Vegan Green Bean Casserole


Preheat your oven to 350. Fill a medium bowl with the 1/2 cup of almond milk (from the fried onions) and add in the thinly sliced onion


In a large, high-sided frying pan heat the olive oil over medium high heat.


Add in mushrooms and onions and cook until lightly golden brown, about 3-4 minutes


While the mushrooms and onions cook, fill a large pot with water, adding a pinch of salt, and bring to a boil


Once boiling, add in the trimmed green beans and cook until fork-tender, about 7-8 minutes. Drain & set aside


Once the mushrooms and onions are cooked, add in 1 cup of the almond milk and 1 cup of the coconut milk with salt and pepper and stir until well combined.


Bring the mixture to a boil. While you’re waiting for it boil, combine 2 Tbsp of tapioca starch & 1 Tbsp each of coconut & almond milk and whisk until smooth


Once boiling, stir in the tapioca/milk mixture, whisking constantly. Boil the milk mixture for 4 minutes, stirring CONSTANTLY. Cook and reduce by half


Once the sauce is thick, add the green beans in and stir until evenly coated


Pour the mixture into an 8×8 inch baking dish and bake until the sides are bubbly and the sauce has further thickened, 25 minutes


Now make the onions: Heat avocado oil in a medium saucepan, or high-side skillet, over medium high, then reduce to medium.


Place tapioca starch, coconut flour and salt & pepper into a large zip-loc bag and shake around until well mixed


Drain the excess almond milk out of the onions and add them into the bag and gently shake around to evenly coat each ring


Drop a few rings into the hot oil, making sure not to crowd them, and cook until lightly golden brown and crispy, flipping as necessary


Transfer cooked onions to a paper towel. Once the casserole has cooked, scatter the fried onions on top, lightly pressing them into the casserole. Bake for 5 minutes more



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