Green Bean Casserole by Minimalist Baker



 
SERVES 4PREP 10mCOOK 20m

Credit: Minimalist Baker

beans

1lb

green beans, rinsed, trimmed, and halved

sea salt

water

  1. Preheat oven to 400°F (204°C).

  2. Bring a large pot of water to a boil and salt well to season the green beans.

  3. Add to cook green beans for 5 mins. Drain and place in an ice water bath to stop cooking. Drain and set aside.

sauce

2tablespoons

European Style Cultured Vegan Butter

1medium

shallot, minced

2cloves

garlic, minced

1cup

button mushrooms, chopped

2tablespoons

all-purpose flour

¾cup

vegetable broth

1cup

Oat Drink

salt

pepper

  1. In a large oven-safe skillet over medium heat, add European Style Cultured Vegan Butter, shallot, and garlic. Season with salt and pepper and stir to cook for 3 mins.

  2. Add button mushrooms and season with a bit more salt and pepper. Cook until lightly browned (4 mins).

  3. Sprinkle in flour and whisk to coat the veggies. Cook for 1 min. Slowly add and whisk to incorporate in vegetable broth.

  4. Whisk in Oat Drink. Season with more salt and pepper. Bring to a simmer. Reduce heat to low to thicken. Cook until thick and bubbly (~6 mins). Taste and adjust seasonings as needed. Remove from heat.

casserole

cup

crispy fried onions

  1. Add of the crispy fried onions and all of the cooked green beans to the sauce. Toss to coat well. Top with remaining crispy fried onions.

  2. Bake until warmed through, bubbly, and slightly browned on top (15 mins). Serve immediately.