Ingredients
CASSEROLE
- 1 1/2 c. unsweetened almond milk, warmed
- 1-2 T. vegan butter or coconut oil (olive oil works too)
- 1/2 yellow onion, chopped (we added few extra green onions too)
- 2 garlic cloves
- 8 oz. cremini mushrooms, chopped
- 3/4 t. dried thyme
- 1/2 t. dried oregano
- 1/2 t. salt
- black pepper to taste
- 2 TB nutritional yeast
- 1 T. arrowroot or tapioca starch
- 1/4 c. cold water
- 16 oz. fresh green beans
Instructions
- Preheat the oven to 350 degrees.
- Steam the green beans for about 3-4 minutes, just until bright green and slightly tender. Warm your milk.
- Heat the oil or butter in a skillet. Saute the onions for a few minutes until soft. Add the mushrooms, thyme, oregano, salt, and pepper, and cook until most of the water has evaporated (about 5-7 minutes). Add in the garlic and cook for another minute.
- In a separate bowl, mix the cold water with the arrowroot/tapioca. Pour this mix into the warm milk and whisk until thickened. Pour the milk mix into the mushroom mix and heat everything for about 1 minute. Add nutritional yeast. Season to taste.
- Pour everything into an oiled 8 x 8 baking dish, and bake for 20 minutes. Remove, and top with the french fried onions (recipe below).
FRENCH FRIED ONIONS
I suggest you double this recipe. These onions are delicious!
- 2 large shallots or onions of choice, sliced into rings
- 2 t. olive oil
- salt
optional, highly recommended: several TB of sorghum flour seasoned with onion powder, garlic powder and salt.
- Preheat the oven to 380 degrees.
- With oil, saute the rings for about 5 minutes.
- If coating with flour (yum!), place onions in a bowl and lightly coat onions with seasoned sorghum flour (garlic and onion powder, salt).
- Place onions onto a parchment-lined baking sheet. Sprinkle them with salt, and bake the rings for about 15-20 minutes, but watch them closely or they will burn! They will crisp more as they cool too.
