Description
A delightful plant-based twist on the classic American comfort food. This casserole features fresh, crisp green beans smothered in a homemade velvety mushroom sauce made from fresh portobello mushrooms and garlic. It is topped with golden, crunchy fried onions for that nostalgic texture and savory depth. Perfectly suitable for holiday feasts or cozy weeknight dinners, this vegan version proves that you do not need dairy to create an indulgent, satisfying, and wholesome side dish that will impress guests of all dietary preferences.
Ingredients
1 lb fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons vegan butter
8 oz package baby portobello mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups unsweetened, unflavored non-dairy milk
1/2 cup vegetable broth
1 teaspoon soy sauce
1 package (6 oz) French crispy fried onions
Instructions
Preheat your oven to 375°F (190°C).
Blanch the green beans in boiling water for about 5 minutes, then drain and set aside.
In a large skillet, melt the vegan butter over medium heat.
Add the chopped mushrooms and sauté until browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well for 1 minute.
Gradually whisk in the non-dairy milk and vegetable broth until the mixture thickens into a creamy sauce.
Stir in the soy sauce and remove from heat.
Combine the green beans with the mushroom sauce and half of the crispy fried onions in a casserole dish.
Bake for 20 minutes until bubbly.
Top with the remaining crispy onions and bake for another 5 minutes until golden brown.
Notes
You can prepare the mushroom base in advance and keep it refrigerated until ready to assemble. Ensure the green beans are blanched well but still slightly firm to avoid a mushy texture. For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg