Here is an upgraded version of the traditional green bean casserole. It’s much healthier yet more delicious that the original recipe. You can serve it on Thanksgiving or any other holiday (or any random day). This vegan green bean casserole is absolutely delicious and super creamy. The baked onions…Well, don’t be surprised if you eat them alone and they don’t even make to the top of casserole.
Green Bean Casserole With Crispy Onions [Vegan, Gluten-Free]
To Make the Casserole:
- 3 cups thawed frozen (or fresh trimmed and cut in half) green beans
- 3 cups chopped Cremini mushrooms
- 1 whole onion
- 4 garlic cloves
- 1 1/2 cups non-dairy milk
- 3 tablespoons chickpea flour
- 2 tablespoons nutritional yeast
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut oil
To Make the Crispy Onions:
- 2 onions
- 1/3 cup chickpea flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric (optional)
- To make the crispy onions, thinly slice the onions into rings and soak them in the milk for 10 minutes.
- While the onions are soaking, mix dry ingredients in a separate bowl – chickpea flour, salt, pepper, and turmeric.
- Preheat the oven to 400°F and lay a baking sheet with baking paper.
- Remove onion slices from the milk (save the milk – you can use it for casserole). With your hands, toss and coat the onions with spiced chickpea flour mixture. Spread the onion rings on the baking paper, put into the oven and bake for 10 to 15 minutes until lightly golden. They burn easily so keep an eye on them! If there are any burned and black parts, remove them.
- To make the bean casserole, heat a large pan to medium heat, add coconut oil.
- Finely chop onion and garlic and sautée in the pan for 2 minutes. Add salt, pepper, and oregano. Mix in well. Add chopped mushrooms and sautée for 4 minutes.
- Add chickpea flour to the mushrooms and stir to coat for 1 minute. Then slowly start to add milk while continuously stirring.
- Add nutritional yeast, salt, and pepper. Stir well to get rid of any lumps. When the chickpea flour fully dissolves, the sauce should be thick and creamy.
- Add thawed green beans. If you’re using fresh green beans, lightly cook them in a boiling water for 3 to 5 minutes until tender-crisp. Then add them to the casserole. Stir well until all beans are covered with the sauce. Sautée everything for 2 more minutes – and then it’s ready!
- Sprinkle crispy onions on the casserole – you can do it directly in the pan or when serving the dish.