Vegan Green Bean Casserole
A healthy twist on a classic Thanksgiving staple…Vegan Green Bean Casserole with crispy panfried onions!
Thanksgiving is happening guys! Which is to say, there was a moment there when I wasn’t sure it was gonna happen.
With the home renovation slowly transitioning away from hammer/ smash/ destruction to paint/ clean/ IKEA-assembly, our shell of a house is finally turning into a home. Not that it’s necessarily ready for guests (bathroom doors, who needs ’em right?) But we scrummaged up seven chairs and got ourselves a little table and we’re ready to host Thanksgiving 2017!
As with the sweet potato casserole, I’m doing my best to show the tulip-man’s family how Americans do Thanksgiving, which obviously means some form of green bean on the table. But as a not-so-lover of green beans, my aim was to make a green bean casserole that everyone would like. In other words, fix the proportion of green beans to fried onions in favor of the onions.
Vegan Green Bean Casserole
- 1 lb green beans 453 g, trimmed and halved
- 2 Tbsp olive oil 30 mL
- 1 1/2 cups sliced mushrooms 175 g
- 2 cloves garlic minced
- 1/2 tsp each salt and pepper
- Pinch nutmeg
- 2 Tbsp all-purpose flour 6 g
- 1 cup vegetable broth 236 mL
- 1 cup almond milk 236 mL
- 2 Tbsp oil 30 mL
- 1 medium white onion thinly sliced
- 2 Tbsp all-purpose flour 16 g
- 1/2 cup panko breadcrumbs 25 g
- 1/2 tsp salt
- Boil Beans: Bring a large pot of water to a boil and add a generous pinch of salt. Prepare a bowl of cold water with ice nearby. Add green beans to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.
- Fry Onions: Heat oil in a cast iron skillet (or large saute pan) over high heat. In a separate bowl, combine onion, flour, panko, and salt, then add to the oil. Quickly stir and cook until mixture is golden brown and crispy. Remove from the pan.
- Assemble: Preheat oven to 400 degrees F (204 C). Place the same skillet over medium/high heat and heat the olive oil, then add mushrooms, garlic, salt, pepper, and nutmeg. Cook until mushrooms soften, 5 minutes. Stir in flour then whisk in broth and milk. Cook 5 to 7 minutes, or until thickened. Stir in the beans (strained) and a handful of the fried onions. Top with remaining fried onions.* Bake for 15 minutes, or until warm and crispy on top.
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Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more