Thanksgiving Series: Green Bean Casserole
Ingredients:
1 lb fresh green beans, trimmed (ends cut off) and cut in half
1 shallot, minced
3 Tbsp vegan butter (I used Miyoko’s)
3 cloves garlic, minced
2.5 cups mushrooms, diced (I used a mix of white button and baby bella)
2 Tbsp flour (or corn starch to make Gluten Free)
2 Tbsp nutritional yeast
1 cup veggie broth (I used Imagine brand’s “no-chicken” broth)
1 cup unsweetened plant-based milk (I used Oatly oat milk, which I find to be the creamiest)
2 cups crispy french-fried onions (check the can to make sure they are vegan! And if you are gluten-free, try: Sprouts for store-bought, or this recipe from The Country Basket blog if you prefer to make them yourself!)
Salt and pepper, to taste
Instructions:
Preheat oven to 400 degrees Fahrenheit. Grease a large casserole dish with vegan butter or oil of choice.
Bring a large pot of salted water to a rolling boil. Boil green beans for 5 min, drain, place in a large mixing bowl of ice water, and set aside.
Meanwhile, in a large skillet, melt butter over medium heat. Saute garlic and shallots until soft. Add mushrooms to the pan and sauté for about 4 minutes.
Slowly add flour and nutritional yeast and stir quickly to prevent lumps. Add in veggie broth and stir to incorporate.
Add oat milk stir. Season with a 1/2 tsp more salt and pepper (or to taste) and bring to a low boil. Then cook for about 10 more minutes over medium-low until thickened a bit.
Remove from heat add 1/2 of the fried onions and stir to incorporate. Add green beans and stir until beans are well coated.
Pour mixture into greased baking dish and cover with remaining fried onions.
Bake for 20 minutes until browned on top.
Enjoy!
