STRING BEAN CASSEROLE VEGAN FULL
This recipe is vegan and can easily be made gluten free, so everyone can enjoy it!Ī full ingredient list is in the recipe card below this is simply to provide further clarification and substitution options should you need them. It's topped with homemade crispy onions. Healthy green bean casserole that's made with a creamy cauliflower sauce, which is the BEST way to squeeze in more veggies. Oh, and enjoying some of my favorite recipes that I usually only eat once per year, like my vegan mushroom gravy and vegan sweet potato pie. Thanksgiving means spending time with family and friends, and typically taking time off of work. After all, Thanksgiving is a time to be with family, and just as importantly, a time to stuff our faces with mass amounts of food. Ohhhh boy oh boy, this vegan green bean casserole is out of this world! No seriously, it's going to rock your Thanksgiving because it's made with the most delicious cauliflower sauce. Bake for another 10 minutes.If you're looking for a dairy-free version of your favorite casserole, this Vegan Green Bean Casserole recipe is it! It's filled with green beans and mushrooms, then coated in a creamy, garlic cauliflower sauce and topped with crispy onions. Cover and bake the casserole until warmed through (this will take 30-35 minutes because it starts out cold) then top with the onions. I recommend making the baked onion topping the day off, so it's fresh and crunchy. It's best to make it the day before (2 days before max). Toss the cream sauce with the green beans in a casserole dish and store, covered, in the fridge. Yes, absolutely! Thaw the green beans and make the cream sauce as directed. The cornmeal certainly helps the crunch factor, but to make it ultra crunchy you can toss the baked onions with panko bread crumbs before adding it onto the green bean casserole. Just note that they won't come out totally crunchy and crispy like the store-bought version. Spread the onions onto a baking sheet then bake until browned and crispy. You can use basically any type of flour (whole wheat, all-purpose, and almond flour all work together.) Slice very thinly, then toss with flour, cornmeal, and salt. This baked-not-fried onion topping is oil-free but still very flavorful.įirst, peel and cut an onion in half. While I love, I mean LOVE, the fried crispy onions you can find in the container at the store, this homemade version is much healthier! Also, the store-bought version contains palm oil, which is considered highly unethical. Add the onion topping and bake! (Further instructions in the recipe card below). A 2-quart dish is best, but a 3-quart will work fine. 
Toss the sauce with the green beans in a casserole dish. Bring to a simmer until the sauce has thickened.
Season with soy sauce, vegetable bouillon, and pepper to taste. Mix together plain non-dairy milk (use your favorite type) and corn starch, then whisk into the pot with the onions. Start by sautéing the onions in a little water until translucent, then add garlic and sauté for another minute or two. But, if you like mushrooms and want to add them, feel free! Slice or chop about 1 cup of mushrooms, then sauté them with the onions. I recently found out I was allergic to mushrooms (gasp!) which is honestly fine because I didn't particularly like the texture, anyway. There are no mushrooms in this green bean casserole.
We are even making our own crispy baked-not-fried onions to put on top! This recipe is a healthier version of green bean casserole. The crunchy green beans and the creamy sauce and the yummy onion topping.gimme now. Green bean casserole is one of my favorite holiday side dishes, second only to stuffing. A classic, favorite holiday side dish turned dairy-free and healthy! This oil-free green bean casserole is easy and so delicious.
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