Name: Vegan Green Bean Casserole
Total time: PT2700.0S
Yield: 4
Ingredients: 1 pound Green Beans; 2 tablespoon Olive Oil; 1 1/2 cup Mushroom; 2 clove Garlic; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 1 pinch Ground Nutmeg; 2 tablespoon All-Purpose Flour; 1 cup Vegetable Broth; 1 cup Almond Milk; 2 tablespoon Oil; 1 White Onion; 2 tablespoon All-Purpose Flour; 1/2 cup Panko Breadcrumbs; 1/2 teaspoon Salt

A healthy twist on a classic Thanksgiving staple...Vegan Green Bean Casserole with crispy panfried onions!

Low-Fat

Oven

Bakes & Casseroles

Intermediate

Vegan Green Bean Casserole

calories

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Green Beans

pound

Olive Oil

tablespoon

Mushroom

Garlic

clove

Salt

teaspoon

Ground Black Pepper

Ground Nutmeg

pinch

All-Purpose Flour

Vegetable Broth

Almond Milk

Fried Onions

White Onion

Panko Breadcrumbs

Stove

Bring a large pot of water to a boil with a generous pinch of salt. Prepare a bowl of cold water with ice nearby.

Add {@0:} to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.

Add Green Beans (1 pound) [trimmed, halved] to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.

Add Green Beans (1 pound) to the boiling water and cook for 5 minutes, then transfer directly to an ice bath.

Heat {@0:} in a cast iron skillet (or large saute pan) over high heat.

Heat Oil (2 tablespoon) in a cast iron skillet (or large saute pan) over high heat.

In a separate bowl, combine {@2:}, {@1:}, {@0:}, and {@3:} then add to the oil. Quickly stir and cook until mixture is golden brown and crispy. Remove from the pan.

In a separate bowl, combine White Onion (1 N/A) [thinly sliced], All-Purpose Flour (2 tablespoon), Panko Breadcrumbs (1/2 cup), and Salt (1/2 teaspoon) then add to the oil. Quickly stir and cook until mixture is golden brown and crispy. Remove from the pan.

In a separate bowl, combine White Onion (1), All-Purpose Flour (2 tablespoon), Panko Breadcrumbs (1/2 cup), and Salt (1/2 teaspoon) then add to the oil. Quickly stir and cook until mixture is golden brown and crispy. Remove from the pan.

Preheat oven to 400 degrees F (200 degrees C).

Place the same skillet over medium/high heat and heat the {@2:} then add {@3:}, {@4:}, {@5:}, {@0:} and {@1:}. Cook until mushrooms soften, 5 minutes.

Place the same skillet over medium/high heat and heat the Olive Oil (2 tablespoon) then add Mushroom (1 1/2 cup) [sliced], Garlic (2 clove) [minced], Salt (1/2 teaspoon) [no prep], Ground Black Pepper (1/2 teaspoon) and Ground Nutmeg (1 pinch). Cook until mushrooms soften, 5 minutes.

Place the same skillet over medium/high heat and heat the Olive Oil (2 tablespoon) then add Mushroom (1 1/2 cup), Garlic (2 clove), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) and Ground Nutmeg (1 pinch). Cook until mushrooms soften, 5 minutes.

Stir in {@0:}, then whisk in {@1:} and {@2:}. Cook 5 to 7 minutes, or until thickened. Stir in the beans (strained) and a handful of the fried onions.

Stir in All-Purpose Flour (2 tablespoon) [no prep], then whisk in Vegetable Broth (1 cup) and Almond Milk (1 cup). Cook 5 to 7 minutes, or until thickened. Stir in the beans (strained) and a handful of the fried onions.

Stir in All-Purpose Flour (2 tablespoon), then whisk in Vegetable Broth (1 cup) and Almond Milk (1 cup). 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.

Vegan Green Bean Casserole

4.5

45MINS

$1.09

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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