Vegan Green Bean Casserole (100% From Scratch)
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 40-45 minutes
Servings: 8
The Challenge: Green Bean Casserole
It is a Thanksgiving classic unlike any other - green bean casserole. Often can be made vegetarian or vegan, but the classic recipes are just canned foods. Personally, I don’t love to eat processed or canned foods. I understand the convenience and definitely know not everything can be done 100% from scratch everyday.
BUT…if you have 40-45 minutes…I HIGHLY recommend trying to make green bean casserole from scratch. It just makes the flavors so much better and the textures are wayyyy better. Ever eaten a limp green bean green bean casserole? Yeah not memorable. Let’s change that.
I wanted to make a crisp, fresh, 100% from scratch green bean casserole. Use just picked green beans with fresh mushrooms + vegan cream (made from cashews + broth). Then cook that with some fresh shallot crispys for the topping. How’s that sound? Yep - DELICIOUS.
We use a couple of unique spices as well along the way like nutmeg, creole seasoning, and fresh oregano to make a deliciously unique and WAY BETTER version of this Thanksgiving classic. Less sodium, fresher, and more delicious. Win, win, win !!!
YUMMMMMM.
Let’s get into it!
Ingredients:
Crispy Shallots
5 shallots, thinly sliced
2 tbl AP flour
2 tbl panko bread crumbs
Spices: 1 tsp sea salt, 1 tsp Old Bay, pinch of garlic powder + onion powder
1 tbl olive oil
Green Bean + Mushroom Cream
2 tbl salt
3/4 pound fresh green beans, rinsed, trimmed + halved
1/2 pound purple wax beans (or sub with more green beans), rinsed, trimmed + halved
3 tbl vegan butter
12 ounces baby bella mushrooms, washed, and cut into small pieces
Spices: 1/2 tsp freshly ground black pepper, 1/4 tsp nutmeg, 1/4 tsp thyme, 1/2 tsp coriander
2 cloves garlic, minced
2 tbl AP flour
1 cup low-sodium veggie broth
1 cup cashew cream (1 cup cashews + 1/2 cup dairy-free milk or water)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Frying Pan . Baking Sheet . Parchment Paper . Boiling Pot . Food Processor
Before You Cook:
Wash and chop fresh ingredients
Bring 12-16 cups of water to boil
Prepare an ice bowl - 2 cups of water + 6 cups of ice (set in fridge)
1. To start, add shallots + all other ingredients to a bowl and mix well.
2. Next, line a baking sheet with parchment paper + bake at 400F for 10 minutes on each side. Optionally, you can add these to a pan with some vegan butter and fry them up for 4-5 minutes on each side. (I actually used that method above because I was short on time).
3. Trim the ends ofo your green beans + cut in half. Add to the boiling pot of water and cook for 5 minutes to blanch. Remove, strain, and add to the ice water bath and let it sit for 2-3 minutes. Strain and set aside.
4. While the green beans are boiling, throw in the cashews + dairy-free unsweetened milk into a food processor and blend until smooth. Set aside.
5. Melt vegan butter in a cast iron pan at medium heat. When the butter starts to pop, add in the mushrooms with a pinch of salt + pepper. Cook for 4-5 minutes. Next, add in the garlic + spices. Cook for 2 more minutes before adding the flour. Cook another 60 seconds and add broth. Cook for another 5-6 minutes before pouring in the cashew cream. Mix it well. Take off heat.
6. Once off the heat, mix in the green beans and about 1/3 of the crispy shallots.
7. Sprinkle the rest of the cripsy shallots on top and put into the oven. Bake for 12-15 minutes until golden brown on top and bubbly. YUM! Serve hot and enjoy.
