Vegan Green Bean Casserole

Tags: vegetarian - side - holiday - thanksgiving
Active Time: 20 minutes
Passive Time: 25 minutes
Serves: 8

A dairy-free twist on the classic

Simply Whisked

• Green beans: 1.5 lbs, trimmed and halved
  
  
• Olive oil: 2 tbsp
  
  
• Garlic: 2 tsp minced
• Onion:1 cup chopped
  
  
• Flour: 3 tbsp (all-purpose)
  
  
• Vegetable broth: 3/4 cup
  
  
• Almond milk: 1 1/4 cups
  
  
• Onion powder: 1/2 tsp
• Coarse salt: 1/2 tsp
• Black pepper: 1/4 tsp
  
  
• Fried onions: 2 cups

• You can use chicken broth instead of vegetable broth if you're not worried about the vegetarian aspect and only need it to be dairy-free
• You can add 1 cup chopped mushrooms when you add the garlic and onions if you want

1. Preheat oven to 400F
2. Bring a large pot of salted water to boil. Blanch green beans for about 4 minutes, or until bright green and slightly tender. Drain
3. Heat olive oil over medium-high heat in an oven-safe skillet. Add garlic and onion and saute until onions are soft and translucent
4. Whisk in flour until a roux has formed. Slowly add broth, whisking into the roux until smooth. Add almond milk and continue to whisk. Add salt and pepper. Bring sauce to a simmer and allow to thicken for about 4 minutes; adjust salt and pepper to taste
5. Stir in green beans and 1/2 cup fried onions until evenly coated in sauce. Top casserole with remaining fried onions and bake for 15 minutes or until sauce is bubbling and onions have browned. Remove from oven and allow to cool for about 10 minutes before serving