Main - Vegan spinach & artichoke casserole recipes

Author: Gary Hill  

You will love this delicious vegan spinach and artichoke pasta bake recipe. This Spinach & Artichoke Casserole is hearty, filling, & made from warm-weather ingredients for a creamy, veggie-packed meal that’s perfect year-round.

Vegan Spinach & Artichoke Casserole

Vegan Spinach & Artichoke Casserole
This Spinach & Artichoke Casserole is hearty, filling, & made from warm-weather ingredients for a creamy, veggie-packed meal that’s perfect year-round.
Provided by: Caitlin Shoemaker
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 1 13.5-ounce can of full-fat coconut milk (1 3/4 cup or 400 ml)
  • 1/2 cup (120 ml) vegetable broth (vegetable or vegan chicken-flavored)
  • Juice of 1 lemon (3 to 4 tablespoons)
  • 2 tablespoons nutritional yeast
  • 1/2 tsp sea salt
  • 2 15.5-ounce (440 g) cans of Great Northern, Navy, or Cannelini beans (~2.5 cups cooked beans)
  • 8.5 ounces (240 g) artichoke hearts, roughly chopped (1 can)
  • 1 10-ounce (280 g) bag of frozen spinach, thawed and drained*
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 1 cup dry white rice*
  • Optional: vegan parmesan or other dairy-free cheese, for serving
How to cook:
  1. Preheat
  2. the oven to 375F and set a 9×13″ or similar pan.
  3. Prepare
  4. 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.
  5. Bake
  6. 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.
  7. Serve
  8. 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.
Notes: Vegan Spinach & Artichoke Casserole with White Beans, This Spinach & Artichoke Casserole is hearty, filling, & made from healthy and wholesome ingredients for a veggie-packed meal that's perfect

Easy Vegan Spinach & Artichoke Casserole

Easy Vegan Spinach & Artichoke Casserole
Take your mealtime to the next level with this easy and delicious vegan spinach & artichoke casserole. It's simple to make, requires just a handful of ingredients, and is ready in less than an hour. Let's get cookin'!
Provided by: Chris Petrellese
Total time: 50 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Homestyle
Number of ingredients: 8
Ingredients:
  • 3 cups of rice, cooked
  • 12 oz package frozen chopped spinach, thawed and drained
  • 9.9 oz jar of artichoke hearts, finely chopped
  • 8 oz vegan cream cheese, softened
  • 8 oz vegan mozzarella cheese, divided
  • ¾ cup of unsweetend soy milk
  • 3 cloves garlic, diced
  • Salt and pepper, to taste
How to cook:
  1. Preheat oven to 325ºF. Lightly grease a 3 quart baking dish.
  2. In a large bowl mix together vegan cream cheese, soy milk, and diced garlic.
  3. Add in cooked rice, spinach, half the vegan mozzarella, and artichoke hearts. Mix well.
  4. Pour the mixture into your baking dish and top with remaining vegan mozzarella shreds.
  5. Bake uncovered for 40 minutes
  6. Broil on high for 3-5 min or until cheese is melted and golden
  7. Season with salt and pepper to taste and serve hot.
  8. Enjoy!
Notes: Spinach Artichoke Quinoa Casserole {vegan & gf}, This healthy quinoa casserole is made with spinach, artichokes and chickpeas for a protein-packed meal that's great for meal prep, vegan and

Spinach & Artichoke Quinoa Casserole

Spinach & Artichoke Quinoa Casserole
This quinoa casserole is creamy, rich, comforting and also a cinch to make. It’s everything you want from a casserole, but it's vegan, gluten-free and healthy!
Provided by: Alyssa
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 1 tablespoon tamari (or miso paste)
  • 1 garlic clove
  • 1/2 a medium white onion
  • 1 tablespoon Italian seasoning
  • juice of 1 lemon
  • 3/4 cups water (or veggie broth for additional flavor)
  • 1 cup uncooked white quinoa
  • 1 15 oz can organic artichokes (in water, drained)
  • 1 15 oz can organic chickpeas, drained and rinsed
  • 1 cup steamed spinach (3 - 4 cups fresh)
  • 1/2 cup vegan parmesan (or cheese of choice)
  • 1 batch sauce
Nutrition:
  • Calories: 350 kcal
  • Carbohydrate: 40 g
  • Protein: 12 g
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Sodium: 755 mg
  • Fiber: 8 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 375ºF.
  2. Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
  3. In a large, oven-safe baking dish (13x9 works well), add the quinoa, chickpeas, artichokes, spinach and cheese. Stir togetehr so they're evenly distributed throughout the pan.
  4. Pour sauce over veggie-quinoa mixture. Stir with a wooden spoon until evenly incorporated in the pan and all ingredients have been submerged in sauce.
  5. Bake on center rack for 35 - 40 minutes until casserole is bubbling and the quinoa is cooked. Remove and let cool for 5 minutes, then serve.
  6. Garnish with a touch of cheese (or nutritional yeast) and enjoy!
Notes: Chickpea Brown Rice Spinach Artichoke Casserole (Vegan), FOR THE CASSEROLE: Olive oil, onion, garlic, salt, pepper, rosemary, thyme, chili flakes, artichokes in brine, spinach, brown rice, chickpeas,

Vegan Spinach Artichoke Pasta Bake

Vegan Spinach Artichoke Pasta Bake
You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! Nutfree.
Provided by: Vegan Richa
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
  • 7-8 oz pasta (, such as shells, penne or ziti)
  • 5 oz spinach ((thawed if frozen, finely chopped if fresh))
  • 14 oz can of artichoke hearts drained and chopped
  • 1 tsp oil
  • 1/2 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 7 oz firm tofu or silken tofu (, see notes for Soyfree )
  • 1 1/4 cup non dairy milk such as almond, oat, or soy
  • 1 tsp flour
  • 1/2 tsp onion powder
  • 1/4 tsp ground mustard
  • 1/2 tsp dried basil or dill
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast (more if needed )
  • 2 tsp lemon juice
  • 1 -2 tsp miso
  • 1/4 cup breadcrumbs
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried italian herbs such as oregano, (thyme, rosemary)
  • a good dash of salt
Nutrition:
  • Calories: 411.73 kcal
  • Carbohydrate: 60.11 g
  • Protein: 15.56 g
  • Fat: 13.92 g
  • Saturated Fat: 1.54 g
  • Sodium: 484.2 mg
  • Fiber: 6.48 g
  • Sugar: 4.6 g
  • Serving Size: 1 serving
How to cook:
  1. Cook the pasta according to instruction and set aside. thaw the spinach if using frozen. Chop the artichoke hearts.
  2. Heat oil in a skillet over medium heat. Add minced onions, garlic and pinch of salt and cook until golden.
  3. Transfer them to a blender with the rest of the sauce ingredients and blend everything until smooth. Taste and adjust flavor(salt, tang, cheesyness). Some tofus can take over the flavor so add more of the herbs and nutritional yeast if needed.
  4. Add some olive oil to a baking dish. Add the cooked pasta, spinach, chopped artichokes and the blended sauce. Toss to mix well. Rinse out the blender with 2 tbsp water and add.
  5. Sprinkle the pasta with breadcrumbs, pepper flakes, herbs, and a little salt and optional vegan parm. For the perfect brown topping, spray or drizzle with some olive oil.
  6. Bake the pasta at 400 F (205 C) for 22 mins. Then broil for a minute or so to brown the topping.
  7. Remove the dish from the oven, and serve. Store: Cool completely and refrigerate for upto 3 days.
  8. For making this on the stovetop:
  9. Combine the spinach, chopped artichokes and sauce and bring to a boil.
  10. Add the cooked pasta and mix well to combine. Cover and cook for 2 mins. Sprinkle in some pepper flakes, dried herbs, and vegan parm.
Notes: Chickpea Brown Rice Spinach Artichoke Casserole (Vegan), This vegan, gluten-free chickpea brown rice spinach artichoke casserole incorporates the beloved spinach-artichoke combination into a
Write a comment: