ClosePhoto:Catherine Perez/@plantbasedrdIf you think eatingplant-basedmeans not getting enough protein—or flavor—you need to check out this Spinach Artichoke White Bean Sandwich that Catherine Perez, aka the@plantbasedrd, made in a recent Instagram post.“Spinach Artichoke White Bean Sandwich—because dips also make for great sandwich fillings,” says Perez in her post. “So why not mix your favorite dip with some beans and stuff it between bread for a satisfying lunch.”For the base, Perez uses white beans, “for both protein and fiber, which we’re mixing together with a spinach-artichoke dip.”Perez says you can use your favoriterecipe for spinach-artichoke dip, which typically includes sour cream, cream cheese and other types of cheese, like mozzarella, Parmesan or Cheddar. Since Perez follows a vegan diet, she makes a dairy-free vegan version featuring a cashew-based cream sauce.To make the cashew cream sauce, Perez soaks cashews in water and blends them up with lemon juice and zest, nutritional yeast, oregano, salt and a touch ofplant-based milkuntil it is a silky smooth consistency.Perez then mixes the cashew cream with the beans (which she mashes), artichoke hearts, spinach (which she sautés with diced shallots and garlic) and fresh herbs. “Then stuff it into your sandwiches with any other fillings you like to make it your perfect sandwich,” says Perez.What We Love About This SandwichBesides being loaded with flavor, this sandwich is packed with fiber, vitamins, minerals, antioxidants and protein—27 grams of filling,plant-based proteinper sandwich, according to Perez. Her recipe makes enough filling for three sandwiches.Thebenefits of a plant-based eating patternare numerous, including less chronic inflammation and a reduced risk of diseases like diabetes, heart disease and cancer.We also love the idea of mashing up the white beans. This just adds even more creaminess to the spinach-artichoke dip. And beans—part of the legume family—are little power packs of nutrition. They offer carbs for energy, and fiber and protein to support fullness and consistent blood sugar levels.Meal-Prep TipsSince there are several steps to this sandwich filling, we recommend making a big batch so it’s available for this sandwich and other dishes throughout the week. We also love using spinach-artichoke dip in sandwiches, like ourSpinach-&-Artichoke-Dip Grilled Cheese. You can alsotoss it with pasta, stuff it into largeportobello mushroomsor use it totop your salmonor chicken.Perez adds roasted red peppers and arugula to her sandwich, which go perfectly with the spinach-artichoke dip. Fresh bell peppers, cucumbers and grated carrots would also be delish on this sandwich—and maybe even a slice of Swiss cheese. Slicing up veggies at the beginning of the week andhaving them at the readyin your fridge makes mealtimes so much easier—and makes it more likely that you’ll choose a healthier option.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo:Catherine Perez/@plantbasedrd
Catherine Perez/@plantbasedrd
If you think eatingplant-basedmeans not getting enough protein—or flavor—you need to check out this Spinach Artichoke White Bean Sandwich that Catherine Perez, aka the@plantbasedrd, made in a recent Instagram post.“Spinach Artichoke White Bean Sandwich—because dips also make for great sandwich fillings,” says Perez in her post. “So why not mix your favorite dip with some beans and stuff it between bread for a satisfying lunch.”For the base, Perez uses white beans, “for both protein and fiber, which we’re mixing together with a spinach-artichoke dip.”Perez says you can use your favoriterecipe for spinach-artichoke dip, which typically includes sour cream, cream cheese and other types of cheese, like mozzarella, Parmesan or Cheddar. Since Perez follows a vegan diet, she makes a dairy-free vegan version featuring a cashew-based cream sauce.To make the cashew cream sauce, Perez soaks cashews in water and blends them up with lemon juice and zest, nutritional yeast, oregano, salt and a touch ofplant-based milkuntil it is a silky smooth consistency.Perez then mixes the cashew cream with the beans (which she mashes), artichoke hearts, spinach (which she sautés with diced shallots and garlic) and fresh herbs. “Then stuff it into your sandwiches with any other fillings you like to make it your perfect sandwich,” says Perez.What We Love About This SandwichBesides being loaded with flavor, this sandwich is packed with fiber, vitamins, minerals, antioxidants and protein—27 grams of filling,plant-based proteinper sandwich, according to Perez. Her recipe makes enough filling for three sandwiches.Thebenefits of a plant-based eating patternare numerous, including less chronic inflammation and a reduced risk of diseases like diabetes, heart disease and cancer.We also love the idea of mashing up the white beans. This just adds even more creaminess to the spinach-artichoke dip. And beans—part of the legume family—are little power packs of nutrition. They offer carbs for energy, and fiber and protein to support fullness and consistent blood sugar levels.Meal-Prep TipsSince there are several steps to this sandwich filling, we recommend making a big batch so it’s available for this sandwich and other dishes throughout the week. We also love using spinach-artichoke dip in sandwiches, like ourSpinach-&-Artichoke-Dip Grilled Cheese. You can alsotoss it with pasta, stuff it into largeportobello mushroomsor use it totop your salmonor chicken.Perez adds roasted red peppers and arugula to her sandwich, which go perfectly with the spinach-artichoke dip. Fresh bell peppers, cucumbers and grated carrots would also be delish on this sandwich—and maybe even a slice of Swiss cheese. Slicing up veggies at the beginning of the week andhaving them at the readyin your fridge makes mealtimes so much easier—and makes it more likely that you’ll choose a healthier option.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
If you think eatingplant-basedmeans not getting enough protein—or flavor—you need to check out this Spinach Artichoke White Bean Sandwich that Catherine Perez, aka the@plantbasedrd, made in a recent Instagram post.“Spinach Artichoke White Bean Sandwich—because dips also make for great sandwich fillings,” says Perez in her post. “So why not mix your favorite dip with some beans and stuff it between bread for a satisfying lunch.”For the base, Perez uses white beans, “for both protein and fiber, which we’re mixing together with a spinach-artichoke dip.”Perez says you can use your favoriterecipe for spinach-artichoke dip, which typically includes sour cream, cream cheese and other types of cheese, like mozzarella, Parmesan or Cheddar. Since Perez follows a vegan diet, she makes a dairy-free vegan version featuring a cashew-based cream sauce.To make the cashew cream sauce, Perez soaks cashews in water and blends them up with lemon juice and zest, nutritional yeast, oregano, salt and a touch ofplant-based milkuntil it is a silky smooth consistency.Perez then mixes the cashew cream with the beans (which she mashes), artichoke hearts, spinach (which she sautés with diced shallots and garlic) and fresh herbs. “Then stuff it into your sandwiches with any other fillings you like to make it your perfect sandwich,” says Perez.What We Love About This SandwichBesides being loaded with flavor, this sandwich is packed with fiber, vitamins, minerals, antioxidants and protein—27 grams of filling,plant-based proteinper sandwich, according to Perez. Her recipe makes enough filling for three sandwiches.Thebenefits of a plant-based eating patternare numerous, including less chronic inflammation and a reduced risk of diseases like diabetes, heart disease and cancer.We also love the idea of mashing up the white beans. This just adds even more creaminess to the spinach-artichoke dip. And beans—part of the legume family—are little power packs of nutrition. They offer carbs for energy, and fiber and protein to support fullness and consistent blood sugar levels.Meal-Prep TipsSince there are several steps to this sandwich filling, we recommend making a big batch so it’s available for this sandwich and other dishes throughout the week. We also love using spinach-artichoke dip in sandwiches, like ourSpinach-&-Artichoke-Dip Grilled Cheese. You can alsotoss it with pasta, stuff it into largeportobello mushroomsor use it totop your salmonor chicken.Perez adds roasted red peppers and arugula to her sandwich, which go perfectly with the spinach-artichoke dip. Fresh bell peppers, cucumbers and grated carrots would also be delish on this sandwich—and maybe even a slice of Swiss cheese. Slicing up veggies at the beginning of the week andhaving them at the readyin your fridge makes mealtimes so much easier—and makes it more likely that you’ll choose a healthier option.
If you think eatingplant-basedmeans not getting enough protein—or flavor—you need to check out this Spinach Artichoke White Bean Sandwich that Catherine Perez, aka the@plantbasedrd, made in a recent Instagram post.
“Spinach Artichoke White Bean Sandwich—because dips also make for great sandwich fillings,” says Perez in her post. “So why not mix your favorite dip with some beans and stuff it between bread for a satisfying lunch.”
For the base, Perez uses white beans, “for both protein and fiber, which we’re mixing together with a spinach-artichoke dip.”
Perez says you can use your favoriterecipe for spinach-artichoke dip, which typically includes sour cream, cream cheese and other types of cheese, like mozzarella, Parmesan or Cheddar. Since Perez follows a vegan diet, she makes a dairy-free vegan version featuring a cashew-based cream sauce.
To make the cashew cream sauce, Perez soaks cashews in water and blends them up with lemon juice and zest, nutritional yeast, oregano, salt and a touch ofplant-based milkuntil it is a silky smooth consistency.
Perez then mixes the cashew cream with the beans (which she mashes), artichoke hearts, spinach (which she sautés with diced shallots and garlic) and fresh herbs. “Then stuff it into your sandwiches with any other fillings you like to make it your perfect sandwich,” says Perez.
What We Love About This Sandwich
Besides being loaded with flavor, this sandwich is packed with fiber, vitamins, minerals, antioxidants and protein—27 grams of filling,plant-based proteinper sandwich, according to Perez. Her recipe makes enough filling for three sandwiches.
Thebenefits of a plant-based eating patternare numerous, including less chronic inflammation and a reduced risk of diseases like diabetes, heart disease and cancer.
We also love the idea of mashing up the white beans. This just adds even more creaminess to the spinach-artichoke dip. And beans—part of the legume family—are little power packs of nutrition. They offer carbs for energy, and fiber and protein to support fullness and consistent blood sugar levels.
Meal-Prep Tips
Since there are several steps to this sandwich filling, we recommend making a big batch so it’s available for this sandwich and other dishes throughout the week. We also love using spinach-artichoke dip in sandwiches, like ourSpinach-&-Artichoke-Dip Grilled Cheese. You can alsotoss it with pasta, stuff it into largeportobello mushroomsor use it totop your salmonor chicken.
Perez adds roasted red peppers and arugula to her sandwich, which go perfectly with the spinach-artichoke dip. Fresh bell peppers, cucumbers and grated carrots would also be delish on this sandwich—and maybe even a slice of Swiss cheese. Slicing up veggies at the beginning of the week andhaving them at the readyin your fridge makes mealtimes so much easier—and makes it more likely that you’ll choose a healthier option.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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