Totally vegan means healthy and delicious - but let’s not tell anyone.
That annoying family member from out of town who insists on ONLY eating plant based this Holiday Season is no longer an issue - we traverse all the Thanksgiving acrimony by taking the high road with this totally vegan GREEN BEAN CASSEROLE. The secret is in the FRESH green beans - and truth be told, I actually prefer this recipe to the classic version - but don’t tell anyone!
totally vegan GREEN BEAN CASSEROLE
Serves 6 to 8 | Prep, cook time: 1 hour
INGREDIENTS
Olive oil, for greasing the baking dish
1 tablespoon plus 2 teaspoons kosher salt
1½ pounds green beans, trimmed
2 tablespoons vegan butter
1 pound sliced white button or baby bella mushrooms
1 medium Vidalia or yellow onion, chopped
3 garlic cloves, minced
2 tablespoons unbleached, all-purpose flour
2 cups unsweetened soy, oat or almond milk
Black pepper, to taste
2 cups store-bought fried onions
TECHNIQUE
Pre-heat the oven to 375F and oil a 3-quart baking dish.
Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes. Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and onions. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
Place the flour in a small bowl and add ¼ cup of the non-dairy milk. Whisk together to create a slurry.
Pour the remaining 1¾ cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.