Dinner
Vegan Green Bean Casserole
Mushrooms and shallots sizzle in olive oil, releasing deep savory notes that mingle with tender green beans in a silky, umami-rich sauce. A golden crown of crispy vegan fried onions adds crunch that yields to each creamy bite.
- Total
- 52 min
- Prep
- 20 min
- Cook
- 32 min
- Serves
- 5
Nutrition per Serving
- Calories
- 103
- Protein
- 3g
- Carbs
- 15g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 332mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 8 oz mushrooms, sliced (2 1/2 cups)
- 1/2 cup sliced shallots
- 4 cup frozen cut green beans
- 2 cup low-sodium vegetable broth or "no-chicken" broth
- 3/4-1 cup plain unsweetened almond milk
- 1/4 cup all-purpose flour
- 1 tbsp reduced-sodium soy sauce
- 1 tsp ground pepper
- 1/2 tsp salt
- 1 cup Vegan French-Fried Onions (see associated recipe)
Instructions
- Preheat oven to 375°F. Heat oil in a large pot over medium-high heat. Add mushrooms and shallots. Cook, stirring frequently, until the mushrooms have released their liquid, 4 to 6 minutes.
- Add green beans and broth and bring to a boil. Whisk 3/4 cup almond milk and flour together in a medium bowl. Add to the green bean mixture and cook, stirring, until bubbling and thickened, 2 to 3 minutes. If the sauce seems too thick, add an additional 1/4 cup almond milk. Stir in soy sauce, pepper and salt. Transfer the mixture to a 9-by-13-inch baking dish.
- Sprinkle french-fried onions over the top of the casserole. Bake until bubbling and the onions are golden brown, 20 to 25 minutes.