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.
Preheat your oven to 400℉. 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℉ for 15 minutes, until it is warmed all over and slightly browned. Enjoy!
8 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.