Green Bean Casserole2020-11-09
- Yield : 1 pan
- Servings : 8
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
This green bean casserole is another amazing recipe from The Friendly Vegan Cookbook and we are very excited for you to add it to your favorite casserole repertoire. It’s one of those comforting dishes that can take you back to childhood holiday memories as soon as you get a taste.
I wrote The Friendly Vegan Cookbook with Michelle Cehn, founder of World of Vegan, and we worked hard to recreate the most classic and loved recipes using only plant-based ingredients, for you to share with your friends and family. Grab a copy, cook away, and let us know which are your favorite recipes.
his Green Bean Casserole is the miracle you’ve been hoping for, sure to please everyone at the table. It’s super simple, easy to make, and absolutely delicious. Without the need for cream, this casserole is as creamy as gets. A perfect and delicious side dish to entertain your family over the holidays.
But make no mistake, this comforting casserole doesn’t have holiday exclusivity. It would be a perfect recipe to make any time (especially during the colder months) and we encourage you to! Plus, if you are eating a few portions of veggies while at it, then it has a year-round free pass, right?
If you’re one of those anti-green beans souls, please let us know if you tried this recipe! We are so keen to hear about your experience.
The Secret is in the Crispy Onions
The creamy sauce and cheesy flavor are reasons enough to fall in love with this Green Bean Casserole but what elevates it the most are the salty and crispy onions on top. These little crunchers are absolutely delicious and can become the topping of many different dishes if you’re feeling creative. You can find them at Trader Joe’s, Sprouts, and other grocery stores. Beware, they are addictive.
Photos by Zhoro Apostolov
- 2 pounds of fresh green beans
- 3 cups of vegetable broth (or equivalent amount of vegetable bouillon and water), divided
- ½ cup of raw cashews
- ¼ teaspoon of salt
- ½ teaspoon of ground Black Pepper
- ½ cup of vegan butter
- 1 small onion, diced
- 2 cups of button mushrooms, sliced or diced
- 4 medium cloves of garlic, roughly chopped
- ½ cup of all-purpose flour
- 2 cups of crispy fried onions (we use store-bought)
To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with icecold water to preserve the green color, and set aside.
In a highpowered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
Preheat the oven to 375 degrees F (190 degrees C).
In a large pot over mediumhigh heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
Spoon the green beans and the creamy mixture into a 9 × 13inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.