Green Bean Casserole

• 24 oz fresh trimmed green beans
• 3 tbsp vegan butter
• 3 thinly sliced shallots
• 4 cloves minced garlic
• 8 oz sliced baby bella mushrooms
• 1 tbsp nutritional yeast
• ½ tsp sea salt
• ¼ tsp pepper
• ⅓ cup gluten free flour
• 1 1/2 cups mushroom broth
• 1 cup plain unsweetened non dairy milk
• 2 cups store bought gluten free crispy fried onions
  

Serve warm topped with crispy fried onions!

1. Start by bringing a large pot of salted water to a boil and preheating your oven to 400 degrees Fahrenheit.
2. While the water is heating up, bring a large skillet to medium heat with 3 tbsp of vegan butter. Once butter is melted and warm, add your thinly sliced shallots. Cook for about 2-3 minutes, or until they have started to soften.
3. Then, to the same pan, add your minced garlic and baby Bella mushrooms. Cook down until all of the water from the mushrooms has cooked out and the you get a golden brown sear on the mushrooms.
4. Next, add your nutritional yeast, sea salt and pepper. Stir to combine.
5. Then, add your gluten free flour and stir until the vegetables are coated. Slowly add your mushroom broth a few splashes at a time to this mixture, whisking constantly.
6. Once you have added all of your mushroom broth, then add your nondairy milk and whisk to combine. Reduce heat to low and cook this mixture for about 5 minutes, or until liquid is thick and bubbly.
7. Taste and adjust your seasoning as needed, remove from heat once mixture has cooked down.
8. Once your large pot of water is at a rapid boil, add your green beans and cook for about 5 minutes.
9. When the green beans are done cooking, drain and transfer to a large baking pan. Cover the green beans in the mushroom sauce mixture and stir to combine.
10. Top the green beans with crispy gluten free fried onions and place in the oven at 400 degrees for 15 minutes, or until the top is golden brown and the liquid is bubbling.
11. Once cooked, remove from the oven, serve hot and enjoy!