Vegan Spinach & Artichoke Casserole with White Beans
This Spinach & Artichoke Casserole is hearty, filling, & made from healthy and wholesome ingredients for a veggie-packed meal that’s perfect year-round.
Ingredients
- 1 13.5-ounce can of full-fat coconut milk
- 1/2 cup vegetable broth (vegetable or vegan chicken-flavored)
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1/2 tsp sea salt
- 2 15.5-ounce cans of Great Northern, Navy, or Cannelini beans
- 8.5 ounces (240 g) artichoke hearts, roughly chopped
- 1 10-ounce bag of frozen spinach, thawed and drained*
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1 cup dry white rice*
- Optional: vegan parmesan or other dairy-free cheese, for serving
Instructions
- Preheat the oven to 375F and set a 9×13″ or similar pan.
- Add the coconut milk, broth, lemon juice, nutritional yeast, and salt to a medium pot and bring to a boil over high heat. While the liquid heats, add the beans, artichoke hearts, drained spinach, shallot, garlic, and uncooked rice to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
- Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil (not optional). Place in the middle rack of the oven and bake for 45 minutes.
- Remove the casserole from the oven and let sit for 5 minutes, then uncover. Divide into serving bowls and top with vegan parmesan, or as desired. Leftovers will last in the fridge for up to 5 days, or can be frozen for up to 2 months.
Notes
Draining Spinach: I like to put the package of frozen spinach into my fridge the day before I make this. You can also soak the spinach in hot water. Make sure to drain your spinach thoroughly and get as much liquid out as possible; I recommend placing it in a fine metal strainer and pressing it into the strainer, as well as using your hands to squeeze fistfuls of the spinach to get out any extra liquid.
Want it Cheesy? For an extra cheesy casserole, sprinkle up to 1 cup of dairy-free shredded cheese on top of the casserole after you mix the liquid in; cover and bake according to the recipe instructions.
