Ingredients
Casserole
- 1 ½ cups long grain or basmati brown rice
- 2 ½ cups water
- ¼ tsp fine sea salt
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- ½ tsp fine sea salt
- Freshly ground black pepper, to taste
- ½ tsp chili flakes
- 1 ½ tsp dried rosemary
- 1 ½ tsp dried thyme
- 1 cup artichokes in brine (drained and chopped)
- 6 packed cups spinach, chopped
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 2 tbsp balsamic vinegar
- 2 tbsp freshly squeezed lemon juice
- ½ cup vegan parmesan*
Herb Aioli
- ½ cup vegan mayonnaise (such as Chosen Foods vegan mayonnaise)
- ½ cup fresh herbs (basil or parsley)
- 1 medium garlic clove, minced
- 1 tbsp freshly squeezed lemon juice
Instructions
- Cook the Brown Rice: Rinse the brown rice thoroughly using a fine mesh sieve. In a medium saucepan, bring 2 ½ cups of water and a pinch of salt to a boil. Add the rinsed rice, reduce heat to low, cover, and cook for 45 minutes until tender. Remove from heat and fluff the rice lightly with a fork.
- Sauté Aromatics and Vegetables: While the rice is cooking, heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, and ½ tsp salt. Cook, stirring occasionally, for about 8 minutes until the onions are nicely browned and fragrant. Season with freshly ground black pepper, chili flakes, dried rosemary, and thyme, stirring to incorporate.
- Add Main Ingredients: To the skillet, add the chopped artichokes, chopped spinach, cooked chickpeas, cooked brown rice, balsamic vinegar, and lemon juice. Stir everything together until well combined and heated through.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil. Transfer the rice and chickpea mixture into the dish and evenly spread it out. Sprinkle ½ cup of vegan parmesan cheese on top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes until the top is golden and bubbly.
- Make the Herb Aioli: Meanwhile, prepare the herb aioli by blending together the vegan mayonnaise, minced garlic, fresh herbs (basil or parsley), and lemon juice until smooth and creamy. If you prefer a lighter option, you can substitute with a green avocado sauce.
- Serve: Serve the casserole warm, topped with extra vegan parmesan and the herb aioli for added flavor and creaminess.
Notes
- Make the hemp cashew parmesan according to the referenced recipe but omit hemp seeds and use an additional ½ cup of cashews instead.
- For extra flavor, add a handful of sliced pitted Kalamata olives to the casserole mix before baking.
- The recipe can be made gluten-free by ensuring all ingredients, such as vegan parmesan and mayonnaise, are certified gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
