Vegan Spinach & Artichoke Casserole with White Beans

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

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

Directions at frommybowl.com

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