Dairy-Free Green Bean Casserole
by Rachel Gaewski • featured in Dairy-Free Holiday Sides
Inspired by ohmyveggies.com
Ingredients
for 6 servings
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4 cups green beans, trimmed and halved crosswise (1.4 kg) -
2 tablespoons olive oil, plus more for drizzling - ½ medium yellow onion, diced
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12 oz mushroom, chopped (340 g) - 2 cloves garlic, minced
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1 tablespoon soy sauce -
3 tablespoons all-purpose flour - salt, to taste
- pepper, to taste
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2 cups non-dairy milk (480 mL) -
1 ¼ cups fried onion, divided (180 g)
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Preparation
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- 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.
- Stir in the flour to make a roux, then season with salt and pepper.
- While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
- 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.
- Bake for 20 minutes, or until bubbling.
- Serve warm.
- Enjoy!
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Tips
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zacsr
I had to add a little flour to thicken it up, otherwise it turned well. This was my practice dish. I’m planning to make this for Thanksgiving.
2018-11-12T21:00:06Z Helpful (5) -
Shannon Portell
I made a soy/gluten free version with almond flour and coconut liquid aminos (in place of soy sauce). I had to use about twice as much almond flour and it’s probably a little grittier than regular flour but freaking delicious. I obviously used gluten free fried onions as well. Turned out great!
2018-11-21T20:02:26Z Helpful (4) -
apavlanszky
This was delicious and a huge hit at Thanksgiving dinner! I used cashew milk which I think complemented the dish really well. I also used cremini mushrooms (and more than the recipe calls for because I am a mushroom whore) and i think it added to it in a great way. I will be making this in the future and it will always be my dish to bring for Thanksgiving!
2018-11-29T18:34:30Z Helpful (2) -
pieflavoouurr
We have doubled the amount of soy sauce, flour and non dairy milk to create more sauce. When we didnt do this there was barrely any sauce and it just tasted like dry harricots.
2018-12-04T16:00:21Z Helpful (1)
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