Thanksgiving is my favorite holiday. To me it is all about getting together with family and friends and enjoying a wonderful meal. Since transitioning to Whole Food Plant Based eating, I have found that I miss one of my favorites - Green Bean Casserole. So how can I make a tasty version that I would love. So, I explored a number of variations and came up with one that I just love.
To cut back on fried foods, I top my version with almonds, you are welcome to use the traditional fried onions instead ~ enjoy!
1/2 onion, chopped
2 garlic cloves, minced
3 cups mushrooms, sliced and chopped
12 oz. Haricot Verts green beans, or other variety (either parboiled or frozen)
1 t. Thyme
1/2 t. pepper
1 t. Soy sauce
1/2 cup bechamel sauce
1/4 cup sliced or chopped almonds or fried onions
Bring a non-stick sauté pan to medium heat. Add in onions and mushrooms, cover and allow the moisture to release, stirring occasionally. Uncover once onions have softened and add garlic and allow the moisture to evaporate. Add wine or broth to deglaze pan. Add the green beans, thyme, pepper, soy sauce, and bechamel sauce. Heat and taste for additional seasoning. Place in a 8 x 8 inch cooking dish and cover with almonds or fried onions. Bake at 350 degrees for 20 minutes.
Note: You can freeze once in cooking dish and back at another time. Add about 10 minutes for thawing it out as you cook it.