Vegan Green Bean Casserole (100% From Scratch)

Vegan Green Bean Casserole (100% From Scratch)

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 40-45 minutes
Servings: 8

The Challenge: Green Bean Casserole

It is a Thanksgiving classic unlike any other - green bean casserole. Often can be made vegetarian or vegan, but the classic recipes are just canned foods. Personally, I don’t love to eat processed or canned foods. I understand the convenience and definitely know not everything can be done 100% from scratch everyday.

BUT…if you have 40-45 minutes…I HIGHLY recommend trying to make green bean casserole from scratch. It just makes the flavors so much better and the textures are wayyyy better. Ever eaten a limp green bean green bean casserole? Yeah not memorable. Let’s change that.

I wanted to make a crisp, fresh, 100% from scratch green bean casserole. Use just picked green beans with fresh mushrooms + vegan cream (made from cashews + broth). Then cook that with some fresh shallot crispys for the topping. How’s that sound? Yep - DELICIOUS.

We use a couple of unique spices as well along the way like nutmeg, creole seasoning, and fresh oregano to make a deliciously unique and WAY BETTER version of this Thanksgiving classic. Less sodium, fresher, and more delicious. Win, win, win !!!

YUMMMMMM.

Let’s get into it!

Ingredients:


Crispy Shallots

  • 5 shallots, thinly sliced

  • 2 tbl AP flour

  • 2 tbl panko bread crumbs

  • Spices: 1 tsp sea salt, 1 tsp Old Bay, pinch of garlic powder + onion powder

  • 1 tbl olive oil

Green Bean + Mushroom Cream

  • 2 tbl salt

  • 3/4 pound fresh green beans, rinsed, trimmed + halved

  • 1/2 pound purple wax beans (or sub with more green beans), rinsed, trimmed + halved

  • 3 tbl vegan butter

  • 12 ounces baby bella mushrooms, washed, and cut into small pieces

  • Spices: 1/2 tsp freshly ground black pepper, 1/4 tsp nutmeg, 1/4 tsp thyme, 1/2 tsp coriander

  • 2 cloves garlic, minced

  • 2 tbl AP flour

  • 1 cup low-sodium veggie broth

  • 1 cup cashew cream (1 cup cashews + 1/2 cup dairy-free milk or water)


Equipment You'll Need:

Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Frying Pan . Baking Sheet . Parchment Paper . Boiling Pot . Food Processor


Before You Cook:

  • Wash and chop fresh ingredients

  • Bring 12-16 cups of water to boil

  • Prepare an ice bowl - 2 cups of water + 6 cups of ice (set in fridge)

 1. To start, add shallots + all other ingredients to a bowl and mix well.

1. To start, add shallots + all other ingredients to a bowl and mix well.

 2. Next, line a baking sheet with parchment paper + bake at 400F for 10 minutes on each side. Optionally, you can add these to a pan with some vegan butter and fry them up for 4-5 minutes on each side. (I actually used that method above because I was short on time).

2. Next, line a baking sheet with parchment paper + bake at 400F for 10 minutes on each side. Optionally, you can add these to a pan with some vegan butter and fry them up for 4-5 minutes on each side. (I actually used that method above because I was short on time).

 3. Trim the ends ofo your green beans + cut in half. Add to the boiling pot of water and cook for 5 minutes to blanch. Remove, strain, and add to the ice water bath and let it sit for 2-3 minutes. Strain and set aside.

3. Trim the ends ofo your green beans + cut in half. Add to the boiling pot of water and cook for 5 minutes to blanch. Remove, strain, and add to the ice water bath and let it sit for 2-3 minutes. Strain and set aside.

 4. While the green beans are boiling, throw in the cashews + dairy-free unsweetened milk into a food processor and blend until smooth. Set aside.

4. While the green beans are boiling, throw in the cashews + dairy-free unsweetened milk into a food processor and blend until smooth. Set aside.

 5. Melt vegan butter in a cast iron pan at medium heat. When the butter starts to pop, add in the mushrooms with a pinch of salt + pepper. Cook for 4-5 minutes. Next, add in the garlic + spices. Cook for 2 more minutes before adding the flour. Cook another 60 seconds and add broth. Cook for another 5-6 minutes before pouring in the cashew cream. Mix it well. Take off heat.

5. Melt vegan butter in a cast iron pan at medium heat. When the butter starts to pop, add in the mushrooms with a pinch of salt + pepper. Cook for 4-5 minutes. Next, add in the garlic + spices. Cook for 2 more minutes before adding the flour. Cook another 60 seconds and add broth. Cook for another 5-6 minutes before pouring in the cashew cream. Mix it well. Take off heat.

 6. Once off the heat, mix in the green beans and about 1/3 of the crispy shallots.

6. Once off the heat, mix in the green beans and about 1/3 of the crispy shallots.

 7. Sprinkle the rest of the cripsy shallots on top and put into the oven. Bake for 12-15 minutes until golden brown on top and bubbly. YUM! Serve hot and enjoy.

7. Sprinkle the rest of the cripsy shallots on top and put into the oven. Bake for 12-15 minutes until golden brown on top and bubbly. YUM! Serve hot and enjoy.


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