Friday, October 21, 2016

Vegan GF Green Bean Casserole

We saw this recipe on facebook from a friend and thought we can make a healthy version of a Green Bean Casserole. So we have and it is so good!!!

Creamy Green Bean Casserole with Hand-Breaded Onions

Yields approximately 8 servings
Oven “Fried” Onions
– 1 large onion
– 1/2 cup all-purpose gf flour
– 3/4 cup Panko-style gf bread crumbs or dried almond pulp, grind in a coffee grinder
– 1/2 tsp salt
- 1 tsp Italian seasoning
– 1/4 tsp ground black pepper
– 1 TBS flax and 3 TBS water
– 1 tbsp almond milk
Green Bean Casserole
– 1 tbsp 1 tsp salt, divided
– 1 lb fresh green beans, rinse, trimmed and halved
– 2 tbsp water
– 8 oz mushrooms, sliced (thanks Debbie and Craig for the shiitakes) (or 1 cup diced celery for those who don't want mushrooms)
– 1/2 tsp ground black pepper
– 2 cloves garlic, minced
– 2 tbsp all-purpose gf flour
- 2 TBS nutritional yeast
- 1/2 tsp thyme, ground
– 3/4 cup vegetable broth
– 2 cups almond cream (1 cup almonds 2 cups water instead of 4, drained through a nut milk bag, the pulp will be saved for later use)
  1. Preheat the oven to 375°. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. For the onions: Thinly slice the onion. Pour flour in one small bowl, Panko, Italian seasoning, salt and pepper into a medium bowl, and whisk the flax, water and almond milk together in a third small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the flax mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Raise the oven temperature to 400°
  3. For the green beans: While onions are baking, bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
  4. Put it together: Over medium-high heat, add water in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until thyme mushrooms begin to give off some of their moisture– about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the vegetable broth and simmer for 3 minutes. Decrease the heat to medium-low and add the almond cream. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.
  5. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy!

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