Description
A plant-based twist on the classic green bean casserole, perfect for family gatherings and holiday meals.
Ingredients
Scale
- 1 pound green beans, trimmed
- 1 cup mushrooms, sliced
- 1 cup coconut cream or cashew cream
- 1 cup vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup gluten-free crispy onions
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon soy sauce or tamari
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and minced garlic, sautéing until translucent and fragrant.
- Stir in the sliced mushrooms, cooking until softened and slightly caramelized.
- Combine the coconut cream, vegetable broth, soy sauce, salt, and pepper in a bowl, mixing until smooth.
- Add the trimmed green beans to the pot with the mushroom mixture and pour the creamy sauce over it, stirring gently to combine.
- Transfer the mixture to a baking dish and top with crispy onions.
- Bake for 25-30 minutes until heated through and bubbly, and the topping is golden.
Notes
Prepare the casserole up to the baking step a day in advance and store it in the fridge. This dish is gluten-free and customizable with various toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg