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Gluten, Grain & Dairy Free Green Bean Casserole

Taking the classic and making it friendly to more diets, though you'd never guess it.
Course Side Dish
Keyword Thanksgiving
Servings 10

Ingredients

  • 2 lbs green beens trimmed, cut into 1-2in lengths

For the Sauce Base

  • 1 cup leek washed, finely chopped
  • 4-5 cups mushrooms any variety, chopped
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 1/2 cup chicken stock
  • 8 oz cashew milk mozzarella Miyokos brand used here
  • 1 cup plant-based sour cream Forager brand used here
  • 1/2 cup plant-based milk Ripple brand used here
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

For the Fried Onion Topping

  • 1/2 cup potato starch
  • 2 tsp garlic powder
  • 1 1/2 tsp fine salt
  • 3-4 cups shallots sliced thinly and evenly
  • 2 cups frying oil

Instructions

Make the Sauce Base

  • Preheat oven to 375.
    Heat a wide-based pot (with lid preferrably) on the stove over medium-low heat. Add the olive oil, along with the leek, mushrooms, thyme and oregano. Sweat the vegetables and herbs for 5 minutes, stirring occasionally to prevent over-browning.
  • Add the chicken stock and salt and simmer for 10 minutes. Remove the herb sprigs and add the remaining sauce ingredients, stirring to combine until a creamy consistency is achieved.
  • Add the green beans to the pot, mix everything together evenly, cover and place in the oven to bake for 30 minutes. Alternatively, you can transfer the whole mix to a casserole dish for baking/serving.

Make the Fried Onions

  • Add the frying oil to a medium sized pot and place on the stove over medium heat. Drop one tiny drop of water into the pot. When the oil starts to pop from the water, allow the pot to heat 2-3 more minutes, then begin frying.
  • While the oil comes to temperature, mix the potato starch, garlic powder, and salt together in a large mixing bowl. Break the shallots into rings and add to the potato starch and toss around to coat.
  • Fry in stages to prevent the pot from getting overly crowded. Stir the shallots frequently to keep them broken up and frying evenly. When you start to see browning occur, Remove the shallots from the frying pan to a pan lined with paper towel (they will continue cooking for another minute or so after being removed). Do this for all the shallots.

Finish and Serve

  • After 30 minutes, remove the green beans from the oven and offset the lid to allow steam to escape. Let cool for ten minutes, remove the lid, cover with the fried onions, and serve warm.