Your family will definitely appreciate absolutely delicious taste experience of wholesome ingredients. Serve the vegan green bean casserole warm.Making a fresh green bean casserole recipe from scratch is by far the best way to go.Sprinkle the topping over the green bean casserole and pop it back in the oven for 5 to 10 minutes more, until the topping is golden and crisp. Meanwhile, combine all of the topping ingredients in a small bowl.Scoop the contents of the skillet into the prepared baking dish and bake for 20 minutes, until the green beans are tender.Use a spatula to gently stir everything together, coating the green beans in the mushroom sauce. Drain the green beans and transfer them to the skillet.Scoop the Smoked Gouda Cheeze Spread into the skillet and stir until the sauce is velvety and smooth.Pour in the vegetable broth and bring the sauce to a gentle simmer. Begin pouring in the non-dairy milk a couple of tablespoons at a time, stirring constantly to prevent the sauce from clumping. Sprinkle the flour over the mushrooms, onion, and garlic and stir to coat the veggies in the flour.Stir in the chopped garlic and sauté for another minute. Add the sliced onion and season with salt and pepper. Add the mushrooms and sauté for 5 minutes. Melt the vegan butter or olive oil in a large, deep skillet over medium-low heat.Preheat your oven to 350F degrees and mist a baking dish with coconut oil cooking spray.After 5 minutes, turn off the heat, drain the green beans, and transfer them to the ice bath to stop cooking.In the meantime, prepare a large bowl of ice water. Add the green beans and boil for 5 minutes. Bring a large saucepan of water to a boil over high heat.¾ cup crispy fried onions (make sure it’s vegan).1 package Plant Perks Smoked Gouda Cheeze Spread.1 cup plain, unsweetened non-dairy milk (I used oat milk).2 tablespoons whole wheat flour (or gluten-free all purpose flour).
8 ounces baby Bella mushrooms, stems removed and sliced.1 pound of fresh green beans, trimmed into 3-inch pieces.Vegan Tomato Soup with Grilled Cheese Recipe.Chickpea and Wild Rice Vegan Soup Recipe.Fresh mushrooms, onion, garlic, a bit of flour, non-dairy milk, vegetable broth, and a container of our Smoked Gouda Cheeze Spread make for an incredibly creamy, savory, and delicious base for this casserole. The sauce comes together quickly, so be sure to have all of the components ready to go. We don’t want mushy green beans! What I love about using fresh green beans in this Vegan Green Bean Casserole is that they retain their shape and provide some texture to the dish. Five minutes in boiling water, followed by an ice bath, ensures the green beans don’t overcook. Pre-boiling the green beans will begin the cooking process so the casserole doesn’t have to bake quite as long. Just look at that creamy interior and crispy onion topping! This texture combination is a dream. Whether it’s an actual holiday or your family is just craving something warm and comforting for dinner, this Vegan Green Bean Casserole will please even the pickiest eaters at your table. There are plenty of reasons you might need to make a casserole during the holiday season. This Vegan Green Bean Casserole checks all of those boxes – and more! When I say “casserole,” what comes to mind? Something mushy and loaded with dairy and possibly from an old Betty Crocker cookbook? Me too! I wanted to rewrite the script around holiday casseroles and make one that’s light and flavorful while remaining creamy and decadent.
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