Vegan Green Bean Casserole
The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They’re usually vegan, but be sure to double check the ingredient label to be sure.
- Serves: 6 persons
- Olive oil, for greasing the baking dish
- 1tablespoon plus 2 teaspoons kosher salt
- 1 ½pounds green beans, trimmed
- 2tablespoons vegan butter
- 1pound sliced white button or baby bella mushrooms
- 2small or 1 large shallot, chopped
- 2garlic cloves, minced
- 2tablespoons unbleached, all-purpose flour
- 2cups unsweetened soy, oat or almond milk
- Black pepper, to taste
- 1 ½cups store-bought fried onions
Step 1Heat the oven to 350 degrees and oil a 3-quart baking dish.
Step 2Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
Step 3Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
Step 4Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.
Step 5Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
Step 6Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.