Vegan Green Bean Casserole | Schnucks
Vegan Green Bean Casserole Vegan Green Bean Casserole

A classic and crowd favorite holiday side dish that is vegan approved with fresh green beans, a creamy mushroom sauce, and homemade crispy onions.

45M 8
Nutrition facts: 150 8G 0MG 25MG 15G 4G 6G
Ingredients: 2 lbs. fresh green beans, ends trimmed Schnucks vegetable oil, for frying 2 small onions, thinly sliced 1 lb. sliced mushrooms of choice 2 tbsp. Schnucks flour 12 oz. low-sodium vegetable broth 1 cup canned coconut milk 1 tsp. fresh thyme leaves 1 tsp. minced garlic Instructions: Preheat oven to 350 degrees and bring a large pot of water to a boil. Add green beans to pot and cook until bright green and crisp tender, 3-5 minutes. Drain beans and add to an ice bath to stop cooking. Heat 1/2-inch oil in a large saucepan over medium-high heat. Add sliced onion, fry until golden-brown and drain on paper towels. Let oil cool then discard. Heat 2 tablespoons oil over medium-high heat. Add mushrooms and sauté until softened, about 4 minutes. Add flour and cook 2 more minutes, stirring constantly. Stir in broth, coconut milk, thyme and garlic. Bring to a boil, reduce heat to low and simmer 5 minutes. Season with salt and pepper if desired. Add green beans to a prepared casserole dish and pour mixture over top. Bake until bubbly, 20-25 minutes. Top with fried onions and bake 5 more minutes before serving.

Vegan Green Bean Casserole

Christmas, Holiday, Oven-Baked, Side Dish, Thanksgiving

A classic and crowd favorite holiday side dish that is vegan approved with fresh green beans, a creamy mushroom sauce, and homemade crispy onions.

45M

8

A classic and crowd favorite holiday side dish that is vegan approved with fresh green beans, a creamy mushroom sauce, and homemade crispy onions.

Ingredients

  • 2 lbs. fresh green beans, ends trimmed
  • Schnucks vegetable oil, for frying
  • 2 small onions, thinly sliced
  • 1 lb. sliced mushrooms of choice
  • 2 tbsp. Schnucks flour
  • 12 oz. low-sodium vegetable broth
  • 1 cup canned coconut milk
  • 1 tsp. fresh thyme leaves
  • 1 tsp. minced garlic

Instructions

  1. Preheat oven to 350 degrees and bring a large pot of water to a boil. Add green beans to pot and cook until bright green and crisp tender, 3-5 minutes. Drain beans and add to an ice bath to stop cooking.
  2. Heat 1/2-inch oil in a large saucepan over medium-high heat. Add sliced onion, fry until golden-brown and drain on paper towels. Let oil cool then discard.
  3. Heat 2 tablespoons oil over medium-high heat. Add mushrooms and sauté until softened, about 4 minutes. Add flour and cook 2 more minutes, stirring constantly.
  4. Stir in broth, coconut milk, thyme and garlic. Bring to a boil, reduce heat to low and simmer 5 minutes. Season with salt and pepper if desired.
  5. Add green beans to a prepared casserole dish and pour mixture over top. Bake until bubbly, 20-25 minutes. Top with fried onions and bake 5 more minutes before serving.

Nutrition Facts

150 CALORIES Per Serving

FAT: 8G

SATURATED FAT: 5G

CHOLESTEROL: 0MG

SODIUM: 25MG

CARBOHYDRATES: 15G

FIBER: 4G

SUGAR: 7G

PROTEIN: 6G

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