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.
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.
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.
- 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
- 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.
Keywords: healthy vegan casserole, dump and bake casseroles vegan, spinach artichoke casserole, vegan spinach casserole, vegan artichoke casserole, healthy spinach artichoke casserole
Wow! Talk about a healthy version of the dairy/fat-laden spinach artichoke dip. I know this isn’t a dip, but it reminds me of it with its creaminess and flavor. I have made this recipe several times so now canned artichokes are a staple in my pantry.
Awesome, Thank you Kathleen 🙂
Looks amazing! Could I use pasta instead of rice?
You can! Just make sure not to overcook it as it will still be baked and might turn too soft.
Can you substitute Kale for spinach?
For the best results, cut the kale into thin strips or smaller pieces than you ordinarily would the spinach, so that it cooks evenly and completely
This was the Bomb! I used black rice which made it come out a sensational purple color and also paired beautifully with the coconut milk. I cooked on 400 for an hour. Popped it in for 10 more minutes for rice. Also added the vegan mozzarella and the combination was a party in my mouth! Definitely getting added to rotation. Thanks!
Thank you so much for the feedback, Jane! I’m glad it turned out great.
Looks delicious and can’t wait to try! Do I drain the artichokes?
Yes, drain the artichokes!
Love making this! So easy and tastes even better the next day. I always top with some vegan parm. Do you think I could add mushrooms as well?
Just made it and devoured it- lovely taste- used a wild rice blend and it was perfect in 1 hour
Thank you for this recipe! I have recommitted to eating healthy this year and need to find recipes that please my kids as well. This one hit the spot! Love your blog!
Happy to hear it and glad that you’re enjoying the recipes!
Thank you for this recipe! I have recommitted to eating healthy this year and need to fine recipes that please my kids as well. This one hit the spot! Love your blog!
So glad you can enjoy some healthy meals with your kids!
I am speechless! Such simple ingredients with such yummy flavours! Thank you! Thank you!
This recipe is incredibly good! Super flavorful, and easy to do. I did use light coconut milk and it was perfect this way. You know how to play with the flavors caitlin! I’m excited to have this for lunch tomorrow!
Thanks for the kind words!
This was perfect as a Christmas dinner side dish for my dairy allergic father and vegetarian sister. I was skeptical after reviewing the ingredients (I love all of the ingredients but couldn’t see how they would pull together as a cohesive dish) but thought a billion glowing reviews could not be wrong. Am I glad I trusted all of you! This is my absolute favorite side dish now. It is addicting! Bravo!
Glad you tried it out and that it lived up to the expectations! Also happy to hear that it would work for your family!
Delicious! I could eat the whole pan 🙂
This was so good! Next time I will double spinach. I used marinated artichokes. It was so easy, and YUM! Thanks, looking forward to others!
Happy to hear you liked it! Thank you!
Sounds delicious. Do you drain beans and artichokes before mixing in baking dish?
Yes! Both beans and artichokes drained!
I made this as part of Sunday meal prep and reheated for lunch today. This recipe is going in my regular rotation for sure. Yummy, wholesome, easy, pantry ingredients and only two things to clean. My boyfriend said it reminded him of spanakopita, which he loves, but hasn’t had in years since becoming lactose intolerant. Awesome recipe!
Yay! Love hearing when a recipe gets put into a rotation. Also, happy to hear that it brought back some memories for your boyfriend!
AMAZING!!! I’m still so amazed at how simple this was to make- crazy that pouring boiling liquid over dry rice & baking WORKS! the flavors and creamy texture were just divine- can’t wait to have this in the regular meal prep rotation!
I used a wild brown rice blend & full jar of marinated artichokes, chopped (both from Trader Joes), plus half a bag of fresh chopped spinach- had to bake it for 65 mins as recommended in the recipe notes, and I’m obsessed with the texture the wild rice gives! With the creamy beans and tangy flavor, I’m really so obsessed
Those additions sound great! So glad you made it and liked it!
This was delicious! I had to leave a comment to say THANK YOU. Even my picky 5 year old boys loved it. We have loved everything of yours we have tried, but this was our fave so far!
Yay! Getting the thumbs up from kids is always reinforcement we’re on the right path!
Making this for the 5th time today !! So simple to make and soooo delicious !!!
Oh wow! So glad you’re getting so much use from it!
This was so delicious and such a time saver! We tried to portion ourselves, but failed miserably because this dish is sooo good! Taste even better the next day! Thank you!!!
Happy to hear you liked it so much! Thanks!