Description

This tasty oil free Green Bean Tomato Bake side dish is packed with green beans, mushrooms, and tomatoes in a delightful sauce.

Ingredients

Scale

Base Ingredients:

1 medium yellow onion, fine chop
8 oz. fresh mushrooms, chopped *
2 Tablespoons reduced-sodium tamari *
1 Tablespoon minced garlic
½ cup low-sodium vegetable broth *
½ cup water
1 Tablespoon cashew butter *
2 Tablespoons nutritional yeast
1 – [ 14.5 oz. can ] petite diced tomatoes
2 – [ 15.5 oz. cans ] green beans, drained

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
½ to 1 teaspoon sea salt (+/-) *
Pinch black pepper (+/-)

Topping Ingredients:

½ cup panko crumbs (or bread crumbs) *
¼ cup Vegan Parmesan Cheese

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Instructions

Preheat the oven to 350 F.
Place the Spice/Herb Ingredients into a small bowl, whisk to combine, set aside.
Place the finely chopped yellow onions, chopped mushrooms, and tamari into an enamel/ceramic-lined skillet or similar non-stick skillet, sauce over medium-high heat until the onions are tender, and the mushrooms have reduced, approx. 7 to 9 minutes.
Add the minced garlic, sauté for 1 minute, then add the petite diced tomatoes, vegetable broth, water, and cashew butter, stir until the cashew butter has dissolved into the liquids.
Next add the remaining Base Ingredients and the Spice/Herb Mix, simmer over medium heat for 4 minutes.
In the meantime, place the panko crumbs and Vegan Parmesan Cheese into a small bowl, whisk well, set aside.
Place the green bean-tomato mixture into a small casserole dish, sprinkle the panko crumb-parmesan mixture over the top. Cover with a lid or foil.
Place the covered dish into the oven and bake for 10 minutes, after 10 minutes, then remove the cover and bake for another 10 minutes.
Remove from the oven, allow to set for 10 minutes, then serve and enjoy.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 6

*Nutritional Information: We use almonds and cashews in our Vegan Parmesan Cheese recipe. If you use a vegan parmesan cheese that uses less or no nuts/seeds, then the fat content will be greatly reduced.