• 1 pound green beans, rinsed, trimmed and cut in half. You can use canned or frozen.
  • Sea salt and black pepper
  • 2 Tbsp vegan butter or avocado oil
  • 1 shallot, Cone #2
  • 2 cloves garlic, Cone #1
  • 1 cup sliced mushrooms Cone #4      (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour gf
  • 3/4 cup vegetable broth
  • 1 cup unsweetened plain nut milk
  • 1 1/2 cups crispy fried onions (I love Trader’s Brand – check ingredients to ensure vegan friendly), divided
    1. Preheat oven to 400 degrees F.
    2. Add Green Beans to 3 or 4 Qt pan with a couple tablespoons water. Medium, Click, to Low. Cook 10 to 15 mins.Set aside.
    3. In a small saucepan add butter or oil, shallots, and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
    4. Sprinkle flour over mushrooms and stir to coat the mushrooms. Cook for 1 minute, then slowly whisk in veggie stock, to incorporate.
    5. Add nut milk next and whisk . Season to taste & bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Season as needed.
    6. Remove mushroom mixture from heat and add 1/2 cup of the fried onions to mixture. Add mixture and cooked green beans to 9 X 13 Bake & Roast Pan. Or use the electric skillet. Toss to coat well, and top with remaining fried onions.
    7. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top

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