Description
A comforting and creamy vegan green bean casserole, perfect for Thanksgiving gatherings and plant-based diets.
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, sauté until the onions are translucent.
- Add the sliced mushrooms. Cook until they soften and release their earthy flavors.
- Combine coconut cream (or cashew cream), vegetable broth, soy sauce, salt, and pepper in a mixing bowl. Stir until smooth.
- Add the green beans to the pot and pour the creamy sauce over them, stirring to coat.
- Transfer the mixture to a baking dish, sprinkle the gluten-free crispy onions on top.
- Bake in the preheated oven for 25-30 minutes, until bubbly.
- Serve hot as a side dish for your Thanksgiving celebration.
Notes
Make-ahead advice: Assemble a day in advance and refrigerate before baking. Leftovers last up to three days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg