Turning this classic green bean casserole into a vegan green bean casserole was a matter of swapping milks and omitting the fat. Speaking of fat, there isn’t any used in this entire recipe. If you have gluten issues you can try sorghum flour or oat flour to make this casserole.
Green beans are a prolific plant producing all summer long. They are a little hard to see in the thick of things because they dangle next to their vines of the same color. Invariably when harvesting them, you may miss a few and they will grow too large to eat but you can save them for their seeds in the next growing season.
In this vegan green bean casserole, make the onion topping first. While the topping is baking, go ahead and blanch the beans — the timing seems to be just about right.
- One large onion, sliced into thin rings
- ¼ cup cold plant milk
- 1/2 cup all-purpose flour
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds green beans, trimmed and cut into 1 ½-inch pieces
- 6 tablespoons all-purpose flour
- 2 cups thinly sliced mushrooms
- 3 1/2 cups plant milk
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- Black pepper
Preheat the oven to 425 degrees.
To make the topping, in a large bowl toss the onions with the milk just to coat the onions. Add the flour, garlic, salt and pepper and toss until the onions are well coated.
Transfer to a baking sheet lined with parchment or wax paper. Spread the onions evenly (it is okay if they overlap) and bake for about 25 minutes, turning once at about 15 minutes, until lightly browned. Remove from the oven and set aside.
Blanch the beans in a large pot of boiling water until half cooked, about 3-5 minutes. Drain, plunge into ice water to stop the cooking, drain again, and set aside.
Preheat the oven to 375 degrees. Lightly oil a 2-quart casserole dish.
Dry cook the mushrooms in a medium saucepan over medium heat until they give up juices and begin to sizzle, about 5 to 7 minutes. Whisk in the flour and cook until the mushrooms are no longer sticky, about 2 minutes. Add the cold milk all at once and whisk to combine. Increase the heat and cook until thick and bubbly, about 5-7 minutes. Mix in the garlic, salt and pepper, taste and add more salt if needed. Set aside.
Combine the green beans, sauce, and one-third of the baked onion rings in a large bowl. Spoon the mixture into the casserole dish and top with the remaining onion rings and bake for 45 minutes. Let cool a few minutes before serving.