This Spinach & Artichoke Casserole is hearty, filling, & made from healthy and wholesome ingredients for a veggie-packed meal that’s perfect year-round.
Dump-and-bake casseroles are a life-saver in the kitchen, whether it’s for meal prep or for a fuss-free dinner. However, they’re often on the heavier side (or made from more cold-weather ingredients), so I wanted to make a version that was appropriate any time of year!
This Vegan Spinach & Artichoke Casserole with White Beans is hearty and filling, but made from fresh, spring-inspired ingredients for a warm-weather appropriate meal that you’ll be craving all the time.
INGREDIENTS FOR SPINACH & ARTICHOKE CASSEROLE WITH WHITE BEANS
This dump-and-bake is inspired by the spinach & artichoke dip we all know and love. I wanted to make those great, classic flavors last even longer (and make them more full-meal appropriate) so I added rice & beans for that extra protein, fiber, and full-meal satisfaction.
- Artichokes add a mild, slightly tangy and nutty flavor.
- Frozen Spinach completes the classic spinach & artichoke flavor combination and adds some greens for #health. Make sure to fully thaw and drain your frozen spinach before adding to the casserole dish.
- White Beans help turn this otherwise typical appetizer into a true meal. White beans are very creamy and buttery in flavor, which pairs deliciously with the tangy, nutty flavors of the artichokes.
- White Rice adds some extra plant-based protein and make this dish fluffy and satisfying.
- Nutritional Yeast adds a dairy-free cheesiness and extra rich flavor.
- Coconut Milk adds a thick creaminess that makes this casserole oh-so-satisfying.
HOW TO MAKE SPINACH & ARTICHOKE CASSEROLE
Dump-and-Bake Casseroles are my absolute favorite! They bring maximum flavor and satisfaction with minimal time and effort ????Simply dump everything into your casserole dish, cover it, and bake it in the oven.
- Add the coconut milk, broth, lemon juice, nutritional yeast, and salt to a pot and bring to a boil
- Layer the beans, artichoke hearts, drained spinach, shallot, garlic, and uncooked rice to a casserole dish
- Pour your hot liquid over the casserole
- Cover & Bake for 45 minutes
- Let Sit for 5 mins, then uncover & top with vegan parmesan, if desired. (It’s drool-worthy and I definitely recommend!)
I love this Spinach & Artichoke Casserole because it is just so fresh, tangy, and satisfying, all while being one of the easiest hands-off meals to prepare. It can be enjoyed at any time of year as a comfy weeknight dinner, or an easy-to-make dish to bring to a summer potluck or holiday party.
You can store leftovers in the fridge for up to 5 days, or even freeze them 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.
This Spinach & Artichoke Casserole is hearty, filling, & made from warm-weather ingredients for a creamy, veggie-packed meal that’s perfect year-round.
- 1 13.5-ounce can of full-fat coconut milk (1 3/4 cup or 400 ml)
- 1/2 cup (120 ml) vegetable broth (vegetable or vegan chicken-flavored)
- Juice of 1 lemon (3 to 4 tablespoons)
- 2 tablespoons nutritional yeast
- 1/2 tsp sea salt
- 2 15.5-ounce (440 g) cans of Great Northern, Navy, or Cannelini beans (~2.5 cups cooked beans)
- 8.5 ounces (240 g) artichoke hearts, roughly chopped (1 can)
- 1 10-ounce (280 g) 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
- Preheat the oven to 375F and set a 9×13″ or similar pan.
- Prepare: 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.
- Bake: 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.
- Serve: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.
- If you have a coconut allergy you can replace it with another thick & creamy dairy-free milk, such as oat milk. I also think you could blend 1/2 cup of vegan cream cheese with 1 1/4 cups of water for another alternative, but I haven’t tested this myself.
- 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.
- White vs Brown Rice: white rice and brown rice require different cooking times, so you cannot swap them 1:1. If you want to make this recipe with brown rice, keep all ingredients and measurements the same, but bake the casserole at 400F for 60 minutes instead.
- 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.