Green Bean Casserole
Can’t mess with a classic. But doesn’t mean you can’t sub in quality ingredients for the processed stuff. Do your bod & your tastebuds this favor, you won’t regret it. Good news is that it’s effortless to make this vegan & gluten-free, as well as soy-free, without sacrificing on flavor at all. Trust.
You still get that classic creaminess from the addition of a quick cashew cream & meaty portobellos give it that “cream of mushroom soup” sans all the additives & mystery ingredients of the canned stuff. Plus, making your own crispy onions will convert you entirely. There’s just no way to get the same flavor from a packaged product. Dare I say this is actually a pretty heathy side dish that you can effortlessly add to your fall meal planning rotation. Just don’t tell your guests.
But don’t take my word. Give it a go & let me know what you think! More importantly, let me know how your guests rave. You’ll never look at the canned stuff the same way again.
Crispy onions:
1 onion, very thinly sliced (I used a white onion)
1 c oat milk (I prefer to use Elmhurst because there’s no additives or bs)
2 tbsp arrowroot powder (or tapioca starch)
½ tsp garlic powder
½ tsp paprika
½ tsp salt
Dash of cayenne powder
Casserole:
2 tbsp avocado oil
1 minced shallot, chopped fine
2 cloves minced garlic
Salt & pepper, to taste
8oz baby bellas/cremini mushrooms, wiped clean & diced fine
2 tbsp coconut aminos
1 tbsp fresh lemon juice
1 c veggie broth (I like Trader Joe’s Hearty Veggie broth)
¾ c cashew cream: 1 c raw cashews to 1/2 c boiling water (instructions below)
1 lb green beans, trimmed & cut in half
Preheat oven to 400. Soak the sliced onion in a bowl with the oat milk. In the meantime, mix the arrowroot, flour, breadcrumbs, garlic powder, paprika, salt & cayenne in another shallow dish. Grab the onions from the milk & let them drain a bit before placing into the flour mixture. Shake around to evenly coat & place on a baking sheet covered with parchment. Spray lightly with avocado oil & bake for 25 minutes.
Prepare the cashew cream by placing the cashews in a high speed blender & covering with the boiling water. Let sit so they can soften before blending. In the meantime, bring a pot of salted water to boil. Add in the green beans & cook for about 5 minutes. Drain & rinse under cold water to stop the cooking. Now go ahead and blend the cashews & water on high until silky smooth. Set aside.
Heat the avocado oil in a skillet over medium heat, add the shallot, garlic, s&p stir until brown. Add the mushrooms, coconut aminos & 1 tbsp lemon juice. Add in 1 c veg broth & 3/4 c cashew cream, s&p to taste. Add in the cooked green beans & half of the crispy onions. Pour into a baking dish.
When ready to serve, top with the other half of the crispy onions. Bake at 400 for 15 minutes.