Description
Rich, creamy, and flavorful, this Oil Free Vegan Green Bean Casserole is a healthy twist on the classic holiday side dish.
Ingredients
Scale
Base Ingredients:
- 8 to 10 oz. mushrooms, diced *
- 2 Tablespoons reduced-sodium tamari *
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 teaspoon tomato paste
- 2 Tablespoons flour (of choice) *
Sauce Ingredients:
- ½ cup [raw] cashews *
- ½ cup low-sodium vegetable broth *
- 1 cup unsweetened plain plant milk
- 2 Tablespoons nutritional yeast
- 2 to 3 teaspoons distilled white vinegar
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried ground mustard powder
- ½ to 1 teaspoon sea salt (+/-) *
- ¼ to ½ teaspoon black pepper (+/-)
- ½ teaspoon dried crushed thyme leaves (+/-) *
Other Ingredients:
- 4 – ( 15.5 oz. cans) green beans, drained *
Topping Ingredients:
- ¼ cup panko crumbs *
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoke paprika
- 1 teaspoon nutritional yeast
- ¼ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Instructions
- Preheat the oven to 350 F.
- Place the Spice/Herb Ingredients (except the dried crushed thyme leaves) in a small bowl, mix well, set aside.
- Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain and discard the water. Set aside.
- In a large skillet, add the diced mushrooms and tamari; sauté over medium heat until they are reduced, approximately 4 to 6 minutes. Remove the mushrooms (and any remaining mushroom juice) from the skillet, set aside.
- Next add the diced onions to the skillet, sauté over medium heat until the onions are softened, approximately 7 to 9 minutes, then add the minced garlic and tomato paste, sauté, stirring constantly for 30 seconds.
- Then add the flour, stirring constantly for one minute. Remove the skillet off the heat, set aside.
- Take ¼ cup of the sauteed mushrooms from Step 4 above and place them into a high-speed blender, add the soaked cashews, the onion/garlic/tomato paste/flour mixture, and all the remaining Base Ingredients and the Spice/Herb Mix (minus the thyme). Blend on high until smooth and emulsified.
- Pour the blender sauce mixture back into the skillet, stir over medium heat until thickened, approx. 2 to 3 minutes. Be sure to scrape the bottom of the skillet for any flour that may have gotten stuck. When thickened, add the remaining sauteed mushrooms (any mushroom juice), thyme, and 4 cans of drained green beans. Stir until the green beans are completely coated. Simmer for 4 minutes.
- Pour the green bean mixture into a small casserole dish, spread evenly. Set aside.
- Make the topping, by placing all the Topping Ingredients into a small bowl, mix well, then spread evenly over top of the green bean casserole mix.
- Place in a preheated 350 F oven for 20 minutes, then switch to broil and broil on high for 2 minutes (keep the casserole on the middle oven rack) or until nicely golden brown. Watch carefully to prevent over-browning.
- Remove, allow to sit for 5 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: 6