This veggie-packed Spinach & Artichoke Casserole is hearty, creamy, and perfect year-round!
Ingredients
1 can (13.5oz)
Coconut milk, reduced fat
1/2 cup
Vegetable stock/broth, low sodium
4 tbsp
Lemon juice
(fresh)
2 Tbsp
Italian seasoning, no sodium added
1/2 tsp
Salt
2 can (15oz)
Cannellini beans, canned
241 gm
Artichoke hearts, canned
(drained and quartered)
1 package (10oz)
Frozen spinach
(thawed and drained)
1 large shallot(s)
Shallots
(diced)
3 clove(s)
Garlic
(minced)
1 cup
White rice, medium-grain, dry
(or quinoa)
1 cup (shredded)
Parmesan cheese, vegan
(or other dairy-free; for topping, optional)
Instructions
Preheat the oven to 375F and set aside a 9×13″ or similar-sized baking dish.
Add the coconut milk, vegetable broth, lemon juice, nutritional yeast, and salt to a medium pot, stir to combine, and bring to a boil over high heat.
While the liquid heats, add the beans, artichoke hearts, drained spinach (refer to notes), 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 it with aluminum foil. 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 other dairy-free cheese as desired.
Notes:
Quick Tips:
To drain the spinach:Put the package of frozen spinach in the fridge the day before, or soak the spinach (in the bag) in hot water. Make sure to drain your spinach thoroughly and get as much liquid out as possible. Place the thawed spinach in a fine metal strainer and press it into the strainer. You can also use your hands to squeeze fistfuls of the spinach to get out any extra liquid.
A note on cheese: In the last 5 minutes of cooking, you can remove the foil, add the cheese, and place the baking dish back in the oven to melt the cheese over top.
Leftovers will last in the fridge for up to 5 days or can be frozen for up to 2 months. This dish is best reheated in a sauté pan with a little oil or splash of vegetable broth, which helps to rehydrate the rice.
