Vegan Green Bean Casserole with Crispy Fried Shallots

Dairy-Free, Vegan, Gluten-Free

Vegan Green Bean Casserole with Crispy Fried Shallots

Every year I look forward to all the delicious side dishes at Thanksgiving - and I may be alone in this, but green bean casserole is one of my favorites!

Growing up, we typically had this made with cream of mushroom from the can and crispy French onions atop, but I wanted to elevate the dish and make the whole darn thing from scratch! It may sound complicated, but this Vegan Green Bean Casserole with Crispy Fried Shallots is actually quite simple.

I start out with a gluten-free, vegan rue and then simmer a dairy-free coconut milk sauce with fresh crimini mushrooms. Toss in the cooked/blanched green beans, top with fried shallots and there ya have it! Serve with your Thanksgiving dinner and watch people’s surprise when they find out you made Cream of Mushroom from scratch (and vegan, no less!)

Vegan Green Bean Casserole with Crispy Fried Shallots

Danielle Webb | 11/24/2020

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour, 20 minutes

Servings: 6

Ingredients:

• 6 cups green beans, trimmed and chopped

• 6 cups crimini mushrooms, sliced thinly

• 4 Tbsp vegan butter

• 2 shallots, sliced thinly and separated (one for cream of mushroom and one for topping)

• 2 cloves garlic, minced

• 3 Tbsp corn starch

• 1 cup vegetable broth

• 15oz can full-fat coconut milk

• Cracked pepper and sea salt, to taste

• 1/4 cup Gluten Free 1:1 Flour (Or GF All Purpose Flour)

• 1/2 cup avocado oil

Instructions:

1. Preheat oven to 350 F

2. Add vegan butter to a pan on the stove along with one of the sliced shallots and minced garlic, saute

3. To make a rue, whisk in corn starch - stirring for 1-2 minutes until thickened

4. Pour in vegetable broth, whisking and scraping until all is combined

5. Stir in coconut milk, sliced crimini mushrooms, cracked pepper and sea salt

6. Turn heat down to low and let the sauce thicken, about 1 hour, stirring occasionally

7. Bring a pot of water to a boil for green beans and set aside a bowl of ice water for blanching

8. Boil green beans for 5-7 minutes and then immediatley transfer to ice bath (this helps prevent mushy green beans!)

9. Drain green beans and toss them in the mushroom gravy, place in a 2.5qt baking dish

10. In a pan on the stove, heat avocado oil for frying the shallots

11. Toss shallots in a bowl of gluten free flour, sift out the shallots and set aside

12. Toss one shallot in the hot oil to see if it starts to fry - once it does, toss them all in (slowly to prevent clumping)

13. Fry shallots for about 5-7 minutes, until crispy. Watch carefully to avoid burning.

14. Top the green beans with the crispy fried shallots and bake for 15 minutes. I recommend doing this right before serving to keep it all warm!

So this is definitely one of my favorite Thanksgiving side dishes, but I would love to hear yours!

Share your favorite Thanksgiving dish in the comments below.

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb