Name: Spinach Artichoke White Bean Casserole
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.75 cup full-fat coconut milk; 0.5 cup vegetable broth ((vegetable or vegan chicken-flavored)); 4 tbsp lemon juice; 2 tbsp nutritional yeast; 0.5 tsp sea salt; 2.5 cup white beans ((Great Northern, Navy, or Cannelini beans)); 240 g artichoke hearts (roughly chopped); 280 g frozen spinach (thawed and drained); 1 null shallot (large, diced); 3 cloves garlic (minced); 1 cup white rice (dry); null null vegan parmesan (or other dairy-free cheese)

Instructions

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1

Preheat oven to 375°F (190°C) and prepare a 9x13 inch casserole dish.
2

Add the full-fat coconut milk (1.75 cup), vegetable broth (0.5 cup), lemon juice (4 tbsp), nutritional yeast (2 tbsp), and sea salt (0.5 tsp) to a medium pot. Bring to a boil over high heat.
3

While the liquid heats, add the white beans (2.5 cup), artichoke hearts (240 g), drained frozen spinach (280 g), shallot (1), garlic (3 cloves), and white rice (1 cup) to the casserole dish. Mix and spread evenly.
4

Once the liquid boils, carefully pour it over the casserole. Cover with parchment paper (optional) then aluminum foil. Bake for minutes (45) in the oven.
5

Remove from oven, let sit for minutes (5), then uncover. Divide into bowls and top with [vegan parmesan] as desired. Leftovers will last in the fridge for up to 5 days, or can be frozen for up to 2 months. For a cheesy casserole, sprinkle up to 1 cup of dairy-free shredded cheese on top after mixing in the liquid; cover and bake as instructed. If you have a coconut allergy, replace coconut milk with another thick and creamy dairy-free milk, such as oat milk, or blend 0.5 cup vegan cream cheese with 1.25 cups water (untested). Ensure spinach is thoroughly drained. To use brown rice, keep other ingredients the same but bake at 400°F for 60 minutes.