- 1 1/4 lbs Green beans fresh or frozen
- 1 medium Onion diced
- 1-2 cloves Garlic minced
- 1 tbsp Oil
- 8 oz Mushrooms sliced
- 1/2 tbsp Tamari or soy sauce
- 3/4 cup Vegetable Broth or water
- 1 cup Coconut Milk
- 2 1/2 tbsp Cornstarch
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- Red Pepper Flakes a pinch
- Sea Salt to taste
- Black Pepper to taste
- 1 1/2 cup Crispy Fried Onions
- 1 tbsp Nutritional Yeast
- Wash and chop fresh green beans and boil in a large pot with water & salt for 5 minutes. Then drain and set aside.
- For the mushroom sauce, heat oil in a large pan/skillet, add the onion and sauté for about 4 minutes. Stir in garlic and sauté for a further 1 minute.
- Now add the mushrooms and sauté for about 5 minutes. Pour in vegetable broth, tamari (or soy sauce), and add the spices. Bring it to a simmer.
- Mix cornstarch with the canned coconut milk (you can use cashew milk, almond milk or soy milk/cream) and stir to dissolve. Preheat oven to 400 °F (ca. 204 °C).
- Pour the milk/cream mixture into the pan and cook on low-medium heat for about 5-10 minutes until the sauce thickens. Taste and adjust seasonings. I also added 1 tablespoon of nutritional yeast.
- Add the cooked green beans to the pan and stir to combine.
- Transfer the mixture to a baking dish or just leave it in the pan if it’s fireproof and bake in the oven for 15 minutes.
- Add the crispy fried onions, toss to coat (you can add more on top) and bake for a further 5 minutes. Enjoy!
- The mushroom sauce is creamy and rich because I used canned lite coconut milk. You can use any other plant-based milk for a low-fat/low-calorie version. Cashew milk would be a great alternative.
- Store leftovers covered in the refrigerator for up to 3-4 days. This green bean casserole doesn’t freeze well.