Vegan Green Bean Casserole

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Spray an 8- or 9-inch-square casserole dish with nonstick cooking spray. Set aside.

3. 3

   Bring a large pot of salted water to a boil.

4. 4

   Cut the green beans into 1 1/2-inch pieces. Slice the mushrooms, finely chop the onion, and mince the garlic.

5. 5

   Once the water is boiling, add the green beans. Blanch for 3 minutes, until beans are bright green. Drain the green beans into a colander and rinse with cold water.

6. 6

   Set a large pot over medium-high heat and add the olive oil. Once oil is hot, add the onions and mushrooms to the pot. Saute for 6-7 minutes, until the mushrooms are browned and shrunken and the onions are soft. Add the garlic and thyme and cook for 30 seconds longer, until fragrant.

7. 7

   Sprinkle the flour over the mushrooms and onions. Stir with a spatula to coat. Slowly pour the vegetable broth into the pot, whisking to dissolve the flour. Pour in the nut milk, and season with salt and black pepper.

8. 8

   Cook the sauce, whisking constantly, until it begins to bubble and thicken. Reduce the heat to medium-low and allow the sauce to simmer for 5-7 minutes more, whisking occasionally, until it is reduced by about half.

9. 9

   Add the green beans to the pot and stir to coat with the sauce. Pour the green bean mixture into the casserole dish.

10. 10

    Bake the green bean casserole on the middle rack of oven for 15 minutes.

11. 11

    Open the oven and sprinkle the french fried onions in an even layer over the top. Continue baking for 5-10 minutes, until the casserole is bubbling at the edges.

12. 12

    Check to see that casserole is done. Remove from oven or add time as needed.

13. 13

    Allow to rest for 10-15 minutes before serving.

* Per serving · 4 servings · Values may vary.