But after receiving a ton of requests for a vegan gluten-free green bean casserole recipe, I knew it was time to attempt a healthy version of this classic side dish. And I’ve gotta say…I kind of think I nailed it.
I love that this recipe is hearty, cozy, creamy, crunchy and flavorful, while highlighting some major hormone-healthy vegetables. It’s a great way to sneak in additional fiber and antioxidants to help you balance out everything else on your Thanksgiving plate. Snag all the details and recipe below.
Add in some vegan cheese to the sauce to up the cheesy factor. I like this brand.
VEGAN GLUTEN-FREE GREEN BEAN CASSEROLE HORMONE HEALTH TIPS
+ MAKE YOUR FRIED ONIONS IF POSSIBLE
I searched high and low, but unfortunately was unable to find ANY packaged gluten-free vegan fried onions that didn’t use inflammatory vegetable oils. Thus, if you’re able to add in this extra step, it will truly elevate both the flavor profile and health factor.
+ USE CLEAN NON-DAIRY MILKS
Many non-dairy milks contain gums and emulsifiers, vegetable oils and added sugar, all of which can disrupt gut health, provoke inflammation and disrupt hormones as a result. I like this brand if using almond and this if opting for coconut milk.
+ BUY ORGANIC GREEN BEANS + MUSHROOMS
This ensures you’re not buying produce sprayed with hormone-disrupting pesticides and chemicals, plus they taste better!
Bring a large pot of salted water to a boil. Add green beans and blanche for 2-3 minutes, until bright green. Drain and set aside.
Next, heat 2 tbsp of your vegan butter on a large stove-top skillet over medium-high heat. Once butter is melted add in the sliced mushrooms, 1 tbsp of fresh thyme, 1 tsp of sea salt and black pepper. Cook, stirring occasionally until the mushrooms are fragrant and golden brown, about 5 minutes. Remove from the pan and set aside in a bowl once cooked.
In the same skillet you cooked the mushrooms, add in the additional 4 tablespoons of vegan butter and minced garlic and melt over medium heat. Once butter melts, whisk in your gluten-free flour and arrowroot starch and cook for 30 seconds until a paste forms, then slowly add 2 cups of the broth, followed by the 2 cups of almond or coconut milk, while you continue to vigorously whisk away any lumps.
Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy.
Once thick, turn off the heat and stir in the other tbsp fresh thyme, 1 tsp sea salt and black pepper. You have the option to add in your vegan parmesan cheese here as well. Set mixture aside once well combined.
Add your blanched green beans and cooked mushrooms to a 9×13 inch baking pan and toss well. Pour gravy mixture over the veggies evenly.
Cover the casserole with foil and bake for 25-30 minutes at 350 F.
While green bean casserole mixture is baking, make your homemade crispy fried onions by adding your coconut or avocado oil to a medium nonstick stovetop skillet and heat over medium high heat.
Working in batches, add your thinly sliced shallots and fry until golden and crisp, 2-3 minutes total. Remove with a slotted spoon and drain on a paper-towel lined plate, seasoning with sea salt and pepper. Set aside until green bean casserole is done cooking, then top and serve.
Store in an air-tight glass container in the fridge for up to five days.