Vegan Gluten-Free Green Bean Casserole Recipe
By Hot For Food
🔪Prep Time: 30 minutes
👩🍳Cook Time: 45 minutes
crispy onion strings
1 white onion
1 1/2 C nondairy milk (soy or almond work best)
1 tbsp apple cider vinegar
1 1/2 C rice flour
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp ground black pepper
3 C vegetable oil (for frying)
green bean casserole
8 C fresh green beans (or thawed frozen green beans)
1 C raw whole cashews, soaked for 20 minutes in hot water
1 1/2 C water
1 tbsp arrowroot flour or cornstarch
1 tbsp coconut oil
8 oz cremini mushrooms
1 shallot, finely chopped
2 garlic cloves, minced
1 tsp onion powder
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp ground black pepper
2/3 cup low-sodium vegetable stock
1 tbsp lemon juice
1Thinly slice the onion with a mandolin, or if you're great with a knife, try it out! They should be thin enough that you can see through them.
2Pour the nondairy milk into a bowl and whisk in the apple cider vinegar. Let the onions soak in this mixture for 10 to 15 minutes.
3In a separate mixing bowl, combine the flour with smoked paprika, sea salt, and ground black pepper.
4Heat your frying oil in large pot until it reaches 365°F.
5Using your hands, toss and coat all the onions with flour. Gently shake off any excess and set them aside in another bowl. Deep fry onions in small batches. They take approximately 2 minutes. Remove with tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.
6If you have more onions than you need to top the one casserole, just bring the extras to the table as I'm sure people will be topping their entire plate of food with these delicious, crunchy onions!
7To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.
8Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.
9Add shallot and sauté for another 3 to 5 minutes.
10Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground black pepper and sauté for 2 to 3 minutes.
11Stir in low-sodium vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.
12Once the sauce is simmering, add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.
13Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.
14Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. You can also put the whole casserole under the broiler for a few minutes to warm and crisp up the onion strings. Serve immediately!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.