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

GFGluten FreeNFNut FreeOFOil FreeVVegan

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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

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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.

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  1. The Spinach Artichoke recipe was outstanding! My husband has been complaining because lately we’ve been in a recipe rut & had a few disappointing new recipe failures. But he lit up after the first bite & said, “now this is more like it”! We loved the creamy flavor & were surprised at how filling it was. THANK YOU 🤗 for a 5-star dinner!!

  2. I made this with quinoa and it was delicious!!! We only baked it for about 25 minutes. Thank you for sharing cannot wait to try other recipes.

    1. Yes, you can use farro instead of rice. Please note that farro may have a longer cooking time compared to white rice.

    2. I just finished eating….this is delicious!! I skipped the shallots (personal preference) and added mushrooms. So easy and good…I’ll definitely be making this again! Thank you! 🥰

  3. Genuinely love this recipe!! It’s an 11/10!! I have made this recipe so many times in the past couple years for my family, and whenever I go too long without making it, they are always begging me to cook it up! Recently, I have been making it with brown rice to be a bit more healthy, but either way this casserole is a staple in my house!

  4. This is my favorite dump and bake from you so far. This is my husband’s favorite too. Thanks so much for this recipe!

  5. So good! I’m my family loved it. Cannot taste coconut at all. So flavorful!!!

    I made a few tweaks but amazing!!! I omitted the spinach and used only 1 can of beans and added 1/2c dry white wine (tbh when I read the recipe I misread dry white rice for dry white wine, so upon rereading I thought why-not!)

    1. I also misread dry white wine. I guess I know where our minds are. I’ll have to drink it now that it is open.

    1. Glad you found it delicious, Cameron!

      If you divide the total recipe into 6 servings, you would get the following approximate nutritional values per serving:
      Calories: 230-325
      Total Fat: 13-20 g
      Saturated Fat: 10-15 g
      Cholesterol: 0 mg
      Sodium: 366-550 mg
      Total Carbohydrates: 26-40 g
      Dietary Fiber: 5-8 g
      Sugars: 2-4 g
      Protein: 8-12 g
      These values are just an estimate and may vary depending on the exact brands and quantities of ingredients used. Additionally, this recipe contains ingredients such as full-fat coconut milk and nutritional yeast that are high in calories and fat, so it should be consumed in moderation as part of a balanced diet.

  6. I make this casserole often because everyone likes it. The only small changes I make to the recipe is to use artichokes marinated in oil, because I find this adds even better flavour, and I do 2 shallots instead of 1 (I just love anything onion).

  7. I’ve never made a recipe from Caitlin that I didn’t like. This one is SO simple. I make it a couple times a month. It’s filling and tangy and rich and delicious. I hope you make it!

  8. I absolutely adore this recipe, and I’ve made it twice! The flavors are GREAT! I’m looking to make it again with less rice because I need to limit starchy carbs. If I use 1/2 cup dry white rice instead, would I also cut the saucepan/liquid ingredients by half? And would I need to adjust the cook time? Thank you!

    1. So glad you enjoy the recipe, Jeana! Yes, roughly half of the amount of liquid will do for 1/2 a cup of rice, I’d do about 1 cup coconut milk and 1/4-1/3 cup of broth.

  9. I made this the other night for dinner and yum! So delicious! It made enough that I’ve been eating it for lunch for the past few days. I didn’t have frozen spinach so subbed frozen chopped kale which worked great. One question – what is the purpose of the optional parchment paper under the foil? Thanks. Can’t wait to try another dump & bake recipe!

    1. Glad you enjoy it, Christine! The parchment paper provides a partial barrier to the steam’s escape without fully blocking it.

  10. I added a healthy grind of mixed peppers as well as a t of poultry seasoning. I also used 1/3 chopped frozen kale and 2/3 spinach.
    I also used brown basmati rice and topped with vegan parmesan.
    Hub declared it delicious.

  11. If I could give this 10+ stars I would. First off, super easy to make (dump and bake is a lifesaver when the idea of making dinner is impossible during the work week) & from a nutritional standpoint I love that is a complete protein! I love the flavor of the artichoke teamed with the creaminess of the beans. The 2nd night I had this for leftovers, I used it as a dip with some tortilla chips as I was craving a crunch texture. Personally, I liked the crunch element from the chips. So I recommend some nice chips to have with this. Totally going to make this again!!! I love your dump and bake recipes!!

  12. I usually use almond milk so I was iffy about the coconut milk and wow it was amazing! Adding this to my weekly rotation 😋

  13. Made it with fresh spinach and added a bit extra liquid- works great. Really hearty and flavourful dish!