healthy vegan casserole

<em>This Spinach &amp; Artichoke Casserole is hearty, filling, &amp; made from warm-weather ingredients for a creamy, veggie-packed meal that’s perfect year-round.</em>

Vegan Spinach &amp; Artichoke Casserole

coconut milk (1 3/4 cup or 400 ml)

(120 ml) vegetable broth (vegetable

lemon (3

nutritional yeast

tsp sea salt

15.5-ounce

(240 g) artichoke hearts, roughly chopped (1 can)

shallot,

garlic,

dry white rice*

Preheat

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

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.

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.

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.

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

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

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) &amp; 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!!

Fantastic dish. VERY satisfying. Delicious for EVERYONE

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.

This Vegan No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

No-Boil Chickpea Noodle Casserole

cashews,

filtered water

vegan chicken-flavored bouillon (or sub 3 1/2 cups veg broth)

smoked paprika

poultry seasoning*

garlic powder

black pepper,

pasta*

chickpeas,

yellow onion, diced

celery,

(100 g) carrot, peeled and diced

(100 g) frozen peas; no need to thaw

Prep

preheat the oven to 425F and set a 9&#215;13&#8243; casserole pan aside.

Blend

add the soaked and drained cashews, water, bouillon, nutritional yeast, smoked paprika, poultry seasoning, garlic powder, and black pepper to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.

add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 50 minutes. Remove from the oven and let sit for 5 minutes before uncovering. You may notice that the pasta is cooked, but a few noodles on top are not covered in sauce; because of this, I like to stir the casserole before serving, to evenly distribute the sauce.

warm; leftovers can be stored in the fridge and are best eaten within 5 days

This was amazing! I have to admit I was skeptical that the pasta would turn out but it was perfect.

So delicious! I made this with the Barilla red lentil rotini for a little more protein and it came out fantastic! So creamy and flavorful, I will definitely be making it again!

I made this with and without draining the water the cashews soaked in and, keeping the water made the sauce so much better!  Definitely give it a try!

I used the water the cashews soaked in too. Very tasty but next time I’ll add more spices…maybe more poultry seasoning and some sage.

This recipe is if a staple in our house! It’s one of my favorite meals EVER. It’s so fun, easy, and filling. But most of all incredible delicious. We add hot sauce if we’re in the mood, which may sound weird but strangely goes perfectly! Highly recommend this recipe.

This has quickly become a monthly staple in our house! We’re loving the No-boil and Dump-and-bake with our young kids. Thanks for continuing to make such simple and reliable recipes!

This is such a tasty recipe! Are the leftovers freezer friendly?

LOVED this recipe! The oven had barely preheated by the time I finished prepping, then it was completely hands-off until time to eat. The perfect meal prep dish to fuel you for the week! Tastes exactly like chicken pot pie, with the addition of noodles to make for a lighter yet cozy meal. I doubled the chickpeas and added some broccoli, then served with hemp seeds on top to up the protein and add a bit more texture. Can’t wait to eat the leftovers tomorrow!

This was so good, and so easy!  It completely fit the comfort food need on a cold night.  We so love your recipes, thank you!

This recipe is genius!! So delicious!!! And easy!!! My 2 year old practically made most of it! Lol okay he did all the dumping lol How can you NOT add this to your meal rotation?? This one is a TOTAL KEEPER!!

This recipe is fantastic, creamy, and savory and works well as a base formula for endless substitutions.  I was out of cashews so I substituted a cup of tahini and said a prayer - it still turned out creamy and delicious!  Also was out of rotini so I substituted chinese egg noodle spaghetti, broken up, and it came out very good, like a "tetrazzini".   I highly recommend getting Caitlin's cookbook as well - I've been cooking through it during the 2022 holidays and it is great for the busy, normal working person who needs practical, day-to-day recipes.

This was ok but my family felt it needed more flavor.  I used veggie broth and poultry seasoning as suggested.  Any ideas on what to add?  Maybe more garlic powder or fresh minced garlic instead?  Thanks!

We LOVE this recipe!   It is delicious and easy!  We have it nearly every week!

This was so easy and so delicious! Thank you Caitlin!! Also thanks to everyone in the comments, I can make this for my nut-sensitive daughter too :)

https://content.jwplatform.com/videos/rq1MKeXu.mp4

This No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

Top 2 healthy vegan casserole recipes from across the web

The most viewed healthy vegan casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Spinach & Artichoke Casse...

No-Boil Chickpea Noodle Casserole

Top 2 healthy vegan casserole recipes from across the web

The most viewed healthy vegan casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spinach &amp; Artichoke Casse...

No-Boil Chickpea Noodle Casserole

The most viewed healthy vegan casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Spinach & Artichoke Casse...