Creamy Vegan Green Bean Casserole with Almond Crumble Topping

Every family has their own special Holiday menu. And the idea of taking any of those special dishes and turning them into something “healthier” can be slightly unappealing… Since becoming vegan, I’ve had to bite the bullet and change almost all of my usual dishes because they all contained animal products of some sort. And slowly I’ve developed a new successful menu full of great HEALTHY vegan Holiday dishes!!

The BEST Vegan Green Bean Casserole

Along with this Sweet Potato Casserole, I always serve a creamy Green Bean and Mushroom Casserole. When I was a child my Mom would make the simple bean casserole, consisting of canned beans, canned mushroom soup, and fried onions to top. And I LOVED it.

The BEST Vegan Green Bean Casserole

But now that I am so food-conscious of what goes into mine and my family’s bodies, I knew that wasn’t going to cut it.

The BEST Vegan Green Bean Casserole

This Green Bean and Mushroom Casserole is the perfect solution!! It is creamy and flavorful with a delicious nutty topping :D

The BEST Vegan Green Bean Casserole

It’s a complete dream.

The BEST Vegan Green Bean Casserole I am soooooo happy with how it turned out and I hope that some of you get that opportunity to try it at your Holiday table this year as well! You won’t be sorry.

The BEST Vegan Green Bean Casserole

Creamy Vegan Green Bean Casserole
Author: 
Serves: 8
 
Ingredients
  • l lb. green beans*
  • 1 tablespoon sea salt
  • 1 large shallot, chopped (or 2 med-small shallots)
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 3 tablespoons oil or ¼ cup vegan butter
  • ¼ cup millet flour
  • 1 cup unsweetened non-dairy milk
  • 1 cup vegetable broth
  • 1½ teaspoons fine-grain sea salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • FOR THE TOPPING:
  • 1 cup almonds
  • 2 tablespoons ground flaxseed
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 teaspoons dried parsley (or ¼ cup freshly chopped)
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Bring the water to boil in a large pot or dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook 6-9 minutes or until crisp-tender and still bright green. (Be sure to cook the beans to your desired level of doneness; from here on they will re-heat but won’t cook further). Drain in a colander, then place into the ice water to 'shock' the beans and stop the cooking process, about 5 minutes. Drain again and let dry while finishing.
  3. Heat oil (or butter, if using) in a skillet over medium heat. Add the shallots, mushrooms, garlic, salt, and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes.
  4. Stir in flour and cook 1 minute. A tablespoon at a time at first, add the milk and vegetable broth; simmer until sauce thickens, about 10 to 15 minutes. Taste and adjust seasonings.
  5. Stir in cooked beans and pour into an 8-inch-by-8-inch pan or casserole dish of similar size.
  6. FOR THE TOPPING: Combine flaxseed, olive oil, and 3 tablespoons water and stir; set aside.
  7. In a food processor, process almonds, garlic, parsley, thyme, and salt until a fine meal. Add flaxseed mixture and process until a sticky ball forms.
  8. Crumble the almond mixture across the top of the casserole in small pieces. Bake 40 minutes or until the top is golden brown and the sauce is bubbling.
Notes
*You can substitute fresh beans for one 10-ounce bag of frozen beans.
**The ice water 'shocking' process is completely optional. It helps to stop the cooking process so that the beans still retain a firmness to them since they will continue to cook in the oven.

 

 

6 Responses to “Creamy Vegan Green Bean Casserole with Almond Crumble Topping”

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  • Kariann November 23, 2014, 5:31 am

    Do you add the vegetable broth at the same time you add the milk? Thanks!

  • lmachell November 23, 2014, 8:48 pm

    Thanks for catching that! Yes, you do.

  • Tana Lopez Younger November 27, 2014, 6:47 pm

    This recipe looks delicious and I am so excited to try it. I am just wondering what the bowl of ice is for? The directions say to fill a bowl with ice water, but I don’ see any further references as to what to do with the ice water.

  • lmachell November 29, 2014, 6:58 pm

    It is too shock the beans after they are drained from the hot water. This stops the cooking process since you don’t want them to be too soggy, they are going to continue to cook in the oven. It is a completely optional step. Personally I just use a 10 ounce bag frozen beans. I mix them right into the sauce frozen.

  • Roanna November 28, 2014, 6:13 am

    This looks yummy! Can’t wait to try it! Can I sub AP whole wheat flour for the millet flour? If so, would I use a 1:1 ratio? Thanks!

  • lmachell November 29, 2014, 6:56 pm

    Well, you could try it and then if it is too thick, just add some extra milk to thin it out!