Gluten-Free Vegan Green Bean Casserole

 

Gluten-Free, Plant-Based Green Bean CasseroleStep away from the canned green bean casserole of Thanksgivings past, and whip up a fresh and vegan Green Bean Casserole, topped with gluten-free sourdough breadcrumbs! Crunchy green beans are cooked in a creamy plant-based sauce, and topped with seasoned breadcrumbs for a dish that will be the talk of the table!

This recipe is gluten-free, vegan, and made with Bread SRSLY's top 9 allergen-free sourdough. Its a side dish that will satisfy guests of all diets. We use vegan butter, plant-based cream, vegetable broth, and a gluten-free flour blend to make a creamy sauce. Along with mushrooms, shallots, fresh garlic and thyme, and nutritional yeast, we're able to create a flavorful yet completely plant-based dish. Serve it at your next Thanksgiving or Christmas!

 

Recipe created by Micah Siva // @noshwithmicah

Gluten-Free, Vegan

Serves: 6-8 

NUTRITIONAL INFORMATION

  • Calories: 179 kcal
  • Fat: 8.6 g
  • Protein: 4.7 g
  • Carbohydrates: 22.2 g
  • Fiber: 3.5 g

INGREDIENTS

  • 1lb green beans, ends trimmed
  • 2 tbsp vegan butter
  • 1 cup brown mushrooms, roughly chopped
  • 2 shallots, chopped
  • 3 cloves garlic, chopped
  • 1 tsp thyme
  • 1 tbsp gluten-free flour blend
  • ¾  cup vegetable broth
  • ¾  cup non-dairy half and half or cream alternative
  • 2 tbsp nutritional yeast
  • 1 ½ cups Bread SRSLY Gluten-Free Seeded Sourdough Breadcrumbs - Breadcrumb Recipe Here!
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
  • Sea salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 400F.
  2. Bring a large pot of salted water to boil. Meanwhile, prepare an ice bath in a large bowl.
  3. Add the beans, and blanch for 3-4 minutes, or until bright green.
  4. Drain, and place in the ice bath to stop cooking. Drain, and set aside.
  5. In a large frying pan, melt the vegan butter over medium heat.
  6. Add the mushrooms, cooking for 5-6 minutes, or until the mushrooms begin to brown.
  7. Add the shallots and garlic, cooking for 4-5 minutes, or until shallots begin to soften.
  8. Add the thyme and flour, stirring for 2-3 minutes.
  9. Pour in the broth. Bring to a boil and reduce heat to low.
  10. Add the non-dairy cream and nutritional yeast, stirring until the sauce begins to thicken.
  11. Remove from heat and add the green beans. Transfer to a 9x13 dish, or keep in the fry pan if it is oven proof.
  12. In a medium bowl, combine breadcrumbs, onion powder, garlic powder, paprika, olive oil, salt, and pepper.
  13. Top with the breadcrumb mixture.
  14. Bake for 15-20 minutes, or until golden, and enjoy!

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