Description
This healthier, dairy-free, vegan-friendly green bean casserole by Alicia features a creamy mushroom sauce and crispy fried shallots. Perfect for Thanksgiving or Christmas and customizable to be gluten-free and nut-free.
Ingredients
Fried Shallots
- 5-6 large shallots, peeled and thinly sliced into rings
- 1/4 cup all purpose flour (*see notes for gluten-free option)
- 2 tablespoons panko
- Canola, safflower, or other high heat oil
Casserole
- 2 tablespoons pressed oil or olive oil
- 8 oz button mushrooms, sliced
- 1 garlic clove, peeled and minced
- 3 tablespoons all purpose flour (*see notes for gluten-free option)
- 1-1/4 cups broth of choice
- 1/2 cup oat milk
- 12-16 oz fresh green beans, trimmed
- 1/4 cup panko
- Kosher salt and pepper
Instructions
1. In a bowl, add 1/4 cup of flour and panko with a small sprinkle of salt and pepper. Toss sliced shallots in the flour mixture and shake off excess.
2. In a cast iron pan, pour enough oil to cover the bottom about 1/2 inch. Heat over medium-high until hot. Add the floured shallots in batches and fry until light golden brown, about 4 minutes. Remove with slotted spoon and drain on paper towel. Discard oil.
3. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add green beans and boil for 1 minute 30 seconds. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
4. In an oven-safe skillet, heat 2 tablespoons of oil over medium. Add mushrooms and sauté until browned, 3–4 minutes. Add garlic and cook 1 minute more, stirring frequently.
5. Sprinkle in 3 tablespoons of flour and stir to coat mushrooms. Gradually whisk in broth and cook until bubbling. Pour in oat milk and whisk again. Simmer for 5–6 minutes until thickened. Season with salt and pepper.
6. Add the parboiled green beans to the skillet and stir to coat with sauce.
7. Top with fried shallots and remaining 1/4 cup panko.
8. Bake at 400°F for 15 minutes until bubbling and lightly browned on top.
Notes
Use 2 tablespoons of cornstarch or a gluten-free all-purpose flour for a gluten-free sauce. For frying shallots, arrowroot or cornstarch work well instead of flour.
Recommended dairy-free ingredients: Earth Balance Pressed Oil and full-fat Oatly oat milk.
If dairy is not a concern, you can use whole milk and butter or ghee as substitutes.
To simplify prep, buy a pre-washed and trimmed bag of full-size green beans (not French style or haricot verts).