This whole food, plant-based Green Bean Casserole is a must-have for your holiday table. Made with PLANTSTRONG Almond Milk and Corn Broth, this creamy casserole features tender green beans in a savory, rich sauce that’s both wholesome and satisfying. Without any added oils or refined ingredients, it’s the perfect guilt-free twist on a classic dish. This Green Bean Casserole will delight everyone at the table with its delicious, comforting flavors!
1 pounds fresh green beans, trimmed and halved
1 small onion, diced
10 ounces cremini mushrooms, sliced
¼ cup + 1 tbsp oat flour
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp dried thyme
2 ¼ cups PLANTSTRONG corn broth
2 tbsp tamari
1 ½ tbsp white miso
⅓ cup PLANTSTRONG almond milk
salt and pepper, to taste
5 shallots, thinly sliced
3 tbsp tapioca starch
½ tbsp soy sauce
Preheat oven to 375F. Heat a non-stick pan over medium heat. Add diced onion and sliced mushrooms and sauté for 5-7 minutes, or until soft. Add a little bit of broth to prevent burning if necessary.
Add oat flour, garlic powder, onion powder, black pepper, and dried thyme. Stir to coat the veggies and cook for 1-2 minutes.
Stir in soy sauce and broth. Make sure to scrape any browned bits from the bottom of the pan. Bring to a boil and simmer for a few minutes, until sauce has thickened a bit.
Add green beans to the pan and stir together. Cook 5-6 minutes until green beans are tender.
Stir in plant milk gradually until smooth. Add miso and stir until fully incorporated. Season with salt & pepper to taste.
Place in the oven and bake about 25-30 minutes, or until mixture is bubbling.
While casserole is baking, thinly slice your shallots. Toss with tapioca starch and soy sauce. Place in the air fryer at 375 for 5 or so minutes or until golden brown and crispy. Alternatively, crisp in the oven at 400 degrees.
Once the casserole is done baking, let cool for 10 minutes. Top with crispy shallots and serve immediately!
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