Vegan Green Bean Casserole
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Vegan Green Bean Casserole

Course: dinner
Cuisine: American, Vegan
Keyword: holidays, side dish
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 people
Author: Shelly Hughes
Vegan Green Bean Casserole
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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
  • 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.