As promised, I am back with another Thanksgiving side dish post. I may be one of the few who like this one, but the green bean casserole has always been a favorite of mine. Even when I did eat meat and dairy, I always had a tendency to skip meat and go for the veggie dishes and the mashed potatoes. Go figure!
I decided to lighten and freshen up the classic recipe. Yep, that means no canned, processed mushroom cream or fried onion topping. I assure though, if you are one of the few who enjoys this side, you will love this one version! Oh, and for what’s it worth, my sweet little mom said it is better than the old recipe 😉
Green Bean Casserole:
- 2 bags of green beans (most stores have them bagged now for the holidays)
- 1 yellow onion, sliced thinly
- 1/2 cup panko bread crumbs
- 1 tbsp fresh chopped thyme
- About 15oz cups sliced crimini mushrooms (come in 6 oz crates, I used 2 1/2)
- 1 1/4 cup organic vegetable broth
- 1 cup vegan “sour cream”
- 1/2 cup water
- 2 tbsp flour
- salt & pepper
- Pre-heat oven to 400.
- In a large skillet (I used a cast iron that I baked the casserole in too) heat a couple of tablespoons of olive oil on low heat. Add sliced onion and a pinch of salt and pepper. Coat onions then cover to caramelize, stir occasionally. Should be about 20 minutes
- In a large pot, fill 1/2 to 3/4 way full of water then bring to a boil. Add beans and cook for about 5-7 minutes. Drain and rinse. Put to side.
- In a small bowl, combine bread crumbs and thyme. Put aside
- Remove onions when done and place to side. Heat 2 tablespoons vegan “butter” in same skillet on medium heat. Add mushrooms and hefty pinch of salt and pepper. Coat evenly and cook until tender and juicy, about 8-10 minutes. Remove and place to side.
- Add “sour cream” and water to skillet (no need to clean it). Stir until combined. Add flour and stir slowly until no lumps remain. Add broth. combine. Add mushroom and half the onions.
- Let mixture heat up to a boil then turn heat off
- If using skillet to bake casserole in, pour green beans on top of mushroom mixture. Carefully mix, coating all the beans. Top with remaining onions, bread crumbs, and optional vegan Parmesan *
- If using a baking dish, pour mushroom mixture over green beans in large bowl. Mix and combine well. Pour into large baking dish. Top with remaining onions, bread crumbs, and optional vegan Parmesan *
- Bake for about 25 minutes, until crumbs are lightly browned. Cool slightly, serve and enjoy!!!
A quick vegan Parmesan substitute I make is to combine 1/2 cup chopped walnuts and 1/2 cup nutritional yeast with a dash of salt in a food processor. Pulse until walnuts are finely chopped. Sprinkle on before and after baking!