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Ingredients
  • 1 13.5-ounce can of full-fat coconut milk ( 1 ¾ cup or 400 ml)
  • ½ cup ( 120 ml) vegetable broth ( vegetable or vegan chicken-flavored)
  • Juice of 1 lemon ( 3 to 4 tablespoons)
  • 2 tablespoons nutritional yeast
  • ½ 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
Steps
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