Vegan Green Bean Casserole with Baked Onions

sweetsimplevegan.com

Scott Sanchez

subheading: Baked Onions:

1 cup ( 240 mL) almond milk

1 tablespoon (0.5 oz) apple cider vinegar

1 large (273 g) yellow onion, peeled and thinly sliced into rings

⅓ cup ( 66.5g) all-purpose flour

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon black pepper

Cooking spray

subheading: Green Bean Casserole:

2 quarts water

1 tablespoon salt

1 ½ pounds fresh green beans, trimmed and cut into bite-size pieces

1 tablespoon ( 14g) vegan butter

1 medium (22g) shallot, minced

3 cloves (13g) garlic, minced

8 oz. baby bella mushrooms diced

3 tablespoons ( 1.4 oz.) dry vegan white wine* (see notes)

5 tablespoons ( 47.5g) all-purpose flour

1 cup ( 240 mL) unsweetened almond milk (or nondairy milk of choice)

1 cup ( 240 mL) vegetable broth

1 teaspoon (15mL) soy sauce (or tamari if gluten-free)

Salt and pepper, as desired

Optional: 3 tablespoons breadcrumbs (gluten-free if needed)

Optional: vegan parmesan cheese

Directions at sweetsimplevegan.com

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