Green Bean Casserole (Vegan)
This vegan green bean casserole gets its creamy sauce from blended steamed parsnips, with no canned soup or dairy involved. Nutritional yeast adds a savory, cheesy depth, and a pinch of crushed red pepper keeps the sauce from tasting flat. Slowly caramelized red onions replace the usual fried topping, and they bring real sweetness to the finished dish. It suits a holiday table and works well for mixed diets.
Instructions
Put half a tablespoon of coconut oil in a wide-bottomed saucepan over low heat and add the sliced onion. Cook for 30 minutes, stirring now and then, until the onion is deeply caramelized. If the pan looks dry, splash in a little water.
Steam the parsnips for about 10 minutes, then set them aside to cool. Trim the ends from the green beans, cut them into 2-inch (5 cm) pieces, and steam them for 8 minutes. Place the beans in an 8×8-inch (200×200 mm) baking dish.
Lift the caramelized onions out of the pan and set them aside. In the same pan, sauté the mushrooms for one minute, then add the garlic and stir for 5 minutes. Heat the oven to 350 °F (177 °C).
Stir half of the garlic and mushroom mixture into the green beans. Put the other half in a blender with the steamed parsnips, nutritional yeast, salt, pepper and crushed red pepper, and blend until smooth.
Pour the blended sauce over the beans and mushrooms and stir to coat. Top with the caramelized onions and bake for 30 minutes, then serve.
Make it personal.
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