1lbgreen beans (rinsed and trimmed) or frozenFresh or Frozen Green Beans
1cupyellow onion, minced
2-3garlic clove, minced1 tbsp garlic minced
1cupthinly sliced mushrooms, baby portobello, button mushrooms, cremini mushrooms or mix of different types
2tbspcorn starchcan substitute arrowroot flour
1cupunsweetened plain almond milk
1½cupFrench fried onionsmake sure they are vegan
salt and pepper to tasteto taste
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.
This recipe will remain good in the refrigerator for a few days.