Happy Herbivore Blog

August 4, 2009

Vegan Fat-Free Skillet Green Bean Casserole Recipe

For whatever reason, green bean casserole never found its way to any Thanksgiving dinner I ever attended.  I once asked my Mother to make it for dinner and she looked at me like I was crazy space alien. "You don't like mushrooms or onions, Lindsay." Mom made a good point. I probably would have hated green bean casserole as a child. Thankfully, I've grown out of my bizarre food preferences from childhood and since discovered how wonderful casseroles can be.

Anyway, I was in the mood for a comforting casserole the other day but it was piping hot outside and the idea of heating up my oven made me cringe. Having only mushrooms and green beans on hand, I decided to create a vegan replica of the original green bean casserole and work it in a way that no baking would required. This was the end result and boy is it dee-licious!

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Recipe:Skillet Green Bean Casserole

Description

Made in the skillet instead of the oven but still healthy, comforting and delicious. Fried onions can be substituted for the bread crumbs if you prefer.

Ingredients

Instructions

Line a large skillet with a thin layer of broth and saute the onion and garlic over high heat until onion is translucent, about a minute. Reduce heat to medium and add the remaining broth plus mushrooms, green beans, poultry seasoning, Dijon mustard, thyme, sage, and a dash of nutmeg, stirring to coat the mushrooms with seasonings.

Continue to cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes. Meanwhile, in a measuring glass or small bowl, whisk plant-based milk with nutritional yeast and cornstarch.

Once green beans and mushrooms are cooked, pour in the plant-based milk mixture. Stir a few times and allow the mixture to thicken. Once it thickens slightly, turn off heat. Add salt and pepper to taste, then spoon the casserole mixture into bowls and top with toasted bread crumbs and fried onions if desired.

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