Preheat the oven to 375°F. Set out a 9x13 inch casserole dish.
Hot Liquid
In a medium pot, combine 1 can full-fat coconut milk (13.5 oz), 1/2 cup vegetable broth, juice of 1 lemon (3-4 Tbsp), 2 Tbsp nutritional yeast, and 1/2 tsp sea salt. Bring to a boil over high heat.
Casserole
While the liquid heats, add 2 cans white beans (Great Northern, Navy, or Cannellini, drained and rinsed), 8.5 oz artichoke hearts (roughly chopped), 10 oz frozen spinach (thawed and thoroughly drained), 1 large shallot (diced), 3 cloves garlic (minced), and 1 cup dry white rice to the casserole dish. Mix and spread evenly across the bottom.
Once the liquid comes to a boil, carefully pour it over the casserole. Cover with a layer of parchment paper (optional) followed by a layer of aluminum foil (not optional).
Bake on the middle rack for 45 minutes.
Remove from the oven and let sit for 5 minutes, then uncover. Top with vegan parmesan and serve.
Drain the frozen spinach thoroughly — place in a fine strainer and press out liquid, then squeeze fistfuls by hand. Excess water will make the casserole soggy.
For brown rice: keep all ingredients the same but bake at 400°F for 60 minutes instead.
For extra cheesy: sprinkle up to 1 cup of dairy-free shredded cheese on top before covering and baking.
Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in a pan with a splash of broth to rehydrate the rice.