Green Bean Casserole is a staple around the holidays. And because we love them so very much, creating a vegan version that holds up to its counterpart was a challenge we were more than willing to take on.
Here's how we did it:
1 pound fresh green beans rinsed, trimmed, and halved.
sea salt and black pepper
1/4 cup of vegan butter, or half a stick
1 medium shallot, minced
1 large clove garlic, minced
1 cup white button or baby bella mushrooms, finely chopped
3 tablespoons all-purpose flour
1 cup prepared Better Than Bouillon, No Chicken Base
1/2 cup non-dairy milk
1 1/2 to 2 cups Crispy Fried Onions
Preheat oven to 400°.
The Beans
Bring a large pot of water to a boil and add in a teaspoon of salt. Drop the green beans in and bring the water back up to a boil. Cook, uncovered, for 5 to 7 minutes. Drain and set aside.
The Mushroom Sauce:
Using a large oven-safe skillet over medium heat, (Cast Iron works beautifully) add vegan butter, shallots, and garlic. Season with a pinch of salt and freshly ground black pepper and cook for 2 to 3 minutes. Add the mushrooms and cook for 5 minutes more, stirring often.
Sprinkle the flour in and gently stir until the flour is absorbed. Continue to cook for 1 minute more, then stir in the broth and continue to cook, constantly stirring for 2 to 3 minutes.
Stir in the non-dairy milk. Adjust seasonings as needed, and bring the mixture up to a simmer, then reduce heat to low, often stirring, until the sauce thickens, about 5-7 minutes.
Remove the skillet from the heat and fold in the cooked green beans and half of the onions. Top with the remaining fried onions.
Cover with foil and bake for 15 to 20 minutes. Remove the foil and cook for an additional 10 minutes or until the mixture is bubbly and the onions have browned slightly. Serve warm.
Store any leftovers in the fridge, and enjoy within 3 to 5 days.
