Growing up I was that weirdo kid that loved vegetables… I KNOW.
My favorite were lima beans and brussel sprouts, so basically the most vegetabley vegetables there are, and every other kids nightmare. I guess it makes sense why I went vegan then, huh?
Anyways, for holidays I always loved the sides and vegetables more than anything. So it shouldn’t come as a shock that I loved green bean casseroles. And when I started eating vegan, I was determined that the holidays would be filled with the most delicious goodies.
That’s how this vegan green bean casserole came about. It’s a creamy, healthier version of your standard green bean casserole. Use it as a side or as the main dish for a delicious meal, holiday or not!
Vegan Green Bean Casserole
Ingredients
- 1 cup cashews, soaked overnight
- 1 cup non-dairy milk
- 3 small yellow onions, 2 sliced thinly & 1 diced
- 5 tbsp flour
- 5 tbsp breadcrumbs
- 1 tbsp & 2 tsp olive oil
- 5 garlic cloves, minced
- 10-16 oz mushrooms, chopped*
- 1/8 tsp nutmeg
- 2 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp soy sauce
- 1/4 cup dry white wine
- 2 16oz frozen green beans
Instructions
- Preheat oven to 475°F. Grease a 9 x 9 baking dish.
- Thinly slice two onions and separate the pieces. Place them in a medium bowl and coat with 2 tsp olive oil. Mix in the bread crumbs, flour, and 3/4 tsp salt.
- Place half the mix on a baking sheet covered with silpat, and bake for 20 min flipping half-way through. Then repeat with the second half of the onion mix. Once done baking the onions, lower the temperature to 350°F
- While cooking the onions, boil 2 inches of water in a large pot. Add green beans and bring back to a boil then cook for 5 min. Drain and run cold water over the green beans.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 5 min. Add garlic and mushrooms, cooking for another 10 min. Mix nutmeg, soy sauce, wine, 1 1/2 tsp salt, pepper, and simmer for 5 min.
- In a blender, add cashews, and almond milk. Blend until smooth.
- To the skillet , mix in the cashew mixture. Then combine 1/4 of the baked onions and green beans all in the skillet.
- Place mixture into the baking dish and evenly top with the remaining baked onions. Bake in the oven for 20 min.*
- Serve hot and enjoy!
Notes
*If you’re not the biggest mushroom fan use 10 oz, but if you love them I recommend using all 16oz.
*If the onion topper is already crispy, cover with foil for the first 10 min of baking.
2 responses to “Vegan Green Bean Casserole”
[…] Vegan Green Bean Casserole […]
[…] Vegan Green Bean Casserole […]