Authorchef-Julia.com
DifficultyBeginner

We all know the old green bean casserole served at holiday dinners. You know, the one with the canned green beans, canned soup, cheese, and canned onion rings? Well, my version is full of fresh green beans, a light vegetable broth based sauce and topped with not-fried onions. People attending my class said it was better than the one they grew up eating!

Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins
Onion topping
 1 red onion, sliced very thin with a mandolin
 2 tbsp nutritional yeast
 water
Green Beans
 1 lb fresh green beans, trimmed
 1 medium shallot, minced
 2 garlic cloves, minced
 1 cup finely chopped cremini mushrooms (baby portobello)
 salt and pepper to taste
 2 tbsp flour (whole wheat pastry)
 ¾ cup vegetable broth
 1 cup plant milk such as soy or oat milk or use all vegetable broth, a total of 1 3/4 cups and no plant milk
Directions for onion topping
1

Preheat oven to 425 degrees. Using a mandolin, slice the onion as thinly as possible. Place the slices in a single layer on a silpat or parchment lined baking sheet. Sprinkle with nutritional yeast and spray with water. Bake for 5 minutes, turn, bake another 5 minutes, and continue until the onions are brown and crispy. Watch carefully or they will burn. Set aside.

Green Beans
2

Preheat the oven to 400 degrees. Bring a large pot of water to boil and add 1 teaspoon of salt, if desired. Salt will season the green beans but is not required.
Add the green beans and cook for 5 minutes. Drain and place in a big bowl of ice water to stop them from further cooking. Drain and set aside.
In a large skillet over medium high heat, heat the pan until hot. Add the shallots and saute for 2-3 minutes. Add the garlic and cook another minute. If pan is sticking, add a spoonful of water and stir. Add the mushrooms and season with a little salt and pepper. Cook for 3-4 minutes, until the mushrooms are light brown. Cover the skillet with a lid for the last couple minutes. Remove the cover, and cook for another minute. Sprinkle with the flour and whisk to coat the vegetables. Cook for one minute. Stir in the vegetable broth and whisk to incorporate. If using plant milk, add and continue to stir. Reduce heat to low and cook for 5-7 minutes, or until thick and bubbly. Place in a casserole dish and top with half the crispy onions. Bake for 15 minutes. Remove from oven and top with the rest of the crispy onions.

Ingredients

Onion topping
 1 red onion, sliced very thin with a mandolin
 2 tbsp nutritional yeast
 water
Green Beans
 1 lb fresh green beans, trimmed
 1 medium shallot, minced
 2 garlic cloves, minced
 1 cup finely chopped cremini mushrooms (baby portobello)
 salt and pepper to taste
 2 tbsp flour (whole wheat pastry)
 ¾ cup vegetable broth
 1 cup plant milk such as soy or oat milk or use all vegetable broth, a total of 1 3/4 cups and no plant milk

Directions

Directions for onion topping
1

Preheat oven to 425 degrees. Using a mandolin, slice the onion as thinly as possible. Place the slices in a single layer on a silpat or parchment lined baking sheet. Sprinkle with nutritional yeast and spray with water. Bake for 5 minutes, turn, bake another 5 minutes, and continue until the onions are brown and crispy. Watch carefully or they will burn. Set aside.

Green Beans
2

Preheat the oven to 400 degrees. Bring a large pot of water to boil and add 1 teaspoon of salt, if desired. Salt will season the green beans but is not required.
Add the green beans and cook for 5 minutes. Drain and place in a big bowl of ice water to stop them from further cooking. Drain and set aside.
In a large skillet over medium high heat, heat the pan until hot. Add the shallots and saute for 2-3 minutes. Add the garlic and cook another minute. If pan is sticking, add a spoonful of water and stir. Add the mushrooms and season with a little salt and pepper. Cook for 3-4 minutes, until the mushrooms are light brown. Cover the skillet with a lid for the last couple minutes. Remove the cover, and cook for another minute. Sprinkle with the flour and whisk to coat the vegetables. Cook for one minute. Stir in the vegetable broth and whisk to incorporate. If using plant milk, add and continue to stir. Reduce heat to low and cook for 5-7 minutes, or until thick and bubbly. Place in a casserole dish and top with half the crispy onions. Bake for 15 minutes. Remove from oven and top with the rest of the crispy onions.

Plant Based Green Bean Casserole with Crispy Onion Topping
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