First, preheat the oven to 400° F and make your Almond Parmesan according to the recipe and instructions below.
Next, add the coconut milk, veggie broth, lemon juice, nutritional yeast, and salt to a medium pot and bring to a boil over medium-high heat.
While this is heating up, add the beans, artichoke hearts, spinach, shallot, garlic, and rice to a 9×13″ casserole dish. Mix everything up to combine and then, using a spatula, spread the mixture out evenly across the bottom of the casserole dish.
When your coconut milk mixture comes to a boil, carefully pour it over the casserole and mix everything to combine. Cover your casserole with a layer of aluminum foil and place on the middle rack of your oven.
Bake for 60 minutes and test the rice to make sure it’s soft. If it’s still a bit hard, leave it in for 5-8 more minutes.
Once the casserole is done, remove it from the oven and let it sit for 5 minutes before uncovering. Cover the top of the casserole with a generous amount of Almond Parmesan and serve while it’s hot!
Leftovers taste even better and will last in the fridge for up to 5 days.
Make sure to drain your spinach thoroughly and get as much liquid out as possible. I like to wrap it in a clean dish towel and twist it over the sink to squeeze out most of the water. Also, make sure to pat your artichoke hearts as dry as possible before chopping. You want to get as much water out of these as possible, as well.
Grab a small bowl, and whisk together the almond flour, nutritional yeast, salt, onion and garlic. Be sure to break down any clumps of almond flour. Done!
Sprinkle this on anything and everything.