Green Bean Casserole
Bring a holiday classic to your table with this plant-based, oil-free Green Bean Casserole that’s as nourishing as it is delicious! Made with PLANTSTRONG Almond Milk, this wholesome twist on the traditional dish delivers tender green beans in a creamy, savory sauce without added oils or processed ingredients.
- Author
- PLANTSTRONG Team
- Category
Dinner
Ingredients
- 1 pounds fresh green beans, trimmed and halved
- 1 small onion, diced
- 10 ounces cremini mushrooms, sliced
- ¼ cup + 1 tbsp oat flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 ¼ cups veggie broth of choice
- 2 tbsp tamari
- 1 ½ tbsp white miso
- ⅓ cup PLANTSTRONG almond milk
- salt and pepper, to taste
- 5 shallots, thinly sliced
- 3 tbsp tapioca starch
- ½ tbsp soy sauce
Directions
- Preheat oven to 375F. Heat a non-stick pan over medium heat. Add diced onion and sliced mushrooms and sauté for 5-7 minutes, or until soft. Add a little bit of broth to prevent burning if necessary.
- Add oat flour, garlic powder, onion powder, black pepper, and dried thyme. Stir to coat the veggies and cook for 1-2 minutes.
- Stir in soy sauce and broth. Make sure to scrape any browned bits from the bottom of the pan. Bring to a boil and simmer for a few minutes, until sauce has thickened a bit.
- Add green beans to the pan and stir together. Cook 5-6 minutes until green beans are tender.
- Stir in plant milk gradually until smooth. Add miso and stir until fully incorporated. Season with salt & pepper to taste.
- Place in the oven and bake about 25-30 minutes, or until mixture is bubbling.
- While casserole is baking, thinly slice your shallots. Toss with tapioca starch and soy sauce. Place in the air fryer at 375 for 5 or so minutes or until golden brown and crispy. Alternatively, crisp in the oven at 400 degrees.
- Once the casserole is done baking, let cool for 10 minutes. Top with crispy shallots and serve immediately!
