A healthier version of an old classic. This Vegan Green Bean Casserole will be sure to please this holiday season without all the sodium, dairy, or MSG.
- 8 oz Crimini Mushrooms ((diced))
- 1/2 large Onion ((diced) )
- 3-4 cloves Garlic ((minced))
- 1/3 cup Vegetable Broth ((low sodium))
- 2 Tbs Flour
- 3/4 cup Vegetable Broth ((low sodium))
- 2 Tbs Soy Sauce ((low sodium))
- 1/4 tsp Salt, Pepper, Onion Powder,
- 3/4 cup Almond Milk ((unsweetened))
- 2 cans French Style Green Beans (no salt added) ((15 oz cans))
- 2/3 cup French fried onion rings ((optional))
- Preheat oven to 350 degrees.
- Wash and slice the mushrooms and add to a large stew pot.
- Chop the onion, mince the garlic, and add both to the pot.
- Stir in 1/3 cup of the veggie broth and simmer until veggies are soft.
- Whisk the flour into the remaining 3/4 cup of veggie broth and add to mix along with the almond milk.
- Add the soy sauce, seasonings, and onion rings (if using).
Note: A healthier alternative would be air fried onions.
- Simmer on low heat until nice and thick.
- Rinse and drain the green beans and stir them into the soup.
- Simmer for 5 minutes until bubbly.
- Carefully pour mixture into an oven safe casserole dish.
- Bake at 350 for 15 minutes.
- Remove from oven and sprinkle remaining onion rings on top.
- Bake for another 5 minutes until topping is brown and crispy.
The French's French Fried Onion Rings are without a doubt the 'unhealthiest' ingredient in this recipe. But it's also kind of traditional, so I still use them. Plus it gives the beans a nice onion-y crunchy topping. So if you're watching your fat - you can leave these out completely.
- Calories: 100