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Green Bean Casserole
Green Bean Casserole is a staple dish at any midwestern potluck or holiday table. I know for sure that it was one of my mom’s favorite side dishes. This recipe is a cleaner version of that same dish. By cleaner I mean, it is void of dairy, and canned cream of mushroom soup that is typically in this dish. I have replaced those ingredients with healthier plant based ingredients so that it isn’t just delicious, it is also very good for you.
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Equipment
Glass Bread Pan
Ingredients
- 1 pound fresh green beans, or frozen green beans
- 8 oz mushrooms, chopped
- 3 cloves garlic, minced
- 2 cups almond milk, or plant based milk of your choice
- 1 Tbsp corn starch
- ¼ cup Nutritional Yeast
- 1 tsp onion powder
- ½ tsp cracked pepper
- 1 tsp Braggs liquid aminos
- pinch nutmeg, optional
Topping
- ½ cup raw cashews
- 2 Tbsp Nutritional Yeast
- ½ tsp onion powder
Instructions
- If beans are fresh, steam for 15 minutes.
- Place beans, mushrooms and garlic in a glass bread pan.
- Mix remaining ingredients together and pour over bean mixture.
- Blend topping ingredients in blender and sprinkle on the top of bean mixture.
- Bake at 350 degrees for 30-45 minutes.
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Nutrition info
Calories: 129kcalCarbohydrates: 14gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 117mgPotassium: 451mgFiber: 4gSugar: 4gVitamin A: 523IUVitamin C: 11mgCalcium: 138mgIron: 2mg
6 comments
You forgot there oven temp on your website.
Sorry and time baked.
Jill, thank you for your wonderful recipes… am so looking forward to trying them!
I am making this now. How many servings does this make?
Six or so🤗
I made this and it was delicious! The only thing I did differently was I added an onion to it! So flavourful and satisfying. Great recipe. I would have attached a pic but couldn’t figure out how lol