How do you keep green bean casserole from being soupy?

The slurry should prevent this recipe from becoming soupy. However, if it is still runnier than you would like, feel free to stir in a little more slurry.

How many days can you eat green bean casserole?

This recipe is best enjoyed right away while the topping is still crisp and fresh. However, it can be stored and is safe to eat for up to three days.

What goes with green bean casserole?

This easy vegan green bean casserole pairs perfectly with all your favorite holiday dishes like ham, roast turkey, mashed potatoes, sweet potato casserole, vegan mac and cheese, and gluten-free rolls! However, it also tastes great as part of a family gathering or weeknight dinner with simple dishes such as baked pork chops or panko chicken .

Should you cover green bean casserole when reheating?

We recommend covering it to prevent the top from burning.

Vegan Green Bean Casserole

Description

Prepare this easy vegan green bean casserole recipe with nutritious, whole food ingredients for a better-for-you holiday side dish everyone will love!

Ingredients

Units Scale

Crispy Shallots

4 medium shallots, peeled and thinly sliced
2 Tablespoons olive oil or avocado oil for frying, use more as needed
1 teaspoon balsamic vinegar
Pinch kosher salt

Green Beans

1/4 – 1/3 cup vegetable broth or water
1 pound green beans, stems trimmed (chop to desired length)

Dairy Free Condensed Mushroom Soup

2 Tablespoons unsalted vegan butter or clarified butter (if you can tolerate dairy)
10 ounces sliced cremini mushrooms, washed
1 1/2 teaspoons kosher salt, divided
1 3/4 to 2 cups canned coconut milk (2 cups for a thinner sauce)
2 garlic cloves, minced (1 teaspoon)
3/4 teaspoon ground black pepper, divided
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika (optional)
Slurry – 1 1/2 Tablespoons cornstarch or arrowroot starch mixed with 1 1/2 Tablespoons non dairy milk or water
Optional extra toppings: gluten free fried onions, gluten free panko, or toasted nuts

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Instructions

Place sliced shallots in a large skillet. Add the oil and pan-fry the shallots over medium to medium-high heat for 7 to 10 minutes, or until lightly brown, stirring as needed to ensure even cooking.
Add additional oil (if needed) and balsamic vinegar and cook an additional 2 to 3 minutes to caramelize. Transfer onions to a plate. Blot with a paper towel and season with a pinch of salt. Set aside.
To the same pan, add the water or broth. Place green beans in a steamer basket over the water (optional). Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on the tenderness desired. Remove the cooked beans from the pot and set aside, then discard oil and water. Alternatively, frozen green beans can be used, prepare according to package directions and drain excess water. Set aside.
Add the butter to the pan and set to medium-high heat. When the butter has melted, add the mushrooms and ½ teaspoon kosher salt. Cook for about 5-7 minutes, stirring occasionally.
Pour the coconut milk into the pan with the mushrooms. Add ½ teaspoon kosher salt, smoked paprika, garlic, ½ teaspoon black pepper and onion powder. Mix to combine, then bring to a light boil. Cook for 10 to 12 minutes, stirring often. Reduce heat to medium low for the last 5 minutes.
Preheat the oven to 350F.
Prepare the slurry. Mix cornstarch or arrowroot with an equal amount of cold water. Add the slurry during the last 2 minutes of cooking, and mix thoroughly. This should help create a thick gravy/condensed mushroom soup consistency.
When the mushroom sauce is thick, add the green beans and toss together. Remove from heat and season the mixture with ½ teaspoon kosher salt and 1/4 teaspoon black pepper.
Place green bean mixture in a casserole dish or use the same oven-safe skillet. Top the casserole with the crispy shallots and optional gluten free fried onions, toasted nuts or gluten free panko. Place the dish in a preheated 350F oven for 10 minutes or until onions are warmed. Serve warm and store leftovers in the fridge in an airtight container for up to 4 days.

Notes

Meal Prep Tips – The mushroom sauce can be prepped ahead of time and stored in the fridge for up to 3 days. Add the sauce to the pan and warm before adding the cooked green beans.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: side dish
Method: Stove Top, Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 167
Sugar: 5.4 g
Sodium: 381.3 mg
Fat: 13.1 g
Saturated Fat: 8.1 g
Carbohydrates: 12 g
Fiber: 2.3 g
Protein: 2.4 g
Cholesterol: 12.2 mg