Looking for a delicious and guilt-free twist on a classic comfort food? This Healthy Vegan Green Bean Casserole is here to elevate your dining experience! Packed with vibrant green beans and savory mushrooms, this dish is not only a feast for the eyes but also a wholesome addition to any meal. With a creamy almond milk sauce and a crispy gluten-free breadcrumb topping, it’s the perfect side dish for your next family gathering or holiday feast. Get ready to impress your guests with this mouthwatering recipe that proves healthy can be absolutely delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound green beans, trimmed
- 1 cup mushrooms, sliced
- 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon soy sauce
- 1/2 cup gluten-free breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Wash the green beans thoroughly and trim off the ends. Cut them into approximately 2-inch pieces for even cooking.
- Bring a large pot of salted water to a boil. Blanch the green beans for 3-4 minutes until they are bright green and slightly tender but still crisp. Immediately drain and transfer to an ice bath to stop the cooking process and preserve their vibrant color.
- In a large skillet, sauté the sliced mushrooms over medium heat until they release their moisture and become golden brown, approximately 5-6 minutes.
- In a mixing bowl, combine almond milk, nutritional yeast, soy sauce, salt, and pepper. Whisk until the mixture is smooth and well-incorporated.
- Drain the green beans from the ice bath and pat them dry with a clean kitchen towel or paper towels.
- Transfer the green beans and sautéed mushrooms to the prepared baking dish. Pour the almond milk sauce evenly over the vegetables.
- Sprinkle gluten-free breadcrumbs over the top of the casserole, creating an even layer for a crispy topping.
- Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
- Serve hot as a delicious and nutritious side dish, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Prep Ahead: Save time by blanching the green beans and sautéing the mushrooms a day ahead. Just store them in the refrigerator until you're ready to assemble the casserole.
- Customize Your Veggies: Feel free to add in other vegetables like carrots or bell peppers for added color and nutrition. Just make sure they’re cut into similar sizes for even cooking.
- Make It Creamier: If you prefer a creamier sauce, consider adding a tablespoon of cashew cream or a bit of vegan sour cream to the almond milk mixture.
- Breadcrumb Alternatives: If gluten-free isn’t a concern, you can use regular breadcrumbs or even crushed crackers for a different texture.
- Add Some Spice: For a kick of flavor, add a pinch of garlic powder or onion powder to the almond milk sauce before mixing it in with the vegetables.
- Rest Before Serving: Allow the casserole to rest for a few minutes after baking; this helps the sauce thicken up and makes serving easier. Enjoy your cooking adventure and savor every bite of this delightful dish!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
