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Dairy-Free Green Bean Casserole

by Rachel Gaewski featured in Dairy-Free Holiday Sides

Inspired by ohmyveggies.com

Ingredients

for 6 servings

  • 4 cups
    green beans, trimmed and halved crosswise (1.4 kg)
  • 2 tablespoons
    olive oil, plus more for drizzling
  • ½ medium yellow onion, diced
  • 12 oz
    mushroom, chopped (340 g)
  • 2 cloves garlic, minced
  • 1 tablespoon
    soy sauce
  • 3 tablespoons
    all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 2 cups
    non-dairy milk (480 mL)
  • 1 ¼ cups
    fried onion, divided (180 g)
    Calories 274
    Fat 17g
    Carbs 26g
    Fiber 4g
    Sugar 5g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
  3. Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
  4. Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
  5. Stir in the flour to make a roux, then season with salt and pepper.
  6. While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
  7. Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
  8. Bake for 20 minutes, or until bubbling.
  9. Serve warm.
  10. Enjoy!
 

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