A delicious make-ahead side dish for Thanksgiving or any gathering.
8 oz sliced mushrooms
4 cloves of garlic, minced
1/4 cup flour
1/2 cup vegetable broth
2 (14.5 oz) cans of green beans, drained
1/2 cup coconut cream (or 2 tablespoons Kite Hill cream cheese and 1/3 cup almond milk)
Crispy salted onions (or breadcrumbs)
Start by sautéing the mushrooms and garlic in a little olive oil on medium heat, until soft, about 5 minutes. Season well with salt and pepper.
Add the flour and veggie broth and whisk until smooth. Remove from heat and stir in the coconut cream (or Kite Hill and almond milk) and stir well until smooth.
Add the green beans and 1/3 cup crispy onions. Transfer the mixture to a casserole dish or baking dish. Cover and store in the fridge until ready to bake.
When you’re ready to bake the dish, preheat the oven to 350. Top the mixture with 1/3 – 1/2 cup more crispy onions (you can also use bread crumbs) and bake covered with foil for 30 minutes, until bubbling. Top with extra crispy onions if you’d like before serving.
Feel free to add in some fresh spinach to the mixture!
Use as many crispy onions as you like.
Keywords: Make-ahead vegan green bean casserole