Lemon Butter Spinach and Artichoke Bake

Ingredients

11 oz fresh spinach

8 oz frozen quartered artichoke hearts

1 package vegan chicken (I use Daring Original but Gardein Strips work well too)

OR 8 oz package oyster mushrooms, sliced

4 cloves garlic, minced

3 tablespoons of fresh lemon juice

1 cup vegetable broth/stock

1/2 cup vegan butter (I recommend Melt or Earth Balance)

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1 teaspoon dijon mustard

1/2 teaspoon dried dill

1/2 teaspoon dried thyme

Directions

Preheat oven to 350 degrees.

In a medium saucepan or skillet over medium heat, melt the butter. Keep the rest of the butter in the refrigerator until later. Add the minced garlic and cook for about 1 minute, until fragrant.

Pour the lemon juice and broth/stock into the pan and cook until the liquid is reduced by about half.

Turn the heat to medium low and cut up the rest of the butter, adding it to the sauce. Continue to stir until it is melted.

Stir in the dijon mustard, herbs, salt, and pepper. You can use fresh herbs but I always keep dried on hand. If using fresh, use a tablespoon of each. Remove from the heat. Add in the artichokes and chicken to help them separate.

In a large baking dish (I used a 14.5x11x2 pan) fill it with all of the spinach. Pour the lemon butter sauce mixture over the spinach and thoroughly stir together. Make sure all of the spinach is coated with the sauce.

Cover with aluminum foil. Bake for 20 minutes.

Let it cool for a few minutes before serving. Enjoy as a main dish or pair it with pasta, rice, or crusty bread for a satisfying meal!