A vegan twist on the classic green bean casserole, featuring fresh green beans, a creamy mushroom sauce, and crispy fried onions. Perfect for a comforting side dish during holidays or any day of the week!
Ingredients: 4 cups fresh green beans, trimmed and halved. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 2 tablespoons all-purpose flour. 1 1/2 cups vegetable broth. 1 cup unsweetened almond milk. 1 teaspoon soy sauce. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1 1/2 cups crispy fried onions, divided.
Instructions: Warm the oven up to 190C 375F. Blanch the green beans for two minutes in a large pot of boiling water. Then, move them to an ice bath to stop the cooking. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until they dry out and turn golden brown. Add the flour and cook for one minute. Slowly whisk in the almond milk and vegetable broth, stirring all the time until the mixture gets thick. Add salt, pepper, thyme, rosemary, and soy sauce to taste. Add 1 cup of crispy fried onions and blanched green beans. Put the mixture in a baking dish and top it with the rest of the crispy fried onions. Put it in the oven for 25 to 30 minutes, or until it's brown and bubbly. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 30 minutes
AISKRIM KIFAYAH KEDAH
