Step 1

Start by cooking the brown rice: To a medium saucepan, add 2 1/2 cups of water. Rinse and drain brown rice through a fine mesh sieve. Add to the pot along with a pinch of salt and bring to a boil. Turn down heat to low, cover, and cook for 45 minutes. Remove from heat and lightly fluff with a fork.

Step 2

Meanwhile, warm the oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until nicely browned, about 8 minutes. Add the pepper, rosemary, thyme, chili flakes, artichokes, spinach, chickpeas, cooked brown rice, balsamic, and lemon juice. Stir to combine.

Step 3

Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with olive oil and scoop the rice and chickpea mixture into it. Top with 1/2 cup of vegan parmesan cheese.

Step 4

Bake for 20 minutes.

Step 5

Meanwhile, make the aioli by blending together vegan mayonnaise, garlic, herbs, and lemon juice. Alternatively, make the Magic Green Avocado Sauce from this recipe if mayo isn’t your thing.

Step 6

Serve the casserole warm, with extra parmesan and aioli on top.