This vegan green bean casserole tastes like the dish you grew up eating, minus the mushrooms and dairy products. Perfect for when the family’s over!
- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon tahini
- 2 cans green beans (14.5 ounces each)
- 1 1/2 cups crispy french fried onions
- Preheat oven to 350 degrees F. Grease a medium casserole dish and set aside.
- Heat the olive oil in a saucepan over medium high heat. Add the onion and garlic, saute for 3-4 minutes, until onion starts to brown.
- Add the salt, pepper, dried thyme, paprika, and flour. Stir together until onions are coated with the flour mixture.
- Whisk in the broth, almond milk, nutritional yeast, and tahini. Turn heat down to medium low and allow to simmer until mixture is thickened about 2-3 minutes. While mixture is thickening, make sure to whisk ever so often to prevent clumps from forming and the bottom from burning.
- After the mixture has thickened, transfer it to a large bowl and stir in the green beans and 3/4 cup of the crispy onions. Transfer the green bean mixture to the prepared casserole dish and top with remaining crispy onions.
- Bake for 25 minutes, or until top is golden brown and filling is bubbling.
- Serve immediately. Stores in the refrigerator for up to a week.
- Make sure you don’t let your onion mixture get TOO thick. If it does, just add in an additional 1/4 cup broth and whisk until it loosens up a bit.
Keywords: vegan green bean casserole, thanksgiving, sides