Almond milk and dry white wine combine to make a lighter vegan sauce for this homemade green bean casserole with mushrooms, garlic, and thyme.
Preparation Time
25 mins
Cooking Time
55 mins
Total Time
1 hr 20 mins
Calories
156 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
Step 2
Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
Step 3
Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
Step 4
Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
Step 5
Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
Step 6
Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.
Step 7
Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
Ingredients
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons packed brown sugar
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh chives
cooking spray
1 cup unsweetened almond milk
1 (12 ounce) package fresh green beans, trimmed and halved crosswise
