Green Bean Casserole

BY : PUBLISHED : November 15th, 2019 UPDATED: August 17th, 2021

Thank you to Sprouts (the best grocery store) for sponsoring this recipe!

For the past 13 years, I’ve been hosting an annual vegan Friendsgiving potluck the weekend after Thanksgiving. It’s a way for my friends to try new recipes, gather, and share a plant-based nourishing-to-the-body-and-soul meal together. This year, the recipe that I’ve been trying to perfect for our potluck is the Green Bean Casserole. I wanted it to be a combination of down-right-tasty, but also a recipe that doesn’t require hours in the kitchen. This is what I came up with!

I did all my shopping at Sprouts, they had everything I needed, including the fried onions– which I thought I was going to have to make from scratch. I used the Sprouts organic frozen green beans as the center of this dish so that I could remove a step of having to cook them myself.

 

VeganGreenBeanCasserolefromTheFriendlyVeganCookbook 2 1

Green Bean Casserole

Toni Okamoto
If you have been dreaming of your favorite creamy thanksgiving side dish, then it is time to rejoice! This Green Bean Casserole recipe is it!
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 8

Ingredients
  

  • 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)

Instructions
 

  • 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.
Keyword casserole, green beans, plant-based casserole, side dish, vegan, vegan casserole, vegan side dish, vegan thanksgiving
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

Green Bean Casserole | Plant-Based On a Budget | #beans #casserole #green #side #recipe #holidays #comfort #food #plantbasedonabudget

 

Green Bean Casserole | Plant-Based On a Budget | #beans #casserole #green #side #recipe #holidays #comfort #food #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto