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February 14, 2020 Mains

Green Bean Casserole

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This Green Bean Casserole is a lovely recipe to try, great for sharing with family and friends too. The mushroom sauce is phenomenal and coats the veggies well.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This is feeding: 4 people
Author: Ela @elavegan

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Categories: Mains Tags: casserole, green beans, Plant Based, vegan, vegan casserole

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