Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Vegan Green Bean Casserole


Scale

Ingredients

  • 16 ounces green beans, trimmed and cut into bite-sized pieces
  • 1 tablespoon vegan butter or sesame oil
  • ½ cup minced onion
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt 
  • Black pepper to taste
  • 8 ounces finely chopped button mushrooms
  • 2 tablespoons gluten-free all-purpose flour
  • ¾ cup vegetable broth
  • 1 cup unsweetened almond milk
  • 1 ⅓ cups crispy fried onions

Instructions

  1. Preheat the oven to 400 degrees F. Bring a large pot of water to boil over medium high heat. Add the green beans. Cook for 5 minutes. Remove with a slotted spoon and place in a colander to cool and drain. Set aside.
  2. Make the sauce by heating a medium saucepan over medium heat. Add the vegan butter. Once the butter has melted add the onion and garlic. Add a pinch of the sea salt. Cook and stir for a few minutes. Add the mushrooms and a few more pinches of sea salt. Cover and let them cook for 3 to 4 minutes. 
  3. Add the flour and stir it around for a few minutes. Gradually add the vegetable stock, whisking to prevent lumps. Slowly stir in the almond milk with a whisk. Reduce the heat to low and cook, lightly covered, for 5 minutes, or until it thickens up. Add ⅓ cup of the fried onions. 
  4. In a lightly oiled 2-liter glass casserole, spread the pre-cooked green beans in an even layer. Add the sauce to cover the green beans. Top with the remaining fried onions. Bake for 15 minutes, uncovered. Serve hot.
error

Enjoy this blog? Please spread the word :)

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This