Vegan Green Bean Casserole
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Prep Time:10 Minutes
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Cook Time:PT35M25 Minutes
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Yield:4-6 Servings
- 1 pound green beans trimmed, rinsed and cut in half
- Sea salt and black pepper to taste
- 2 tablespoons vegan butter
- 1 medium shallot chopped
- 2 cloves garlic minced
- 1 cup finely chopped mushrooms (baby bella, cremini, button,etc.)
- 2 tablespoons all-purpose flour
- ¾ cup vegetable broth
- 1 cup unsweetened plain almond milk
- 1 ½ cups crispy fried onions (divided)
- 453.59g green beans trimmed, rinsed and cut in half
- Sea salt and black pepper to taste
- 25.56g vegan butter
- 1 medium shallot chopped
- 2 cloves garlic minced
- 236.59ml finely chopped mushrooms (baby bella, cremini, button,etc.)
- 25.56g all-purpose flour
- 177.44ml vegetable broth
- 236.59ml unsweetened plain almond milk
- 354.88ml crispy fried onions (divided)
Give the vegans in your life a little love with this flavorful spin on a holiday classic. Mushrooms and almond milk never hurt anybody!
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until blanched. Drain and place in an ice water bath to stop the cooking process.
In large oven-safe skillet over medium heat, add vegan butter and melt. Add shallots and garlic. Season with salt and pepper and stir occasionally. Cook for 2-3 minutes until fragrant. Add mushrooms and cook for an additional 3-4 mins until lightly browned.
Sprinkle in flour and whisk to stir and coat the veg. Cook for a few minutes and gradually add vegetable stock, stirring to incorporate.
Gradually whisk in almond milk. Season with more salt and pepper to taste and bring to a boil reducing heat to simmer. Cook for 5-10 minutes until thick and bubbly.
Remove from heat and add ½ cup of fried onions and cooked green beans. Toss well to fully incorporate and top with remaining fried onions.
Bake for 15 mins, or until warmed through and browned on the top, serve and enjoy!