Vegan Gluten Free Green Bean Casserole

This vegan gluten-free green bean casserole is an easy holiday side, featuring crisp green beans and umami flavor from mushrooms and onions.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 165

Author Elizabeth

1 Pound Cremini Mushrooms thinly sliced
4 Medium Shallots sliced
6 Cloves Garlic minced
2 Cups Vegetable Broth
½ Cup Non-Dairy Milk
¼ Cup Nut Butter optional
2 Tablespoons Cornstarch
2 Tablespoons Nutritional Yeast
1 Teaspoon Salt
¼ Teaspoon Pepper
1 ½ Pounds Green Beans trimmed and sliced into 1" pieces (I measure the weight after trimming)

Preheat the oven to 400°F.
In a large skillet, sauté the mushrooms, shallots, and garlic over medium heat until the mushrooms are soft and shallots are translucent. Use a splash of vegetable broth if the veggies start to stick.
Add the vegetable broth, non-dairy milk, nut butter, cornstarch, nutritional yeast, salt, and pepper. Stir well. Bring the mixture to a boil and stir until the sauce thickens.
Remove the mixture from heat and stir in the green beans.
Transfer the mixture to a medium sized** baking dish.
In a small bowl mix the topping ingredients.
Sprinkle the topping over the beans.
Bake for 30 minutes. Let cool 5-10 minutes before serving. Enjoy!

**If your baking dish is on the smaller side, place a baking sheet on the rack below the dish to catch any spills