Aug. 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!
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.
½ pound green beans, trimmed
1 cup vegetable broth
1 whole onion, diced
2 whole garlic cloves, minced
1 cup brown mushrooms, thinly sliced
½ tsp thyme
½ cup plant-based milk
2 tbsp nutritional yeast
1 tbsp cornstarch
¼ cup whole wheat bread slices
Mix cornstarch into 2 tbsp of water and set aside. Saute the onions and garlic in broth until translucent. add in the mushrooms, green beans and spices and cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes. Pour in the non-dairy milk and cornstarch mixture. Immediately whisk in nutritional yeast. Allow the mixture to thicken and turn off heat. Salt and pepper to taste. Spoon the casserole mixture into bowls and top with toasted bread crumbs or fried onions if desired.