The Whole Food Plant Based Cooking Show
Green Bean Casserole
Calories: 129kcal
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
Calories: 129kcal | Carbohydrates: 14g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 451mg | Fiber: 4g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 11mg | Calcium: 138mg | Iron: 2mg
