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) -
vickie994
I made my own onions to go on top because I’m vegan & the store bought are not...yum!!!
2019-01-12T14:12:02Z Helpful (0)
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