Green bean casserole
This plant-based version of classic green bean casserole is the perfect holiday side dish.
Ingredients (serves 6-8):
- 2 lb green beans (fresh or frozen)
- 2 yellow onions, thinly sliced
- 1 lb cremini mushrooms
- 4 cloves garlic, minced
- 1 cup raw cashews (soaked if you don’t have a high-speed blender)
- 3 cup water
- 2 cup vegetable broth (I use my homemade one)
- 6 oz fried onions (I use Trader Joe’s)
- salt & pepper
- olive oil
Preheat oven to 350F.
Steam the green beans until tender, 5-10 min if fresh, 15-20 min if frozen. Put in baking dish.
In pan on medium heat, cook onions with some olive oil and a pinch of salt until softened, about 10 minutes. Add to baking dish.
In the same pan, on high heat, sauté mushrooms until browned, about 8-10 minutes. Add garlic, stir until fragrant, about 1 minute. Season with salt and pepper, and add to baking dish.
Blend cashews with water and broth. Pour blended mixture in a saucepan, and heat on medium heat. Stir constantly until thickened. Pour in baking dish and stir to combine.
Bake in oven for 30 minutes. Top with fried onions and bake for 5 more minutes.
Bon appétit!
