Time: 55 min.
Complexity: easily
Servings: 6

Green bean casserole is one of the most delicious fall home-cooked dishes. The velvety creamy mushroom sauce, tender green beans, and crispy onion topping will leave no one indifferent. This recipe replaces traditional heavy cream with vegan sour cream and almond milk, but the side dish remains just as delicious and smooth. Everyone will love it! To prepare it, use a large skillet (preferably cast iron) that can be used on both the stovetop and oven for less mess.

Ingredients:

• 600 g green beans, trim the ends and cut the pods into 5 cm pieces.
• 3 tbsp. l. olive oil
• 220 g crimini mushrooms, thinly sliced
• 1 medium onion, finely diced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves
• 3/4 cup lightly salted vegetable broth
• 3 tbsp. premium flour
• 1 cup unsweetened almond milk
• 1/3 cup vegan sour cream
• 1 teaspoon soy sauce
• 2 cups crispy deep-fried onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, Crimini mushrooms, onion rings, soy sauce, sour cream, almond milk, thyme

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the green beans to the boiling water and cook until crisp-tender and bright green, 4-5 minutes. Drain thoroughly and transfer the beans to the ice water to cool completely.
Step 3
• Drain the beans again and transfer them to a paper towel-lined baking sheet; pat dry with paper towels.
Step 4
• Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Add the mushrooms, a pinch of salt, and some freshly ground black pepper and cook, stirring occasionally, until almost all the excess water has evaporated and the mushrooms begin to brown, about 6 minutes.
Step 5
• Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
Step 6
• Pour 1/4 cup vegetable broth into the pan. Cook, scraping the bottom of the pan with a wooden spoon to lift up any browned bits. Cook until the broth is reduced by half, about 1 minute.
Step 7
• Add the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring, until the sauce thickens, 3-4 minutes.
Step 8
• Add vegan sour cream and soy sauce and mix until smooth. Taste and add salt and pepper if needed.
Step 9
• Stir the blanched green beans into the sauce, distributing them evenly, then spread them into an even layer in the pan. Sprinkle evenly with the fried onions.
Step 10
• Bake until golden brown and the sauce is bubbling around the edges, about 15 minutes. Let sit for 5 minutes and serve.

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