Vegan Green Bean Casserole
Vegan Green Bean Casserole
Prep Time15 mins
Cook Time45 mins
Servings: 4 people
Ingredients
- 1 lb green beans (rinsed and trimmed) or frozen Fresh or Frozen Green Beans
- 1 cup yellow onion, minced
- 2-3 garlic clove, minced 1 tbsp garlic minced
- 1 cup thinly sliced mushrooms, baby portobello, button mushrooms, cremini mushrooms or mix of different types
- 2 tbsp corn starch can substitute arrowroot flour
- 3/4 cup vegetable broth
- 1 cup unsweetened plain almond milk
- 1½ cup French fried onions make sure they are vegan
- 1 tsp tamari
- salt and pepper to taste to taste
Instructions
Blanch Green Beans
- Prepare an ice bath for the green beans. To a large bowl add water and ice.
- In a large sauce pan or stock pot bring about 6 cups of water and 1 tsp of salt to a boil. Add in the green beans. Allow to boil for 3-4 minutes.
- Once the beans have been cooking for 3-4 minutes use a slotted spoon and remove the green beans and add to the ice bath so the beans can cool and retain their green color.
Mushroom Cream Sauce
- Preheat the oven 375 degrees
- To a saute pan add the onions with a little water and saute the onion for about 4 minutes. Next add in the mushrooms and saute for 4-5minute until they begin to shrink. Next add in the garlic and saute for about 1 minute.
- Mix in the corn starch to lightly coat the mushrooms, garlic and onion and stir. Next add in the vegetable broth and stir or use a whisk. Next add in the plain almond milk and tamari and continue you to stir as the sauce begins to simmer and thicken. For about 5 minutes.
- Salt and pepper to taste. Set aside
Prepare the Casserole.
- To a casserole dish add the green beans and mix in the mushroom cream sauce and the onion and mix together. Top the dish with any remaining onions.
- Add foil to the casserole and place in the oven for 30-35 minutes.
- Remove the the aluminim foil and bake for an additional 5- 10 minutes to brown.
Notes
This recipe will remain good in the refrigerator for a few days.