Creamy Green Bean Casserole
Elevate your Thanksgiving side dish with this delicious and easy-to-make recipe. Our unique twist on a classic features a flavorful combination of soy sauce, mushrooms, and nutritional yeast. Oh, it's vegan and gluten-free!
Equipment
- 1 Oven
- 1 Medium pot
- 1 Silicon or wooden spoon
- 1 Oven proof dish
- 1 Wok or medium pot
Ingredients
- 400/2 gr/cups Green beans Fresh or frozen
- ½ Medium red onion
- 200/1 gr/cups Chestnut mushrooms about 7/8 mushrooms
- 200/1 ml/cups Vegetable broth
- 150/⅔ ml/cups Vegetable cooking cream
- 4 tbsp Soy sauce gluten-free soy sauce if you want this dish to be gluten-free.
- 3 tbsp Nutritional yeast
- 1 tbsp Extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 2 tbsp Cheddar Cheese optional - if vegan try plant-based cheese!
- 2 tbsp Bread crumbs optional - opt for gluten-free crumbs for a gluten-free dish.
Instructions
- Pre-heat your oven to 180℃ or 375℉ on a fan setting.Wash and clean your green beans. Add to a pot with water, bring to a boil and cook for about 5-6 minutes or until tender-crisp. Drain and set aside.
- Dice the onion and sauteé with oil for a couple of minutes. Slice the mushrooms - I leave fairly big slices as I like the texture but you can dice them if you want. Cook until reduced in size and soft.
- To the mushrooms add soy sauce, broth, cream, nutritional yeast, salt and pepper to taste. Combine for 5 minutes until the mixture thickens to create a creamy paste.
- Transfer the green beans to an oven-proof dish, cover with the mushroom sauce and - if you want - top with cheese and bread crumbs.
- Bake for about 15-20 minutes or until the surface of the casserole starts browning and bubbling. Once it's cooked, leave to cook for 5 minutes. Your Creamy Green Bean Casserole is ready :)Consume immediately or refrigerate in an airtight container for up to 3 days.
