Vegan Green Bean Casserole
Ingredients
The casserole
-
1
pound
Green Beans, stems removed and halved
-
2–3
pieces
Shallots or 1 small red onion
-
2
tablespoons
Olive oil
-
3
tablespoons
Panko or breadcrumbs
-
1
tablespoon
Flour
-
generous pinch
Salt and Pepper
Creamy Mushroom Sauce
-
3
tablespoons
Olive oil or vegan butter
-
½
piece
Onion, diced
-
8
ounces
Mushrooms, sliced
-
2–4
cloves
Garlic, rough chopped
-
1
teaspoon
Thyme
-
1
teaspoon
Salt
-
½
teaspoon
Pepper
-
3
tablespoons
Flour or GF flour blend
-
1
cup
Veggie broth
-
1
cup
Nut or soy milk
-
1
teaspoon
Miso paste or splash soy sauce
-
½
teaspoon
Dijon mustard (optional)
-
1
teaspoon
Lemon zest (optional)
Instructions
- Preheat the oven to 350°F.
- Blanch the green beans in salted boiling water for about 5-6 minutes, then drain and rinse with cold water.
- Prepare the crispy onions by slicing shallots or onion, tossing with olive oil, panko, salt, and pepper, then baking until golden.
- Make the mushroom sauce by sautéing onions and mushrooms, adding garlic, thyme, salt, and pepper, then thickening with flour and adding veggie broth and nut milk.
- Assemble the casserole by placing blanched green beans in a greased baking dish, pouring the mushroom sauce over them, and topping with crispy onions.
- Bake uncovered for 20-25 minutes until golden and bubbling.
Nutrition Facts (estimated)
Servings
4-6
Calories
198
Total fat
13g
Total carbohydrates
18.1g
Total protein
5.2g
Sodium
645mg
Cholesterol
0mg
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