Easy Vegan Green Bean Casserole Recipe Is Pure Deliciousness by 30Seconds Food

Easy Vegan Green Bean Casserole Recipe Is Pure Deliciousness

Veronica Bosgraaf, founder of healthy snack brand Pure Organic, has put a twist on the traditional green bean casserole. This green bean casserole recipe from Veronica's cookbook, Pure Food, is vegan.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings:  6 to 8


  • 1 tablespoon grapeseed oil, plus more for frying
  • 1 pound petite green beans, trimmed
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced small bottom mushrooms
  • 1 1/2 cups unsweetened almond milk, homemade or store bought
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 medium onions, thinly sliced

Here's how to make it:

  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with 1 tablespoon of the grapeseed oil.
  2. Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside.
  3. Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the almond milk, tapioca starch, salt and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes.
  4. Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about 1/4 inch of grapeseed oil into a small sauté pan and place it over medium-high heat. Working in batches, fry onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel– lined plate to drain. Sprinkle over the green bean mixture just before serving. Serve hot.

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Elisa Schmitz
I like the fresh twist on an old favorite!

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