An updated vegan version of this classic dish that is still as embarrassingly good as its predecessor.
Course: Side Dish
Keyword: casserole, green bean, holiday recipes
Servings: 8
Calories: 995kcal
Author: Isa Chandra Moskowitz
Ingredients
1cup raw cashews,soaked in water for at least 2 hours and drained
3cupsvegetable broth
1/2cupall-purpose flour
2tablespoonsnutritional yeast flakes
2tablespoonsolive oil
1poundgreen beans,trimmed and cut into 2-inch pieces (about
1small onion,finely chopped
1teaspoonsalt,plus a pinch
4cupssliced mushrooms
1tablespoononion powder
Freshly ground black pepper
1(6-ounce) can fried onions
Instructions
Preheat the oven to 375°. Lightly grease a 9 by 13-inch casserole dish.
Combine the cashews, broth, flour and nutritional yeast in a blender. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to prevent it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
Meanwhile, heat a large sauté pan over medium-high heat. Heat the olive oil; then sauté the green beans and onion with a pinch of salt until the green beans are softened, about 5 minutes. Add the mushrooms and sauté 7 to 10 minutes more. The mushrooms should have released most of their moisture.
Add the blender mixture to the pan, along with the onion powder, remaining 1 tsp salt, and a few grinds of black pepper. Cook, stirring often, until thickened, about 10 minutes. Add half of the fried onions.
Transfer the green bean mixture to the casserole and top with the remaining fried onions. Bake until browned and bubbly, 22 to 25 minutes. Let cool for a few minutes before serving.