This is a classic recipe that we usually see at our holiday dinners. But what about us vegans? I for one have always loved green bean casserole, and I finally came to the point where I was wanting to have it at holiday dinners, where I could enjoy it as well. This recipe is very simple to make. Best part is nothing comes from a can, it's all fresh. Mmm.
I did try this recipe with the canned green beans, but it just didn't have that crispy texture to it. If you're wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with the fresh, it is SO much better.
Either way, don't forget to enjoy your holiday season.
1 pound green beans, rinsed, trimmed and cut in half
salt to taste
2 Tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 cup chopped mushrooms
2 Tbsp flour
3/4 cup vegetable broth
1 cup almond milk ( unsweetened)
1 cup crispy fried onions
Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put into your casserole dish.
Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent, about 2-3 minutes. Add mushrooms and salt to taste. Cook for another 2-3 minutes.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, and then add in the vegetable broth, slowly. Add almond milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt.
Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole.
Bake at 400 degrees for 15 minutes, until it is warmed all over and slightly browned.
Eat and enjoy!