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Classic Green Bean Casserole

Ingredients

  • 2/3 cup PB2 Cashew Powder

  • 1/3 cup water

  • 3 medium onions (2 sliced thin and 1 diced)

  • 3 tbsp Panko bread crumbs (oil free)

  • 3 tbsp whole wheat flour or gluten free)

  • some sea salt + freshly ground black pepper, to taste

  • 2 lbs fresh green beans (or frozen would work too)

  • 4 cloves garlic, minced

  • 16oz mushrooms, diced

  • Pinch ground nutmeg

  • 1 tbsp soy sauce or coconut aminos

  • ¼ cup vegetable broth


Instructions


  1. In a small bowl, add the cashew powder and water to create cashew butter. Add some more water a few TBSP at a time and keep stirring until you have a nice, smooth cashew cream with the texture of syrup. If it gets too watery, add some more cashew powder. Set aside.

  2. In a large bowl, add the two sliced onions, the bread crumbs, the flour and ¾ tsp salt. Use hands to combine, separating each onion piece so they are independent of each other.

  3. Spread sliced onion mixture in an even layer on baking sheet. Air-fry for about 12 minutes, tossing halfway through, or bake for 20-25 mins. Make sure they don't burn at the end. When finished, remove from oven.

  4. Bring a sauce pot with four inches of water to a boil. Once boiling, add green beans. Bring back to a boil (this may take a while) and cook over medium heat for about 4-5 minutes. Drain and run cold water over green beans to stop the cooking process or better yet, add to ice bath in a large bowl. Once the beans are cooled down, drain and set aside.

  5. In a large skillet, heat a few TBSP of water over medium heat. Once the water starts steaming, add the diced onion and cook for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes, stirring often. Add nutmeg, soy sauce, broth, 1 ½ tsp salt, and pepper. Simmer for 4-5 minutes.

  6. Turn off heat. Add the cashew cream and a fourth of the baked onion mixture to mushroom mixture along with cooked green beans, stirring to combine.

  7. Transfer mixture into casserole dish (or bake it right in the skillet). Top with remaining baked onions, some more bread crumbs and some dried onions. Bake at 350F for 20 minutes. Serve hot!


This reheats really well for lunches. Microwave for 90-120 seconds.









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