Last Thanksgiving, I polled my Instagram followers to find out what quintessential, festive recipe they wanted me to make allergen-free, and Green Bean Casserole was the very clear winner!
I worked from Minimalist Baker’s Vegan Green Bean Casserole recipe, modifying it to be free of nuts and gluten, and topped it with 365 Brand’s gluten-free, soy-free crispy onions. You start by blanching raw green beans so they’re bright and crispy, then make your own oat milk-based cream of mushroom soup, pour it over top of the beans, top with onions and bake until it’s bubbly and delicious.
For my top-8-free recipes for the full Thanksgiving feast, purchase my e-cookbook, An Octofree Thanksgiving!
- Large stock pot
- Large glass bowl
- Large saute pan
- 9×13” glass or ceramic baking dish
- 1 pound green beans, rinsed and trimmed
- 2 tbsp vegan, soy-free, nut-free butter, such as Soy-Free Earth Balance
- 1 minced shallot
- salt and pepper
- 2 garlic cloves, minced
- 1 cup small mushrooms, such as cremini or button, sliced
- 2 tbsp gluten-free flour
- ¾ cup vegetable stock
- 1 cup oat milk
- gluten-free, soy-free crispy fried onions (I used Whole Foods' 365 brand)
- Preheat oven to 400 degrees F.
- Bring a large, salted stockpot of water to a boil.
- Add trimmed green beans and cook until tender, about 5 minutes, then strain.
- Place ice into a large glass bowl and fill with cold water to make an ice bath for the green beans.
- Place strained green beans into ice bath for about 5 minutes, then strain, pat dry and set aside.
- Place a large saute pan over medium heat on your stove, then add vegan butter.
- When the butter is melted, add minced shallot and season with salt and pepper.
- Cook until fragrant and beginning to soften, about 3 minutes, then add garlic.
- Cook for about 2 minutes, then add mushrooms and cook until slightly brown, about 4 minutes.
- Add flour, stir to coat mushrooms and cook for about another minute.
- Slowly add stock, whisking and scraping up bits from the bottom of the pan.
- Add oat milk and stir again. Cook for about 6 minutes or until thick and bubbly, like a cream of mushroom soup. Taste and season with more salt and pepper.
- Remove from heat and add about 1/2 cup of the crispy onions and the green beans. Toss to coat, pour into a glass baking dish and top with remaining fried onions.
- Place in oven for 15 minutes, until warmed through and slightly brown on top.