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’!

Who doesn’t love simple and delicious meals? I know many people have been busy and stressed out over the past few months, so this recipe aims to make life a little bit simpler.

Here’s everything you need to make this recipe:

• Casserole Dish – I am using a 3-quart baking dish for this recipe, similar to the one found here.
• Cooked Rice – You can use day-old rice or if you want to make things super easy for yourself, these Seeds of Change packets work great too.
• Frozen Spinach – You’ll want to thaw the spinach prior to using it, so if you’re going to make this recipe, take your frozen spinach out now!
• Artichoke Hearts – The one’s in a can in water or oil. If you want to add some extra pizazz to this recipe you can also use marinated artichoke hearts as well.
• Vegan Cream Cheese – I used the Tofutti brand cream cheese for this recipe, but Kite Hill and Miyoko’s would work well also.
• Vegan Mozzarella Cheese Shreds – I used Follow Your Heart shreds for this recipe, but I can also recommend Violife, Miyoko’s, or Daiya cheese shreds.
• Soy Milk – You can use any plant milk that you’d like for this recipe, but I am using soy milk today. Just make sure whatever you choose to use is unsweetened.
• Garlic – I recommend using fresh garlic for this recipe, but you can also use garlic powder if you’d like.

The flavor combination of spinach and artichoke is just about as classic as it gets. This recipe is essentially the dip we all know and love mixed with rice and vegan cheese, and baked to perfection.

The beauty of this spinach and artichoke casserole is that you can prepare it in about 5 minutes in the morning, cover it, put it in the fridge, and then pop it into the oven when you’re ready to enjoy it.

Print