Savory Green Bean Casserole
Savory vegan green bean casserole your whole family will love! Simple to prepare and easily made gluten-free, this is a healthy, delicious version of a Thanksgiving favorite.
Ingredients
- 1 lb fresh green beans trimmed and halved
- 12 oz mushrooms sliced
- 1 tbsp + 1 tsp sea salt divided
- 1 tbsp grapeseed oil
- 2-3 cloves minced garlic
- 1 tbsp nutritional yeast
- 1 1/4 cups fried onions GF if desired
- 1/2 tsp black pepper
- 1/4 tsp nutmeg optional
- 1/4 cup chickpea flour
- 1 cup vegetable broth
- 1 cup non-dairy milk unsweetened
- 1 tbsp vegan butter
Instructions
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Boil water in a large sauce with 1 teaspoon of sea salt. Add the beans and blanch for five minutes. Drain the beans the immediately plunge them into a bowl of ice water to prevent further cooking. Drain and set aside.
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Preheat the oven to 400. Heat 1 tablespoon of grapeseed oil in a medium skillet. Add the mushrooms, 1 teaspoon of sea salt, and 1/2 teaspoon black pepper. Cook for 4-5 minutes until most of the liquid from the mushrooms has been released and cooked off. Add the garlic, nutmeg, and nutritional yeast and cook for another 1-2 minutes. Sprinkle the chickpea flour on to the mushrooms and stir until evenly coated. Cook for 1 minute then add the vegetable broth, non-dairy milk, and 1 tablespoon vegan butter. Reduce heat to medium low and let simmer until gravy thickens, about 6-8 minutes. Stir in 1/4 cup of fried onions.
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Transfer the green beans to a casserole dish. Pour the mushroom gravy over the beans, then top with the remaining cup of fried onions. Bake for 15 minutes at 400 until the mixture is bubbly. Serve immediately.
Recipe Notes
Use GF Fried Onions to make this gluten-free.
Casserole can be made a day in advance and stored in the fridge. Leave the last cup of fried onions off until just before baking. Bake for an additional 2-3 minutes.