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Taylor Recipes

Monthly Feature:
Vegan Green Bean Casserole

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 16 oz mushrooms, chopped
  • 1 sweet onion, chopped
  • 4 cups green beans, washed and trimmed
  • ¼ cup vegetable stock
  • 1 cup full-fat canned coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • pepper to taste
  • 1⅓ cups fried onions

Directions

  1. Heat oven to 350.
  2. Heat olive oil in a medium pan.
  3. Add onion and saute for about 5 minutes.
  4. Add chopped mushrooms and continue to saute for 15 minutes.
  5. While the mushrooms cook, add green beans to a pot with about ¼ cup of water.
  6. Heat pot over medium, steaming beans for about 5 minutes until they are tender.
  7. Add beans to an ice water bath to prevent further cooking.
  8. Add vegetable stock to mushrooms to deglaze plan.
  9. Add ½ of the mushroom mixture to a blender with 1 cup of coconut milk, and puree. Reserve the rest of the mix in the pan.
  10. Return pureed mushroom blend to the pan.
  11. Stir in salt, garlic powder, and pepper to taste.
  12. In a large bowl, mix together the green beans, mushroom soup, and ⅔ cup fried onions.
  13. Add to a baking dish.
  14. Bake for 25 minutes.
  15. Top with remaining ⅔ cup onions and bake for 5 minutes.
  16. Serve immediately.

 

Recipe courtesy of Whitney E. RD.


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