VEGAN GREEN BEAN CASSEROLE
Green bean casserole is a true fall comfort dish; its creamy sauce, tender green beans and crunchy onion topping will have everyone coming back for seconds. We substituted a few vegan ingredients, such as unsweetened almond milk and vegan sour cream, for an equally comforting side dish that all can enjoy. Assemble the entire casserole in a large oven-proof skillet for easy cooking and minimal cleanup.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
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Banky Kel
[email protected]This casserole is a great make-ahead dish.
Shzii Malik
[email protected]I added some chopped mushrooms to this casserole and it was delicious.
Christine Kramer
[email protected]This casserole is a great way to use up leftover green beans.
Ram Kafle
[email protected]I love the crispy onion topping on this casserole.
Mariam Gebril
[email protected]This casserole is so easy to make, even for a beginner cook.
rosa McManus
[email protected]I made this casserole for a potluck and it was a huge hit!
Matadeen Chaurasiya
[email protected]This casserole is perfect for a holiday dinner.
Shan Luscombe
[email protected]I love that this casserole is made with simple, healthy ingredients.
Maabena Unique
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Joyful Nketia
[email protected]I was skeptical about making a vegan green bean casserole, but I was pleasantly surprised. It was delicious and creamy.
Adebayo Idowu
[email protected]This is the best vegan green bean casserole I've ever had!
muzfair Olkh
[email protected]I've made this casserole several times now and it's always a winner. It's easy to make and tastes delicious.
Rivalani Maluleke
[email protected]This vegan green bean casserole was a hit at our Thanksgiving dinner! Everyone loved it, even the meat-eaters.