Preheat oven to 190°C (375°F). Grease your baking dish like you’re prepping for greatness.
Heat olive oil in a pan and sauté onion until soft and translucent.
Add garlic and cook until fragrant — your kitchen should smell heavenly right now.
Add plant-based chicken strips and cook for 5 minutes until lightly browned.
In a saucepan, melt vegan butter and whisk in flour to form a roux.
Slowly pour in almond milk while whisking to avoid lumps.
Stir in nutritional yeast, vegan parmesan, salt, pepper, and paprika until the sauce thickens beautifully.
Combine cooked rice, spinach, and sautéed chicken mixture in a bowl.
Pour the creamy garlic parmesan sauce over it and stir to coat everything evenly.
Transfer the mixture into the baking dish and spread evenly.
Sprinkle extra parmesan on top — because self-control is overrated.
Bake for 25–30 minutes until golden, bubbly, and irresistible.
Garnish with parsley, drizzle lemon juice, and serve warm.
