Mean Green Bean Casserole

We have a small (but hungry) family, so we are always cooking massive amounts of food the night before Thanksgiving. One of my favorite dishes my mom used to make for Thanksgiving dinner was always the green bean casserole, but since I don’t do dairy anymore I had to make an alternative. Even if you like the traditional kind with cream of mushroom and crispy onions, this recipe will be competing for your tastebuds. I like spices so I used them liberally. I hope to make this dish a new tradition for our family gatherings – if I don’t eat it all first.

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These measurements are guesses (I eyeball it), so if something doesn’t work for you, please adjust.

You will need:
3 cans cut green beans
1 can unsweetened coconut milk
1 cup vegetable broth
3/4 cup dehydrated onion flakes (or fresh diced onion)
1/3 cup nutritional yeast
1 1/2 tbsp arrowroot flour
3 tbsp gluten free brown rice flour (We use Bob’s Red Mill)
3 tbsp black pepper (to taste)
1 tbsp garlic powder
1 tbsp sea salt (to taste)
1 tbsp vegan butter (like Earth Balance)

Preheat oven to 350 degrees. In medium saucepan on a burner set to medium heat, add coconut milk, veggie broth, 1/2 the onion flakes or diced onion, and butter. If you choose to use fresh onion, sauté this with the butter FIRST. (The reason I chose dehydrated for this recipe was to imitate the crunchy fried onions from a can that my mom used to put on top!) Once butter is melted and liquid ingredients are mixed well, add the nutritional yeast, arrowroot flour, spices and brown rice flour, and stir well. Try to mix in any large clumps by stirring continuously for about 5 minutes, or until sauce begins to thicken. If it gets too thick too fast, you may need to add a little water, or if it’s too thin, add more flour and yeast flakes (go sparingly on the arrowroot or it will get too gooey). Take mixture off heat and set aside. In a large glass pan, add the three cans of green beans. Carefully stir in the thickened mixture; mix should coat and stick to the beans well. Sprinkle some onion flakes on top, pop it in the oven, and take it out about 15 minutes later. Keep an eye on it to make sure the onions on top don’t burn (or add them halfway through instead). This doesn’t need to cook long since everything’s basically ready to eat. Once the top gets slightly brown, it’s good to go! I prefer this to the “real thing” – it’s spicy, savory, and difficult to stop eating!

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