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Vegan green bean casserole

Green bean casseroles are a classic thanksgiving staple that is super easy to turn vegan. You could also play around and use your favorite “milk” alternative.

I know I will be trying out different versions, because I do feel like this recipe could be made even better. Make sure you are using unsweetened and unflavored almond milk ( totally almost made that mistake.)

 
Also, this dish is so ugly and hard to shoot that I used a photo off of Pinterest by thecookierookie.com lol. 
 
Ingredients:
2 Lbs green beans 
8 Oz Sliced mushrooms 
1 Cups all purpose flour
4 Cups unsweetened almond milk 
1 Tbsp Kerry gold or vegan butter
1/3 Tbsp black pepper
1/3 Tbsp salt 
1 Tbsp fresh minced garlic 
1/4 Tbsp fresh minced sage
1/4 Tbsp fresh thyme
1 Cup crispy friend onions 
1/3 Cup sliced almonds
 
What to do:
+ Preheat your oven to 350 degrees F. 
+ Boil your green beans until cooked half way through.
+ In a medium sized saucepan add butter and flour until dough-like. 
+ Add in your almond milk, fresh herbs and spices. 
+ In a blender quickly chop your mushrooms into medium/small pieces. 
+ Add mushrooms and green beans into the sauce. 
+ Transfer the mixture to a casserole dish.
+ Top with sliced onions, and crispy fried onions. 
+ Cook for 45 minutes at 350 degrees F. 
 
Sahtein! 
 

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