Vegan Green Bean Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 7
- Sodium
- 747
- Total: 55 min
- Active: 40 min
Ingredients
Kosher salt
1 1/4 pounds green beans, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
8 ounces cremini mushrooms, thinly sliced
Freshly ground black pepper
1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup low-sodium vegetable broth
3 tablespoons all-purpose flour
1 cup unsweetened, unflavored almond milk
1/3 cup dairy-free sour cream
1 teaspoon soy sauce
2 cups crispy fried onions
Directions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
- Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
- Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
- Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.