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This Vegan Spinach & Artichoke Casserole is a warm, satisfying, and comforting baked meal filled with creamy rice, tender vegetables, hearty beans, and bright lemon flavor.
Inspired by the classic combination of spinach and artichokes, this plant-based version transforms those familiar ingredients into a filling casserole that works beautifully as a cozy main dish.
The creamy base begins with full-fat coconut milk and vegetable broth, creating a rich sauce that cooks directly with the rice in the oven.
Nutritional yeast adds a savory, cheesy-style flavor, while fresh lemon juice brings brightness that balances the richness of the casserole.
Great Northern, Navy, or Cannellini beans make the dish extra hearty, while chopped artichoke hearts contribute their distinctive tangy flavor and tender texture.
Thoroughly drained spinach blends throughout the casserole, adding color and vegetable goodness without making the finished dish watery.
Shallot and garlic provide aromatic depth, helping every bite taste savory and well-rounded.
After baking, the casserole becomes creamy, tender, and comforting, with soft rice surrounded by flavorful vegetables and beans.
An optional topping of vegan parmesan or dairy-free cheese can add an extra finishing touch.
Whether served for a family dinner or prepared ahead for leftovers, this hearty vegan casserole offers an appealing combination of creamy texture, vibrant vegetables, and satisfying flavors.
Creamy Vegan Spinach & Artichoke Rice Casserole
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 375°F (190°C). Set out a 9×13-inch casserole dish or a similar-sized baking dish.
- Prepare the Creamy Liquid: Add the full-fat coconut milk, vegetable broth, lemon juice, nutritional yeast, and sea salt to a medium saucepan. Place the pan over high heat and bring the mixture to a boil.
- Assemble the Casserole: While the liquid is heating, add the beans, roughly chopped artichoke hearts, thoroughly drained spinach, diced shallot, minced garlic, and dry white rice to the casserole dish. Mix the ingredients together, then spread them evenly across the bottom of the dish with a spatula.
- Add the Hot Liquid: Once the coconut milk mixture reaches a boil, carefully pour it evenly over the ingredients in the casserole dish.
- Cover the Dish: Cover the casserole with a layer of parchment paper, if using, followed by a tightly placed layer of aluminum foil.
- Bake the Casserole: Place the covered dish on the middle rack of the oven and bake at 375°F (190°C) for 45 minutes.
- Rest and Uncover: Remove the casserole from the oven and let it rest for 5 minutes. Carefully remove the foil and parchment paper, if used.
- Serve: Divide the warm casserole into serving bowls and finish with vegan parmesan or other dairy-free cheese, if desired.
Notes
- Drain the thawed spinach very thoroughly before adding it to the casserole to avoid excess moisture in the finished dish. A fine metal strainer can help, and squeezing the spinach by hand removes additional liquid.
- Great Northern beans, Navy beans, or Cannellini beans can be used while keeping the same quantity.
- White rice should be used as written because white and brown rice require different cooking times.
- If using brown rice, keep the ingredient amounts the same, but bake the casserole at 400°F for 60 minutes.
- For a coconut-free alternative, a thick and creamy dairy-free milk such as oat milk may be used, although the texture may vary.
- For a cheesier finish, sprinkle up to 1 cup of dairy-free shredded cheese over the casserole after adding the hot liquid, then cover and bake as directed.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.
Chef’s Secret
The most important detail for a successful Spinach & Artichoke Casserole is removing as much moisture as possible from the thawed spinach.
Frozen spinach naturally holds a significant amount of water, and leaving too much of that liquid behind can dilute the creamy coconut milk mixture and affect the casserole’s final texture.
After thawing, place the spinach in a fine metal strainer and press firmly to release excess moisture.
For even better results, squeeze small handfuls with your hands until very little liquid remains.
This simple preparation step helps maintain the intended creamy consistency while allowing the rice, beans, artichokes, and seasonings to cook in a flavorful, properly balanced liquid.
Serving Suggestions
Serve this warm and creamy casserole as a satisfying main dish with vegan parmesan sprinkled over each portion or an additional dairy-free cheese topping.
A simple fresh salad can provide a lighter contrast to the rich and hearty texture of the casserole, while extra lemon juice can add brightness for those who enjoy a more pronounced citrus flavor.
The dish can also be served in individual bowls for an easy, comforting meal.
Because it contains rice, beans, spinach, and artichokes, it is substantial enough to stand on its own while still pairing nicely with fresh vegetable-based sides.
Conclusion
This Vegan Spinach & Artichoke Casserole brings together creamy coconut milk, tender rice, hearty beans, flavorful artichokes, and spinach in one comforting baked dish.
Bright lemon juice and savory nutritional yeast help balance the rich texture, creating a satisfying meal with familiar spinach-and-artichoke flavors.
Easy to prepare and convenient for leftovers, this casserole is a practical and comforting option for a warm plant-based dinner.
