Classic Vegan Green Bean Casserole
Classic Vegan Green Bean Casserole is a delicious, dairy-free twist on the traditional holiday dish. This comforting casserole combines fresh green beans with a rich, creamy vegan sauce and crispy topping, making it a perfect addition to any festive meal or a cozy family dinner.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Mushroom soup (canned, vegan) | 1 can (10.5 oz) |
| Plant-based milk | 1 cup |
| Soy sauce | 1 tablespoon |
| Black pepper | 1/2 teaspoon |
| Bread crumbs | 1 cup |
| Nutritional yeast | 1/4 cup |
| Salt | to taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 5 minutes, then drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
- Stir in the mushroom soup, plant-based milk, soy sauce, and black pepper, mixing until well combined.
- Add the blanched green beans to the sauce and stir to coat evenly.
- Pour the mixture into the prepared baking dish and top with bread crumbs and nutritional yeast.
- Bake for 25-30 minutes or until the topping is golden and crispy. Enjoy your casserole!
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Savory Mushroom and Cashew Cream Casserole
Savory Mushroom and Cashew Cream Casserole is a rich and creamy vegan alternative to the classic green bean casserole. This dish features green beans baked in a luscious homemade cashew cream sauce combined with savory mushrooms, resulting in a comforting and flavorful dish that’s perfect for any gathering.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Raw cashews | 1 cup, soaked for 4 hours |
| Water | 1/2 cup |
| Nutritional yeast | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Mushrooms (sliced) | 8 oz |
| Vegan soy or vegetable broth | 1 cup |
| Black pepper | 1/2 teaspoon |
| Salt | to taste |
| Bread crumbs | 1 cup |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 5 minutes, then drain and set aside.
- In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt and blend until smooth.
- In a skillet, heat olive oil and sauté the sliced mushrooms until browned, then add broth and black pepper, simmering for 5 minutes.
- Combine the cooked mushrooms with the cashew cream and blanched green beans, mixing well.
- Pour the mixture into the prepared baking dish, top with bread crumbs, and bake for 25-30 minutes until bubbly and golden. Garnish with fresh parsley if desired. Enjoy!
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Spiced Almond-Crusted Green Bean Casserole
Spiced Almond-Crusted Green Bean Casserole is a delightful vegan take on the traditional green bean casserole, featuring a crunchy almond crust and a fragrant blend of spices. This dish enhances the natural flavors of fresh green beans while adding a nutty, crispy texture, making it a perfect centerpiece for any meal or gathering.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Raw almonds (ground) | 1 cup |
| Olive oil | 2 tablespoons |
| Nutritional yeast | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Salt | to taste |
| Vegetable broth | 1 cup |
| Lemon juice | 2 tablespoons |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 5 minutes, then drain and set aside.
- In a large bowl, mix the ground almonds with olive oil, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and salt until well combined.
- In another bowl, combine the vegetable broth and lemon juice, then mix with the blanched green beans.
- Layer the green beans in the prepared baking dish and sprinkle the almond mixture on top.
- Bake for 25-30 minutes until the topping is golden and crunchy. Garnish with fresh parsley if desired. Enjoy!
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Italian Herb Infused Vegan Green Bean Casserole
Italian Herb Infused Vegan Green Bean Casserole is a vibrant and flavorful dish that elevates the classic green bean casserole with the aromatic goodness of Italian herbs. This vegan version is perfect for any occasion, blending fresh green beans with a creamy sauce infused with garlic, basil, and oregano, then topped with crispy breadcrumbs for an added crunch.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Coconut milk | 1/2 cup |
| All-purpose flour | 2 tablespoons |
| Fresh basil (chopped) | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 3/4 cup |
| Lemon zest | from 1 lemon |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 5 minutes, then drain and set aside.
- In a pan, heat olive oil and sauté minced garlic until fragrant. Stir in vegetable broth, coconut milk, flour, basil, oregano, thyme, garlic powder, salt, and pepper; cook until thickened.
- Combine the sauce with the blanched green beans in a large bowl and mix well.
- Pour the mixture into the prepared baking dish and top with panko breadcrumbs and lemon zest.
- Bake for 25-30 minutes, or until the top is golden brown. Garnish with fresh parsley if desired. Enjoy!
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Asian-Inspired Green Bean Casserole With Coconut Cream
Asian-Inspired Green Bean Casserole With Coconut Cream is a delicious and unique twist on the traditional green bean casserole, combining the freshness of green beans with the creamy richness of coconut cream and the savory elements of Asian flavors. This vegan dish is perfect for showcasing seasonal produce while introducing a delightful fusion of tastes that will surprise and satisfy any palate.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Coconut cream | 1 cup |
| Vegetable broth | 1 cup |
| Soy sauce | 2 tablespoons |
| Fresh ginger (grated) | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Sesame oil | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Sesame seeds | 2 tablespoons |
| Green onions (sliced) | 1/4 cup |
| Salt | to taste |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 3/4 cup |
| Lime juice | from 1 lime |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
- In a saucepan, combine coconut cream, vegetable broth, soy sauce, ginger, garlic, sesame oil, cornstarch, salt, and black pepper; cook over medium heat until it thickens.
- Mix the blanched green beans with the sauce in a large bowl, then stir in lime juice and half of the green onions.
- Pour the mixture into the prepared baking dish, sprinkle with panko breadcrumbs and sesame seeds.
- Bake for 25-30 minutes, or until the top is golden and crispy. Garnish with remaining green onions and fresh cilantro if desired. Enjoy!
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Smoky Chipotle Vegan Green Bean Casserole
Smoky Chipotle Vegan Green Bean Casserole is a bold and flavorful take on the classic dish, merging the crispness of green beans with a smoky, spicy sauce that elevates your traditional casserole to new heights. This vegan recipe brings a delightful heat to the table, making it a perfect addition to holiday gatherings or any family meal.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Chipotle peppers in adobo sauce | 2 peppers |
| Coconut cream | 1 cup |
| Vegetable broth | 1 cup |
| Nutritional yeast | 1/4 cup |
| Garlic (minced) | 3 cloves |
| Onion (finely chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Salt | to taste |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 3/4 cup |
| Smoked paprika | 1 teaspoon |
| Lime juice | from 1 lime |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
- In a saucepan, heat olive oil over medium heat, then sauté the onion and garlic until softened. Add chipotle peppers, coconut cream, vegetable broth, nutritional yeast, cornstarch, salt, black pepper, and smoked paprika; stir until well combined and slightly thickened.
- In a large bowl, mix the blanched green beans with the chipotle sauce, then stir in lime juice.
- Transfer the mixture to the prepared baking dish, top with panko breadcrumbs, and bake for 25-30 minutes until the top is golden and crispy.
- Garnish with fresh parsley if desired before serving. Enjoy!
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Thanksgiving-Style Green Bean Casserole With Cranberries
Thanksgiving-Style Green Bean Casserole With Cranberries is a festive and vibrant twist on the traditional green bean casserole. This dish combines the freshness of green beans with the tart sweetness of cranberries, all enveloped in a creamy vegan sauce, making it a perfect accompaniment to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Cranberries (fresh or frozen) | 1 cup |
| Coconut milk | 1 cup |
| Vegetable broth | 1 cup |
| Nutritional yeast | 1/4 cup |
| Garlic (minced) | 3 cloves |
| Onion (finely chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Salt | to taste |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 3/4 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Lemon juice | from 1 lemon |
| Fresh thyme or parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
- Blanch the green beans in boiling water for 3-4 minutes, then drain and place in a bowl.
- In a saucepan, heat olive oil over medium heat, sauté the onion and garlic until soft, then add cranberries, coconut milk, vegetable broth, nutritional yeast, cornstarch, salt, black pepper, and thyme; stir until combined and slightly thickened.
- Pour the sauce over the green beans, add lemon juice, and mix well.
- Transfer the mixture to the prepared baking dish, top with panko breadcrumbs, and bake for 25-30 minutes until the top is golden.
- Garnish with fresh thyme or parsley before serving. Enjoy!
