Green Bean Casserole
🌿 — creamy, comforting, and completely meat-free — perfect for balancing heavier Thanksgiving plates.
🍂 A classic holiday dish reimagined in a plant-based way. This vegan green bean casserole is creamy, comforting, and completely meat-free — perfect for balancing heavier Thanksgiving plates.
Green beans: Sweet flavor, strengthen yin, spleen and stomach qi, and support fluid metabolism.
Mushrooms: Nourish yin, moisten dryness, support immunity.
Onions/shallots: Warm, move qi, aid digestion.
Garlic: Disperses cold, supports yang energy.
Cashew cream or plant milk: Moistens dryness, balances warming ingredients.
Crispy onions topping: Aromatic, adds warmth and texture.
🍁 This dish harmonizes yin (moistening mushrooms and plant milk) with yang (warming aromatics), making it digestion-friendly and seasonally appropriate for late autumn.
Green Bean Casserole
INGREDIENTS
1 lb fresh green beans, trimmed
1 medium onion or shallot, diced
8 oz mushrooms, sliced
2–3 cloves garlic, minced
2 cups unsweetened almond milk or cashew cream
2 tbsp flour (or gluten-free alternative)
2 tbsp olive oil or vegan butter
1 tsp soy sauce or tamari
Salt & pepper to taste
1 cup crispy fried onions (store-bought or homemade)
INSTRUCTIONS
Blanch beans: Boil green beans for 3–4 minutes until bright green. Transfer beans into an ice bath, then drain, and set aside.
Make mushroom sauce: In a skillet, sauté onion and garlic in olive oil until fragrant. Add mushrooms and cook until tender.
Thicken sauce: Sprinkle flour over mushrooms, stir, then slowly whisk in almond milk. Add soy sauce, salt, and pepper. Simmer until creamy.
Combine: Stir blanched green beans into the mushroom sauce.
Bake: Transfer mixture to a casserole dish, top with crispy fried onions, and bake at 375°F for 15–20 minutes until bubbly and golden.
photo and recipe inspiration to Delish
