Vegan Spinach & Artichoke Casserole with White Beans | Dump-and-Bake

GFGluten FreeNFNut FreeOFOil FreeVVegan

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

spinach and artichoke casserole topped with vegan parmesan in grey bowl on stone background


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.

ingredients for vegan spinach and artichoke casserole in small white bowls arranged in casserole dish

  • 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.


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.

  1. Add the coconut milk, broth, lemon juice, nutritional yeast, and salt to a pot and bring to a boil
  2. Layer the beans, artichoke hearts, drained spinach, shallot, garlic, and uncooked rice to a casserole dish
  3. Pour your hot liquid over the casserole
  4. Cover & Bake for 45 minutes
  5. Let Sit for 5 mins, then uncover & top with vegan parmesan, if desired. (It’s drool-worthy and I definitely recommend!)

close up photo of spinach & artichoke casserole after baking in white casserole dishspoon scooping spinach & artichoke casserole out of baked dish

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.

bowl of spinach & artichoke casserole topped with vegan parmesan on grey stone background

If you’re looking for more dump-and-bake recipes, you’ll also love this Chickpea & Rice Casserole, this Southwestern Black Bean Casserole, and this Buffalo Cauliflower & Chickpea Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂




Vegan Spinach & Artichoke Casserole

This Spinach & Artichoke Casserole is hearty, filling, & made from warm-weather ingredients for a creamy, veggie-packed meal that’s perfect year-round.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 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


  1. Preheat the oven to 375F and set a 9×13″ or similar pan.
  2. 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.
  3. 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.
  4. 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.

Keywords: healthy vegan casserole, dump and bake casseroles vegan, spinach artichoke casserole, vegan spinach casserole, vegan artichoke casserole, healthy spinach artichoke casserole

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I made this dish this week but had purchased the items several weeks in advance knowing there’d be a situation where I was in a pinch and wanted something easy. I made the dish exactly as directed and it was PERFECT! I wasn’t dry and all the flavours mixed super well together. My bf loved it too. I used butter beans for a creamy texture. Will def make again.

  2. This was so delicious and so easy to make. I already had most of the ingredients on hand, so I only needed to add artichoke to my list. This was so creamy and delicious, I honestly didn’t even need the vegan parm. I love the dump and bake recipe! So so easy. Thanks for another amazing recipe Caitlin!

    1. So glad you liked it and already had most of the ingredients! That’s our goal for these types of recipes – easy and accessible!

  3. I’m with everyone else. These dump and goes are delish, healthy, and time-saving. We’d love more!

  4. Ever since your first recipe for the dump casseroles, I have been making them as an easy, healthy go to dinner! I have modified it by just making sure I have the ratio of liquid to rice. I love to add potatoes and a bunch of other veggies. It’s so fun and easy and delicious!

    1. So glad you’ve been trying them out! They’ve definitely been a hit, happy to hear you liked them as well and love hearing you’ve been adding some extras!

  5. Always love the dump and bake recipes. Thanks Caitlin <3. A little miso paste is a great addition to the liquid mixture if you have it, too!

  6. Just made this and it is delicious, as usual! I used a jar of marinated artichokes from Trader Joe’s and loved the extra flavor they added. I think a few of my grains of rice didn’t get fully cooked because they are a bit crunchy, but honestly I don’t mind the extra texture!

    1. Glad you enjoyed it! The marinated artichokes sound great! For the rice – did you remember to use the foil to cover the casserole dish? That helps steam it so the rice gets cooked. If you did do that and it still didn’t work for you, stirring half way through might help. Thanks so much!

  7. Yum! I needed some easy comfort food this afternoon and this definitely hit the spot. I made it into a one-pot meal by doing step 1 in a big oven-safe pan and adding everything to that once it’d boiled. Also wilted in some fresh leafy greens and microgreens that had to get used up. A really great pantry meal, thank you!

    1. Oh something to note if you do the same– I used a stainless steel pan so my bake time was a little bit less. I took it out ~10 minutes early to avoid burning at the bottom 🙂

  8. My husband and I have made this dish 2 weeks in a row. And we turn the leftovers into quesadillas and burritos!

  9. I’ve made many of caitlins recipes and they are always TO DIE FOR. I accidentally made this with unsweetened vanilla almond milk and it was okay ???? made it again the right way and then was amazing as expected

  10. This was so delicious! Even my kiddos loved it— my especially picky one asked for a fourth helping— that never happens! This is a new favorite 🙂

    1. Hmm, that’s a tough one! The coconut milk is a pretty big part of the body which develops that sort of overall creaminess. We haven’t tried it but silken tofu comes to mind!

  11. WOW!! So good. I love how easy this recipe and that you can add rice in dry! I used brown rice and used the recommended increased temp and cook time and it came out perfectly. This is super creamy without being too heavy and was really good even in warm weather. This is definitely going to be a regular recipe for us. Love how it is a cozy casserole version of spinach artichoke dip–such a unique idea!!

  12. So good! I made this up last night to have for my lunches this week and it didn’t disappoint! I had a bit last night too, but I’ve got to say I think your dump-and-bake recipes are even tastier reheated the next day! (:

    I love the simple (and inexpensive!) ingredients, and appreciate all the plant-based protein. I really liked the tangy flavor of the artichokes in this one too. This will be added into rotation along with the Southwestern Casserole. Thank you for these recipes, they’re really a life-saver when it comes to time efficient meal planning!

    1. Thanks so much! Love hearing that the dump and bake recipes are a hit! Glad you’ve been enjoying the Southwestern one too!

    1. You could, although if you have fresh spinach you could freeze it. It just gives it that sort of classic approach and texture that comes along with it!

  13. Thank you so much for your dump and bake recipes. Please have more! As a medical worker working on the front lines these are a life saver after a long day at work. You’re the best!!

    1. Hope you’re doing well! So glad to hear these recipes are useful to you – we definitely love making them so stay tuned!

  14. Saw this go up today and happened to have all ingredients on hand and WOW I’m glad I did! I have never made a casserole before but maybe they’re my thing now?? This was delicious. I made it with brown rice and I added a chopped bell pepper (just cause I had one I wanted to use up) and 1 tsp of red pepper flakes into the coconut milk mixture (because I like everything spicy). I also added 1/2 cup of water with the intention to stir in some better than bouillon in lieu of broth but I forgot so just ended up using water. Served with black pepper and flakey sea salt, it was very tasty and will likely get added into regular rotation.

    1. First casserole? Yay! Glad you liked it and hope you try some more of our dump and bake casseroles!