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November 15, 2018

Green Bean Casserole

Filed under: Uncategorized — admin @ 1:00 PM

Can you believe Thanksgiving is one week from today?! This Green Bean Casserole recipe is simple, delicious and vegan!

For the fried onion:
Grape seed oil
1/2 a yellow onion sliced
1 cup of almond milk
1 1/2 cups of bread crumbs
3/8 cup of flour

For the cream sauce:
1 cup of cashews soaked
3/4 +1/8 cup of mushroom stock
2 tbs of Bragg Liquid Aminos
1 tsp of Bragg Nutritional Yeast
1/4 tsp of white pepper
1 clove of garlic

For the casserole:
1/8 cup of vegan butter
4 cups of sliced mushrooms
1/2 tsp of Bragg Sprinkle
1 sprig of thyme
4 1/2 cups of fresh green beans

1. Heat large pot with grape seed oil to 350°F. Add milk in one dish and flour and bread crumbs in another. Dip onion slices into milk followed by breading. Place into hot oil and fry until crispy (we double battered and fried ours).
2. Combine all ingredients for cream sauce into a blender and blend until smooth. Set aside when finished. Heat a large pan and in a large pot bring water to a boil. Add butter, mushrooms, herb sprinkles, and thyme to pan. Stir and cook for about 5 minutes
and remove thyme stems. Add green beans to boiling water and blanch for about one minute. Drain and shock with cold water.
3. Preheat oven to 375°F. In oven safe dish of choice add green beans, mushrooms, and cream sauce. Stir until all components are well combined and top with fried onions. Serve and enjoy!


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