Vegan Fresh Green Bean Casserole! This is the PERFECT Thanksgiving side dish! Fresh green beans in a homemade mushroom sauce with faux-fried onions.
Servings: 6servings
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour15 minutesminutes
Ingredients
Crispy Onions
2medium onions, thinly sliced
1/4cupall-purpose flour
2tablespoonsbread crumbs, regular or panko
1/2teaspoonsalt
Fresh Green Bean Casserole
1poundfresh green beans
2tablespoonsbutter, dairy-free for vegan version. I like Earth Balance brand best
1/4cupsliced shallots
1/2teaspoonsalt
1/2teaspoonfreshly ground pepper
1/2teaspoondried thyme
2cupsfinely chopped mushrooms
1/4cupall-purpose flour
1cupvegetable broth
1cupsoy milk
Instructions
Make the crispy onions
Preheat the oven to 475 degrees F. Combine the sliced onions, flour, breadcrumbs and salt in a bowl until well coated. Place in a single layer on a greased baking sheet and cook until crispy, about 25-30 minutes, stirring halfway through.
Steam the green beans until just tender on the stove or in the microwave, set aside.
Make the Mushrooms
Heat butter in a large skillet over medium heat. Add the shallots and cook for another 2-3 minutes until soft. Add in mushrooms and season with salt and pepper. Cook for ~10 minutes until mushrooms are browned and liquid has evaporated.
Sprinkle flour over and cook for 1 minutes, then whisk in vegetable broth. Stir together and cook until thickened. Add in the milk and whisk again, then reduce heat to low and cook until bubbly. Remove from heat and add in green beans.
Reduce heat to 400 degrees F. Transfer mixture to a lightly greased casserole dish (or, keep in the skillet if it's oven-safe). Top with onions and cook another 15 minutes until browned.