This is a classic recipe that we often see at holiday dinners. But what about a version for vegans? I, for one, have always loved green bean casserole and I finally came to the point where I didn’t want to be left out during the holidays. This recipe is very simple to make and the best part is that nothing comes from a can—it’s all fresh!
I did try this recipe with 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 fresh beans, 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
- 2 tablespoons olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- salt to taste
- 2 tablespoons flour
- ¾ cup vegetable broth
- 1 cup almond milk (unsweetened)
- 1 cup crispy fried onions
- Preheat your oven to 400 degrees. Boil water in a large pot. Then, add your green beans and cook them for 5 minutes.
- Remove the green beans from the boiling water and place them in an ice water bath to stop the cooking. After a minute, drain the green beans and put them into your casserole dish.
- Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté for about 2-3 minutes, until the onions are transparent. Add mushrooms and salt to taste and cook for another 2-3 minutes.
- Sprinkle flour over the veggies and whisk to stir and coat them. Cook for 1 minute, and then slowly add in the vegetable broth. Add almond milk with a whisk.
- Cook the vegetables in the liquid for 5-7 minutes until the mixture is thick and bubbly. Taste to see if you need more salt.
- Remove the mixture from heat and pour it over the green beans. Stir if needed. Place the fried onions on top of green bean casserole.
- Bake the casserole at 400 degrees for 15 minutes, until it is warmed all over and slightly browned. Enjoy!