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Donna R. Luis

Creamy Vegan Spinach & Artichoke Rice Casserole

A hearty and creamy vegan casserole made with white beans, artichoke hearts, spinach, rice, coconut milk, lemon juice, garlic, and shallot. Baked until tender and flavorful, this comforting dish combines a rich, creamy texture with bright lemon notes and savory vegetable flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Creamy Cooking Liquid
  • 1 13.5-ounce can full-fat coconut milk (1¾ cups / 400 ml)
  • ½ cup 120 ml vegetable broth
  • Juice of 1 lemon 3 to 4 tablespoons
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
Casserole
  • 2 15.5-ounce / 440 g cans Great Northern, Navy, or Cannellini beans, about 2½ cups cooked beans
  • 1 8.5-ounce / 240 g can artichoke hearts, roughly chopped
  • 1 10-ounce / 280 g bag frozen spinach, thawed and thoroughly drained
  • 1 large shallot diced
  • 3 cloves garlic minced
  • 1 cup dry white rice
Optional for Serving
  • Vegan parmesan or other dairy-free cheese

Equipment

  • 9×13-inch casserole dish or a similar-sized baking dish
  • Medium saucepan
  • Measuring cups and measuring spoons
  • Cutting board
  • Knife
  • Spatula
  • Fine metal strainer, for thoroughly draining the spinach
  • Parchment paper, optional
  • Aluminum foil

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the Hot Liquid: Once the coconut milk mixture reaches a boil, carefully pour it evenly over the ingredients in the casserole dish.
  5. Cover the Dish: Cover the casserole with a layer of parchment paper, if using, followed by a tightly placed layer of aluminum foil.
  6. Bake the Casserole: Place the covered dish on the middle rack of the oven and bake at 375°F (190°C) for 45 minutes.
  7. 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.
  8. 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.