Vegan Green Bean Casserole
1 pound fresh green beans, rinsed, trimmed and halved (frozen works as well)
2 Tablespoons vegan butter or oil
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
Salt & freshly ground black pepper, to taste
1 cloves garlic, minced
1 Tablespoon freshly minced parsley
1 1/2 teaspoons freshly minced thyme
1/4 teaspoon freshly ground nutmeg
2 Tablespoons all-purpose flour (gluten-free version, use cornstarch)
1 cup vegan chicken or vegetable broth
1 cup full fat canned coconut milk
Heat the oven to 475 degrees.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the vegan butter or oil in a 12-inch cast iron skillet set over medium-high heat.
Add the mushrooms and herbs. Add in the salt & pepper, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. You want the flour to cook out.
Remove from the heat and stir in the green bean. Lastly, top with the fried onions.