Out with the old and in with the new
Upgrade your Thanksgiving spread with this fresh and healthy take on green bean casserole. This recipe is lower in sodium and fat compared to traditional canned versions, and it's made without inflammatory oils. Say goodbye to boring and processed green bean casserole and hello to a delicious and nourishing alternative that's sure to impress your guests. Give this recipe a try and make your Thanksgiving table a little healthier this year!
Ingredients
1 package of fresh green beans
2 tbsp olive oil
4 cloves garlic
1 small white onion
1 package Bella mushrooms
1 tsp fresh thyme
1 tsp fresh Rosemary
1 tbsp flour
2 1/2 cups vegetable stock
1 cup unsweetened almond milk
1 tbsp vegan sour cream (or regular)
1 tbsp soy sauce
1 tsp salt
1 tsp pepper
3 shallots
1/4 cup avocado oil
Preparation
1. Boil water, add green beans, bring back to a boil then remove from heat. Add to an ice bath to prevent the green beans from continuing to cook.
2. Add olive oil, garlic, and onion to a pan. Once translucent add mushrooms. Cook for 2-3 minutes.
3. Then add herbs and flour until mushrooms are fully coated.
4. Then add vegetable stock, almond milk, vegan sour cream, and soy sauce, stirring in between.
5. Season with salt and pepper, then add green beans to mushroom soup.
6. Bake at 350°F for 25 minutes.
7. Meanwhile, add avocado oil to a pan. Once hot add sliced shallots and cook until golden brown.
8. Remove from heat, drain oil into a container and place shallots on a paper towel to continue to remove oil.
9. At 20 minutes sprinkle shallots on top of casserole and bake for an additional 5 minutes.
10. Serve hot and enjoy!