So, I have a subscription to the NYT cooking app, which I highly recommend, and in my search for holiday classics that I could reinvent, I found their green bean casserole recipe. Full disclosure: I have never had green bean casserole in all its Campbell Soup-can glory...my mother would never. We always had the deep southern traditional dish of American cheese, jalapenos, spinach, and breadcrumbs called Spinach Madeline. (We will of course be releasing our version of that recipe soon as well.) So, I decided that I needed to follow the recipe cup for cup, teaspoon for teaspoon, replacing things as I go, to see if I could rival the infamous side dish with my gluten-free-vegan version. IT WORKED! It was taste tested by my to-a-fault honest wife and she loved it. And... I’d like to challenge you to try it. Make it instead of the regular version and see who notices! Maybe you dupe your family and get to skip the post-meal food hangover that we all get during the holidays. If you do, please LMK via social and TAG ME OMG. Here is the recipe with my substitutions and reduced the size of the recipe to reflect the smaller gatherings we will be having this year...
- 1 pound fresh green beans, trimmed
- ½ pound mushrooms (we used cremini) sliced
- 1 large shallot, thinly sliced
- 2 garlic cloves sliced
- 1 TBS olive oil
- 1 tablespoon vegan butter (earth balance is what I used)
- 1 ½ tablespoon Super Bloom All-Purpose Flour
- 2 cups unsweetened almond milk
- 1 teaspoon Togarashi
- ½ teaspoon garlic powder
- ½ a veggie bouillon cube
- ground nutmeg
- ½ cup shredded vegan cheese (we used Violife Parm and Colby Jack)
- Super Bloom sourdough bread crumbs (just crush up the croutons from last week's recipe!)
Preheat oven to 400
Combine green beans, mushrooms, shallot, and sliced garlic on a sheet pan. Lightly salt the mixture and toss with 1 TBS olive oil.
Roast the mixture for 20ish minutes until it's tender but not browning.
Grab a skillet and melt the butter over medium heat. Add 1 ½ TBS Super Bloom All-Purpose Flour and whisk while cooking for a couple of minutes. Add the almond milk and all the seasonings and cook, stirring often (or it will burn) until it thickens and reduces by half. Then add cheese and whisk to melt.
Toss the roasted veggies with the sauce. If your skillet can transfer to the oven, top it with some more cheese and bread crumbs and broil it for just a moment until it browns. Alternatively, transfer the mixture to a baking dish before you add the extra cheese, breadcrumbs and broil it.