Spinach and artichoke snails

Ingredients for 1 servings:

• 1 package of pizza dough
• 300 Tofu, natural
• 280 g artichoke hearts
• 100 g spinach
• 6 tbsp olive oil
• 4 tbsp apple cider vinegar
• 5 garlic cloves
• salt and pepper
• Plant milk (plant drink)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and perfect for TV nights and parties

Squeeze the tofu and process it into a paste in a blender or food processor with 2 cloves of garlic, olive oil, and apple cider vinegar. Gradually add a little plant-based milk until a creamy mixture forms. Season with salt and pepper. Finely dice the remaining garlic cloves and sauté them in a large pan with a little vegetable oil. Add the spinach and sauté until it collapses. Season with salt and pepper. Finally, chop the artichoke hearts and stir them into the tofu mixture. Roll out the pizza dough and spread the mixture on top. Roll up from the long side to form a long roll. Cut pieces about 2.5 cm thick from the roll and place them next to each other in a baking or springform pan. Brush the tops of the snails with oil. Bake in the oven at 200 degrees Celsius for about 30 minutes, until they start to brown. Tip: The homemade balsamic ketchup, which you can find in the recipe overview on my profile page, makes a perfect dip.