Recipe #2 of 2 featured in Easy Vegan Side Dishes
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 minutes to 1 hour
Servings: 6 to 8
1 1/5 lbs. chopped cooked green beans (I used frozen)
1/2 small onion
4 cloves of garlic
1 1/2 cups chopped cremini or portobello mushrooms
2 tbsp. extra virgin olive oil
2 tbsp. all-purpose or whole wheat flour
*gluten-free substitutions: cornstarch, arrowroot, or tapioca slurry (mix 1 tbsp. with 1 tbsp. water) - add in after step 7
1 cup soy milk
*soy allergy substitutions: unsweetened nut milk of any kind or rice milk
1 1/4 cup unsalted veggie stock
1/4 tsp. nutmeg (substitute for 1/2 tsp. garlic powder)
1/2 tsp. onion powder
1/4 tsp. sea salt
1/4 tsp. pepper
2 tbsp. nutritional yeast (optional but highly recommended)
1 1/2 cups fried onions
*gluten-free substitutions: thinly sliced onions, gluten-free bread crumbled to make crumbs, or omit completely
Preheat oven to 350º Fahrenheit.
Prep green beans. If using fresh green beans, cut into 2" to 3" strips and steam for 5 minutes. Alternatively you can microwave them in a large bowl with 1 cup of water starting at 2 minutes or boil them for 5 minutes.
Prep the rest of the veggies. Dice the onions, mince the garlic, and chop the mushrooms.
Preheat a large pan at medium heat for 2 minutes before adding in the olive oil. Let the olive oil heat up for a couple more minutes.
Add the onions, garlic, and mushrooms and sauté for about 3 minutes.
Add the flour and mix quickly to prevent from clumping up.
Pour in the soy milk and the veggie stock and mix till all the ingredients are combined.
Mix in the nutmeg, onion powder, sea salt, pepper, and nutritional yeast till everything is incorporated and the mixture is smooth, thick, and creamy.
Add in the greens beans and mix till it's distributed and coated evenly in the mushroom sauce.
Transfer to a baking dish (I used a 9 inch round baking dish). Sprinkle with the fried onions evenly on top.
Bake uncovered for 25 minutes checking after 15 minutes to make sure the fried onions aren't browning up too much. If it is, cover loosely with foil and bake for the remaining 10 minutes.
Make-ahead: Complete till step 10 and refrigerate up to 2 days in advance or freeze up to 1 week in advance before cooking and serving.
Notes: Fully cooked green bean casserole keeps for 1 one week refrigerated or two month in the freezer.
Written recipe #1 - Classic Vegan Thanksgiving Stuffing
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