Vegan Spinach and Artichoke Dip

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

90ml olive oil

1 large onion, peeled, cut in half and finely sliced(220g net weight)

3 red chillies, 2 finely sliced on an angle, the other deseeded and finely chopped

25g coriander, stalks finely chopped, leaves roughly chopped

1 x 285g jar artichokes in olive oil, drained (190g net) and oil reserved

350g frozen leaf spinach, defrosted, well squeezed and roughly chopped (or enough fresh spinach to wilt down to 350g, roughly chopped)

3 tbsp capers, drained and roughly chopped, brine reserved

4 spring onions, trimmed and finely sliced (85g net)

3 tbsp lemon juice

Salt and black pepper

600g silken tofu, drained

4 garlic cloves, peeled, three left whole, the fourth crushed

2 tbsp white miso paste

2 tsp cornflour

60g panko breadcrumbs

Directions at theguardian.com

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