon juice and a pinch more salt right before serving wakes the whole thing up, especially if you used Greek yogurt instead of mayo. Taste after you mix, then add small amounts until it sings.
4) Make it last and ready-to-go. Store the spread in an airtight container with a thin layer of olive oil on top to keep it from drying out, and keep toppings like avocado or tomato separate until you assemble so the bread wont get soggy.
Creamy Spinach Artichoke Bean Sandwich Delight Recipe
I found a Vegan Artichoke Sandwich that makes boring salads look pathetic and finally gives weekday lunches something to brag about.
2
servings
680
kcal
Equipment: 1. Colander for draining and rinsing the beans and artichokes
2. Large mixing bowl to mash and combine everything in
3. Fork or potato masher for roughly mashing the beans (either works)
4. Cutting board and sharp knife for chopping artichokes, tomatoes and avocado
5. Small skillet to wilt fresh spinach or warm sandwiches if you want them hot
6. Clean towel or cheesecloth to squeeze excess water from spinach
7. Measuring spoons for olive oil, lemon juice, salt, and spices
8. Spoon or rubber spatula for stirring and folding the mixture
9. Toaster or a heavy pan (for toasting or grilling the bread)
10. Optional: food processor or blender if you want a smoother spread
Ingredients
-
1 (15 oz) can cannellini or great northern beans, drained and rinsed (about 1 1/2 cups)
-
1 cup frozen spinach, thawed and well squeezed (or about 1 1/2 cups fresh spinach, packed)
-
1 (14 oz) jar artichoke hearts, drained and chopped (about 1 cup)
-
3 tablespoons vegan mayonnaise or plain Greek yogurt, your call
-
2 tablespoons extra virgin olive oil
-
2 cloves garlic, minced or grated
-
1 tablespoon lemon juice (about half a lemon)
-
3 tablespoons nutritional yeast or 1/4 cup grated Parmesan cheese, if not strictly vegan
-
1/2 teaspoon sea salt, adjust to taste
-
1/4 teaspoon black pepper
-
1/4 teaspoon red pepper flakes, optional for a little kick
-
4 to 8 slices sturdy bread (sourdough or whole grain), enough for 2 to 4 sandwiches
-
Optional toppings: sliced tomato, baby arugula or lettuce, sliced avocado
Directions
- Drain and rinse the cannellini or great northern beans very well, then transfer to a bowl and roughly mash with a fork or potato masher so there are still some whole beans for texture.
- If using frozen spinach, thaw it and squeeze out as much water as you can with your hands or a clean towel. If using fresh, chop and lightly cook or wilt it in a pan with a teaspoon of olive oil until just soft, then squeeze out excess moisture.
- Drain and chop the artichoke hearts into bite sized pieces and add them to the mashed beans.
- Stir in the vegan mayonnaise or plain Greek yogurt, 2 tablespoons extra virgin olive oil, minced garlic, lemon juice, nutritional yeast or grated Parmesan, sea salt, black pepper, and red pepper flakes if you want heat. Mix until creamy but still chunky.
- Fold the squeezed spinach into the bean and artichoke mixture until evenly combined. Taste and adjust seasoning with more salt, pepper, lemon or nutritional yeast/Parmesan as needed.
- If you want a smoother spread, pulse the mixture briefly in a food processor or blender, but don’t overdo it — keep some texture.
- Toast 4 to 8 slices of sturdy bread like sourdough or whole grain until golden and slightly crisp.
- Assemble sandwiches by spreading a generous layer of the spinach artichoke bean mixture on one slice of toast. Top with sliced tomato, baby arugula or lettuce, and sliced avocado if using.
- Close the sandwich, press gently, and slice in half. If you prefer warm sandwiches, grill them in a pan with a little olive oil until the bread is golden and the filling is warm.
- Serve right away for best texture; leftovers keep covered in the fridge for 2 to 3 days and make a great quick lunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 364g
- Total number of serves: 2
- Calories: 680kcal
- Fat: 39g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 20g
- Cholesterol: 0mg
- Sodium: 1650mg
- Potassium: 650mg
- Carbohydrates: 90g
- Fiber: 20g
- Sugar: 10g
- Protein: 31g
- Vitamin A: 2000IU
- Vitamin C: 8mg
- Calcium: 150mg
- Iron: 7mg
