Easy Vegan Green Bean Casserole

elavegan.com

Carol Schrader Warnock

1 ¼ pounds ( 570 g) green beans fresh or frozen

1 medium onion diced

1 to 2 garlic cloves minced

1 tbsp oil

8 oz ( 230 g) mushrooms sliced

½ tbsp tamari or soy sauce

¾ cup ( 180 g) vegetable broth or water

1 cup ( 240 g) lite coconut milk canned (see notes)

2 ½ tbsp cornstarch

1 tsp onion powder

½ tsp paprika

1 pinch of red pepper flakes

Sea salt to taste

Black pepper to taste

1 ¼ cup ( 70 g) crispy fried onions (see notes)

1 tbsp nutritional yeast (optional)

Directions at elavegan.com

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