Step 1

the oven to 375F and set a 9×13″ or similar pan.

Step 2

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.

Step 3

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.

Step 4

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.