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Thursday, 20 November 2014 12:25

Green Bean Casserole

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Vegan, gluten free spin on the classic Thanksgiving Side

  • Ingredients: 1 cup of So Delicious Dairy Free Original Almond Plus Almond Milk
    1 pound of fresh green beans, rinsed and trimmed
    8–12 oz button mushrooms, trimmed and sliced
    4–6 oz gluten-free French fried onions, homemade or store bought 
    2 Tbsp vegan buttery spread 
    2 cloves garlic, minced
    ¼ tsp nutmeg 
    2 Tbsp cornstarch 
    1 cup mushroom or veggie broth
    A pinch of garlic powder 
    Salt and pepper to taste 
    A pinch red pepper flakes, optional
  • Instructions: Preheat oven to 400°F.

    Blanch green beans by bringing a pot or skillet of water to boil, adding green beans, then remove after 5 minutes.

    While the green beans are cooking, add ice and water to a large bowl and set aside. This will serve as your "ice bath" to shock the green beans and prevent them from overcooking. Once the beans have finished boiling, drain, add to the ice bath, and then drain again. Set aside.

    Melt vegan butter in a skillet on medium-high heat. Add the mushrooms, along with a sprinkle of garlic powder, salt, and pepper. Sauté, stirring occasionally, until the mushrooms begin to give up some of their liquid.

    Next add the minced garlic and 1/4 teaspoon nutmeg and continue to cook for another 1–2 minutes. Add flour and stir to combine. Cook for 1 minute and add the broth. Simmer for about a minute, then decrease the heat to medium-low.

    Add almond milk and cook until the mixture thickens, stirring occasionally, for approximately 6–8 minutes.

    Remove from the heat and stir in 1/4 of the onions and all of the green beans.

    Top with the remaining onions. Place into the oven and bake until bubbly for approximately 15 minutes. Cool for ten minutes before serving.
  • Serves: 4-6
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Light fare, Thanksgiving, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Instead of almond milk, you can subsitite any milk that works for you. We also make soy, cashew, and coconut milk beverages.
    Don't like green beans? Try this recipe with artichoke hearts, Brussels sprouts, asparagus or carrots. Blanche the carrots for several minute beforehand.
  • Related recipes: Thanks to Jenn Laughlin, of www.peasandcarrots.com, for this recipe!
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