Welcome to the fourth recipe in my Vegan Thanksgivings Series. A lovely fresh green bean casserole that will be a hit for vegans and non vegans alike. Make sure to check out the other recipes in this series for some Thanksgiving inspo.
INGREDIENTS
1 lb of green beans (rinsed, trimmed & cut in half)
1 medium shallot (chopped finely)
2 cloves garlic (chopped)
2 cups mushroom (chopped finely - I used baby bellas)
bit of vegetable broth for sautéing
2 tbsp rice vinegar
3 tbsp flour of choice
1 cup unsweetened almond milk
1/2 - 3/4 cups vegetable broth (I used Better than Bouillon Vegetable Base)
1 to 1 & 1/2 cups of fried onions (optional, I used the Trader Joe’s brand)
salt & pepper to taste
oven safe pan or 8x8 baking pan
Preheat the oven to 400 °F.
Bring a large pot of water to boil. Rinse and trim the green beans and add to the boiling water cooking for 5 minutes. Then drain the beans and rinse with cold water. Set them aside.
Chop your shallot, garlic, and mushrooms. In a large frying pan add about a 1/4 cup vegetable broth and bring to a medium heat. Then add the shallot and garlic, stirring to combine, about 3 minutes. Add the rice vinegar, and continue to stir and sauté another minute. Add more water if needed, then add the mushrooms. Stir and cook for another 5 minutes until slightly browned. You can add a bit of salt and pepper at this point too.
Add in flour and stir so it doesn’t get too lumpy. Then add in the almond milk and vegetable broth. Stir and continue to simmer until thickened about 7-10 minutes. Add more salt and pepper if desired.
Remove from heat and add 1/2 of your desired amount of fried onions, stir until combined. Then add in the green beans and stir until combined. If your pan is oven safe, you can keep it there and transfer to the oven. If not, transfer everything to a 8x8 baking pan before sticking into the oven. Top the casserole with the rest of the fried onions if using them.
Bake for 10-15 minutes. Keep on eye on it, so that your fried onions don’t burn. In my oven that was 10 minutes.
Serve immediately. This serves 4; you can store leftovers in a glass container with a lid and it will last in the fridge for a couple of days. Enjoy!
Watch the video version here:
