Vegan Green Bean Casserole
Ingredients
Crispy Shallots
-
4
medium
shallots
-
2
Tablespoons
olive oil or avocado oil
-
1
teaspoon
balsamic vinegar
-
a pinch
kosher salt
Green Beans
-
¼ – ⅓
cup
vegetable broth or water
-
1
pound
green beans
Dairy Free Condensed Mushroom Soup
-
2
Tablespoons
unsalted vegan butter or clarified butter
-
10
ounces
sliced cremini mushrooms
-
1 ½
teaspoons
kosher salt
-
1 ¾ to 2
cups
canned coconut milk
-
2
cloves
garlic
-
¾
teaspoon
ground black pepper
-
½
teaspoon
onion powder
-
¼
teaspoon
smoked paprika (optional)
-
1 ½
Tablespoons
cornstarch or arrowroot starch
-
1 ½
Tablespoons
non-dairy milk or water
Optional Toppings
-
to taste
gluten free fried onions
-
to taste
gluten free panko
-
to taste
toasted nuts
Instructions
- Fry the sliced shallots in oil until light brown and crisp, then season with salt.
- Add broth to the skillet, place green beans in a steamer basket, and steam until tender.
- In the same skillet, melt vegan butter, add mushrooms and salt, and cook until tender.
- Pour in coconut milk and stir in seasonings, bringing to a light boil.
- Prepare a slurry with cornstarch and water, then add to the mushroom mixture to thicken.
- Combine the green beans with the mushroom sauce, season to taste, and top with crispy shallots.
- Bake in a preheated oven until warmed through.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
167
Total fat
13.1g
Total carbohydrates
12g
Total protein
2.4g
Sodium
381.3mg
Cholesterol
12.2mg
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