Creamy Vegan Green Bean Casserole
This creamy vegan green bean casserole is a delicious twist on a classic holiday favorite. Made with fresh green beans and a rich, savory mushroom sauce, it's sure to impress vegans and non-vegans alike!
Ingredients:
- 1 lb fresh green beans, trimmed and cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons all-purpose flour
- 1 tablespoon nutritional yeast
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup crispy fried onions optional, for topping
Instructions:
Warm the oven up to 190C 375F
Add a little vegetable broth to a large skillet and cook the onions and garlic until they become soft
After you add the mushrooms, keep cooking until the mushrooms give off their water
Add the flour to the vegetables and mix them together
Add the vegetable broth and almond milk slowly while stirring all the time until the mixture gets thick
Soy sauce, thyme, rosemary, salt, and pepper should all be mixed in
Toss the green beans in the creamy sauce after adding them to the pan
Put the mix in a casserole dish and bake for 25 to 30 minutes, or until it bubbles and the green beans are soft
During the last 5 minutes of baking, you can add crispy fried onions on top of the casserole if you want to
Enjoy while hot!
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