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| Vegan Green Bean Casserole |
During those family packed holiday months, we find ourselves surrounded by food and more food. A classic holiday comfort food has got to be the casserole king...the green bean casserole. Always a stand by and everyone's favorite, this casserole is seen all over. But the problem is, not everyone can partake because its down right naughty bunch of ingredients that fill it with not-so-vegan fork fulls. This recipe shows you how to not only make the casserole, but completely from scratch and all your own. Everyone around your holiday table will enjoy it, vegan or not. Completely delish and vegan & swap the flour in the recipe and make it gluten-free, for absolutely all diets. Serve it right out of the oven on your festive table and pair it with your surrounding holiday feast. Nothing beats the classics and this casserole will be sure to paint that comforting classic holiday meal we all know, love, and crave each year. Always extra special and always a crowd pleaser. Enjoy!
Vegan Green Bean Casserole
Ingredients
1 pound fresh green beans, rinsed, trimmed and halved (frozen works as well)
2 Tablespoons vegan butter or oil
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
Salt & freshly ground black pepper, to taste
1 cloves garlic, minced
1 Tablespoon freshly minced parsley
1 1/2 teaspoons freshly minced thyme
1/4 teaspoon freshly ground nutmeg
2 Tablespoons all-purpose flour (gluten-free version, use cornstarch)
1 cup vegan chicken or vegetable broth
1 cup full fat canned coconut milk
6 oz canned fried onions (homemade can be subbed in as well)
Directions
Heat the oven to 475 degrees.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the vegan butter or oil in a 12-inch cast iron skillet set over medium-high heat.
Add the mushrooms and herbs. Add in the salt & pepper, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. You want the flour to cook out.
Directions
Heat the oven to 475 degrees.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the vegan butter or oil in a 12-inch cast iron skillet set over medium-high heat.
Add the mushrooms and herbs. Add in the salt & pepper, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. You want the flour to cook out.
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Remove from the heat and stir in the green bean. Lastly, top with the fried onions.
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| Pre-Onion Topping |
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| Pre-Onion Topping |
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| Ready to Serve Casserole |
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