Description
A plant based, yet indulgent Holiday classic. Vegan green bean casserole that tastes like the original. If you have leftovers, store in the fridge for 2-3 days.
Ingredients
Scale
- 5 tablespoons all-purpose flour
- 1/2 cup unsweetened oat milk
- 2 garlic cloves, grated
- 1 cup onion, diced
- 4 cups green beans, chopped in half
- 2 cups mushrooms, sliced
- 1 3/4 cup mushroom broth
- 4 tablespoons nutritional yeast
- 4 tablespoons vegan butter (I use Earth Balance)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon white miso paste (optional)
- 1 2.8-ounce-can French-fried onions
Instructions
- Add flour to a small bowl and slowly whisk in the oat milk. This is to thicken the sauce.
- Add all the ingredients to the slow cooker, EXCEPT the miso paste and French-fried onions. Stir well and slow cook on high for 4 hours.
- Take a taste, season with salt and pepper if needed. Stir in white miso paste for more depth of flavor (optional).
- Top with French-fried onions and serve.
Nutrition
- Serving Size:
- Calories: 147
- Sugar: 4.6 g
- Sodium: 588.9 mg
- Fat: 5.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 19.4 g
- Fiber: 5.2 g
- Protein: 5 g
- Cholesterol: 4.7 mg
