Thanksgiving Series: Creamy Bacon Green Bean Casserole

Ingredients:

• 5 Tbsp vegan butter (I used Miyoko’s)

• 1/2 lb vegan bacon, chopped (I used Benevolent Bacon)

• 2 cloves garlic, minced

• 2 cups mushrooms, chopped

• 1/4 tsp salt

• 1/2 tsp pepper

• 3 Tbsp flour

• 1.5 cups oat milk

• 1 cup veggie broth

• 16 - 20 oz green beans, fresh or frozen

• 1 can (4 cups) crispy fried onions (check ingredients to make sure they’re vegan! ! I used Whole Foods brand)

• 1 cup vegan Parmesan cheese (I used Follow Your Heart)

Instructions:

1. Preheat oven to 350 Fahrenheit.

2. Melt 3 Tbsp butter in a large cast iron skillet over medium-high heat.

3. Add bacon saute until crispy. Remove from pan and set aside.

4. Add remaining 2 Tbsp butter to the pan along with garlic, mushrooms, salt, and pepper. Saute for a few minutes until mushrooms start to release some of their moisture.

5. Sprinkle veggies with flour and stir to coat. Cook one more minute.

6. Stir in oat milk, broth, and green beans, and bring to a simmer/low boil. Cook for about 4 minutes.

7. Take off heat and stir in cooked vegan bacon and 2 cups crispy fried onions.

8. Top with an even layer of vegan Parmesan cheese, followed by the remaining 2 cups of crispy onions.

9. Bake for 20-25 min until browned.

10. Enjoy!