Creamy Green Bean Casserole

Thanksgiving cooking is in full swing! My mom is here helping me put it all together, and although there’s quite a few repeat recipes (pumpkin pie, chickpea gravy, butternut squash & sweet potato gratin), I’ll be sharing a few new ones with you throughout the day 🙂

What are you whipping up today to prepare for the big day?

4 cups green beans, trimmed and halved

2 cups coconut milk

2 cups fried onions (got some super cheap at Trader Joe’s!)

1/3 cup organic chickpea flour

1 small yellow onion, sliced

3 cloves garlic, minced

4 tbsp olive oil, divided

1 tsp sea salt

1 tsp all purpose seasoning

1 tsp dried mustard

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Saute onions and green beans over medium heat in 2 tbsp oil for 8 minutes, or until tender (add veggie broth if it sticks-cook until green beans are bright green and tender
  • Stir in garlic, salt, pepper, all purpose seasoning and mustard and cook for 2 more minutes-then pour into a greased casserole dish
  • Heat another saucepan filled with remaining 2 tbsp of oil over medium heat and add flour
  • Whisk together for one minute, then add milk and more salt and pepper and continue whisking and raise temperature to medium/high
  • Continue to cook for 6-8 minutes or until milk mixture has thickened
  • Pour sauce over green beans and onions and then top with fried onions
  • Bake at 350 degrees for 15 minutes

 

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Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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