Vegan Green Bean Casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Course: dinner

Cuisine: American, Vegan

Keyword: holidays, side dish

Servings: people

Author: Shelly Hughes

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

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.

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

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.

This recipe will remain good in the refrigerator for a few days.