Creamy Vegan Green Bean Casserole with Almond Crumbling Topping

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Creamy Vegan Green Bean Casserole with Almond Crumbling Topping

Here’s to a classic recipe but with a healthy touch. Vegan Green Bean Casserole. The creaminess in this dish is clearly astonishing on its own. It is distinctive, nostalgic, and savory while the almond crumbling breaks off the taste into a burst of crisp goodness. It is worth trying this one out. Perfect for holidays and beyond.

Preparation Times:

Creamy Vegan Green Bean Casserole with Almond Crumbling Topping

Equipment:

Oven
Oven-safe Skillet
Cooking Pot

Ingredients:

4 cups of green beans, rinsed, trimmed and cut
1 1/2 cups of ground almonds
1 cup almond milk
2 tbsp olive oil
1 medium shallot, minced
2 cloves garlic, minced
2 tbsp all-purpose flour
3/4 cup vegetable broth
1 cup finely chopped mushrooms
Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees
Bring a large pot of water to a boil and salt well. Add green beans and cook for 3-5 minutes. Drain and set aside.
In a large oven-safe skillet over medium heat, add olive oil, shallots and garlic. Cook for 3 minutes then add the mushrooms. Season with salt and pepper and cook for another 4 minutes or so until lightly browned.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season again with a bit of salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes or until thick.
Remove from heat. Add the cooked green beans and half of the ground almonds. Toss to coat well and top with remaining ground almonds.
Bake for 15-17 minutes.
Serve and enjoy!