Vegan GreenBean Casserole
Your favorite Thanksgiving dish veganized and healthier!
Ditch the cream of mushroom soup and make your own creamy mushroom roux!
and we can’t forget the crispy onions, because no green bean casserole is complete without them!
Ditch the canned crispy onions and make your own homemade crispy baked onions!
Prep Time: 10 minutes⠀
Bake Time: 40 minutes⠀
Crispy Baked Onions⠀
- 2 large sweet onions, sliced
- 2 tablespoons olive oil
- 1/4 cup gluten-free quick oats
- 1/4 cup almond flour
- 1 teaspoon salt⠀⠀
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 3 tablespoons Let’s Do Organic Tapioca Starch
- 1 can Native Forest Organic Classic Coconut Milk
- 1 cube Edward & Sons Not-Chick’n Bouillon Cube
- 1 teaspoon coconut aminos/gluten-free tamari soy sauce
- 2 cups mushrooms, chopped
- 24 oz cut green beans, frozen
- salt & pepper to taste⠀
- Preheat the oven to 450 degrees F.
- Slice your onion into strips and then place them in a large bowl.
- Add the olive oil, oats, almond flour, and salt to the bowl and toss to coat the onions.
- Place the onions on a parchment-lined baking sheet and bake in the oven for 25 minutes, tossing halfway through. Reduce the oven heat to 350 degrees F.
- While the onions are baking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Whisk in the garlic and saute until it starts to turn golden, then whisk in the tapioca flour to create a “paste”. Whisk in the coconut milk, bouillon cube, coconut aminos/soy sauce. Add the mushrooms, whisk occasionally. After a few minutes reduce the heat to low and let it simmer while the onions finish up.
- Steam your green beans in the bag for 2 minutes each bag, then place them in a sprayed casserole dish. Pour the mushroom roux over top of the mushrooms and stir to coat all the mushrooms with the roux. Place the onions on top of the mushrooms and then place back in the oven and bake for 20 minutes. Let it set up about 10 minutes before serving.