Plant-ified Green Bean Casserole
Crunchy onions atop creamed green beans makes a great addition to any table.
Servings: 4
Ingredients
- 1 pound green beans rinsed, trimmed and cut in half
- 1 medium shallot minced
- 2 cloves garlic minced
- 1 cup finely chopped mushrooms button or cremini
- 2 tbsp flour
- ¾ cup vegetable broth
- 1 cup unsweetened almond milk
- 1 ½ cups crispy fried onions read the ingredients label; French’s is OK
- Salt and pepper
Instructions
- Bring a large pot of water to a boil and salt well. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain again and set aside.
- Start preparing sauce. In a large skillet, sauté shallot and garlic with a tablespoon of water, and cook for 2-3 minutes, stirring. Add mushrooms and season with salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Bring to a simmer, then reduce heat to low to thicken. Cook for 5 minutes more, or until thick and bubbly.
- Remove from heat and add 1/3 of the fried onions (half a cup) and all of the cooked green beans. Toss to coat well, and transfer to a baking dish. Top with remaining fried onions. At this point, you can set it aside if you have other dishes to prepare.
- Bake in a preheated at 400 degrees for 10 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately.
Notes
Leftovers store well in the fridge for up to a few days.
