Description
A rich and creamy vegan twist on the classic green bean casserole, perfect for holiday gatherings or weeknight dinners.
Ingredients
Scale
- 1 pound green beans, trimmed
- 1 cup mushrooms, sliced
- 1 cup coconut cream or cashew cream
- 1 cup vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup gluten-free crispy onions
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon soy sauce or tamari
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
- Add the sliced mushrooms to the pot, cooking until softened.
- Combine the coconut cream, vegetable broth, soy sauce, salt, and pepper in a separate bowl. Mix until smooth.
- Add the trimmed green beans to the pot and pour the creamy sauce over it. Stir gently to combine.
- Transfer the mixture into a baking dish and top with crispy onions.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
- Serve hot and enjoy!
Notes
Make-ahead friendly: Prepare a day in advance and bake before serving. Ingredient swaps like cashew cream work well too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg