Recipe of the Week: Vegan Green Bean Casserole

Just in time for Thanksgiving, this is a vegan spin on a classic side dish.

While I am not vegan this side dish take out most of the processed ingredients and replaces them with healthier alternatives.  The best part is that it tastes just as good as the original. I highly suggest adding this dish to your Thanksgiving meal.

INGREDIENTS
FOR THE ONION TOPPING
1 small onion, thinly sliced
1 tbsp.  extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
2 tbsp. Panko bread crumbs

FOR CASSEROLE
1 lb. green beans, trimmed
6 tbsp. extra-virgin olive oil, divided
2 medium shallots, finely chopped
8 oz. sliced mushroomsKosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup all-purpose flour
3 c. almond milk

DIRECTIONS

1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 
3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 
4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 
5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more. 

Nutrition Information:
Serving: 1 cup
Calories: 267 
Protein: 6 g
Carbohydrates: 18 g
​Fat: 19 g