Green Bean Casserole
This whole food, plant-based Green Bean Casserole is a must-have for your holiday table. Made with PLANTSTRONG Almond Milk and Corn Broth, this creamy casserole features tender green beans in a savory, rich sauce that’s both wholesome and satisfying. Without any added oils or refined ingredients, it’s the perfect guilt-free twist on a classic dish. This Green Bean Casserole will delight everyone at the table with its delicious, comforting flavors!
Green Bean Casserole
PLANTSTRONG Team
Rated 5.0 stars by 1 users
Category
Dinner
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 and Corn Broth, this wholesome twist on the traditional dish delivers tender green beans in a creamy, savory sauce without added oils or processed ingredients.
Ingredients
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1 pounds fresh green beans, trimmed and halved
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1 small onion, diced
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10 ounces cremini mushrooms, sliced
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¼ cup + 1 tbsp oat flour
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp dried thyme
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2 ¼ cups PLANTSTRONG corn broth
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2 tbsp tamari
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1 ½ tbsp white miso
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⅓ cup PLANTSTRONG almond milk
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salt and pepper, to taste
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5 shallots, thinly sliced
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3 tbsp tapioca starch
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½ tbsp soy sauce
For the casserole
For the shallots
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!
