Vegan Green Bean Casserole

Vegan Green Bean Casserole

Vegan Green Bean Casserole

1 hour

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • American
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • ¼ cup nutritional yeast
  • ½ tsp. red pepper crushed
  • 1 red onion sliced
  • 1 tbsp Coconut Oil
  • 1 ½ tsps. salt
  • 1 ½ cups water
  • 1 ½ cups mushroom chopped
  • 1 ½ lbs. green beans
  • 2 cups parsnips chopped
  • 3 cloves garlic minced
  • Black Pepper to taste
Instructions

In a wide-bottomed saucepan, add 1 tablespoon extra virgin coconut oil and set to low heat.

Add the onions and cook for 30 minutes. Stir occasionally to caramelize. If the onions look dry, splash a bit of water into the pan.While waiting for the onions to cook, steam the parsnip. Set aside and let them cool.After that, prepare the green beans.

Remove the ends of the beans and cut them into 2 inch pieces. Steam them for 8 minutes. Set them aside in an 8x8 baking dish.Once the onions have caramelized, set them aside. Cook the mushrooms in the same pan and saute for one minute.

Add garlic. Stir for 5 minutes.

Add half of the garlic and mushroom mixture to the green beans.Preheat the oven to 350 degrees Fahrenheit.

Put the other half of the garlic and mushroom mixture, as well as the steamed parsnips in a blender.

Add the nutritional yeast, salt, pepper, and crushed red pepper.

Pour the blended mixture over the mushrooms and green beans. Stir to coat. Use the caramelized onions as toppings.

Bake for another 30 minutes.

Serve.

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