So much like the original, your guests won’t even taste the difference! This recipe uses Almond milk in place of Cream of Mushroom soup. Long green beans and fresh mushrooms make for a stunning presentation.
For the Casserole:
1-1/4 Lbs of fresh long green beans, trimmed and blanched
2 Cups of pearl onions (we used frozen, thawed and blanched)
2 Tbl Olive Oil
2 Tbl vegan butter (such as Earth Balance)
1 clove of garlic, minced
1 Shallot, chopped
2 Cups of assorted mushrooms, stems removed and quartered
Salt and pepper to taste
3 Tbl All-Purpose Flour
3 Cups Almond Milk
For the Topping:
Vegetable Oil (for frying)
4 Shallots (thinly sliced)
All-Purpose Flour (for coating)
Using vegetable spray, prepare a 9×13 baking dish and preheat the oven to 350 degrees.
Trim the ends of the green beans. Wipe mushrooms with a damp paper towel to clean. Trim the stems and quarter the mushrooms.
In a large pot of salted water, add the green beans and onions and cook for 3 minutes, or until green beans are a bright green. Drain the vegetables and immediately plunge into an ice bath to stop the cooking. Drain and then remove the skins from the pearl onions.
Add olive oil to a large skilled over medium heat. Add the garlic and shallot and cook until the shallot is carmelized. About 5 minutes.
Add the mushrooms. Stir to combine and season with salt and pepper. Sprinkle the mixture with flour to thicken it up and add the almond milk, boiling for 3 minutes until the consistency of Cream of Mushroom soup.
Place the green beans and onions in a casserole dish covering with the mushroom “soup” mixture. Toss to coat and bake for 30 minutes covered with foil.
For the topping, you can use vegan french fried onions, OR, to make your own onion topping:
Heat a shallow amount of vegetable oil in a large pot until the temperature reaches 360 degrees. Toss the shallots with flour to lightly coat. Working in batches so as not to crowd, fry the shallots for approximately 3 minutes. Using a slotted spoon or spider, remove and transfer to paper towels to drain. Season immediately with salt.
Scatter over the casserole and bake for another 10 minutes uncovered.
Vegan Green Bean and Pearl Onion Casserole
- 1-1/4 Lbs of fresh long green beans trimmed and blanched
- 2 Cups of pearl onions we used frozen, thawed and blanched
- 2 Tbl Olive Oil
- 2 Tbl vegan butter such as Earth Balance
- 1 clove of garlic minced
- 1 Shallot chopped
- 2 Cups of assorted mushrooms stems removed and quartered
- Salt and pepper to taste
- 3 Tbl All-Purpose Flour
- 3 Cups Almond Milk
For the Topping:
- Vegetable Oil for frying
- 4 Shallots thinly sliced
- All-Purpose Flour for coating
- ing vegetable spray, prepare a 9×13 baking dish and preheat the oven to 350 degrees.
- Trim the ends of the green beans. Wipe mushrooms with a damp paper towel to clean. Trim the stems and quarter the mushrooms.