Healthy Gluten-Free + Vegan Green Bean Casserole (Allergy-Free)
It's time to give that classic holiday side dish recipe a healthy makeover! This homemade Gluten-Free & Vegan Green Bean Casserole is top-8 allergy-free, has a crunchy baked onion topping, and creamy coconut milk and mushroom base!
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Side
- Cuisine: American
Ingredients
Scale
- "Fried" Onions:
- 1 Large Vidalia Onion (thinly sliced rounds)
- 2 (3.5oz) Bags Sea Salt Mozaics Popped Chips (finely crushed)
- Green Bean Portion:
- 5 Cups Roughly Chopped Fresh Green Beans
- 2 Cans (800mL) Lite Coconut Milk
- 1 1/2 Cups Chopped White Mushrooms
- 2 TB Corn Starch (or Arrowroot)
- 1 TB Coconut Aminos
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper
- 1/2 Tsp Ground Nutmeg
Instructions
- Preheat the oven to 425°F.
- Toss the thinly sliced onions in a large bowl with the 2 bags of crushed chips.
- Spread this mixture evenly on a Silpat or parchment lined baking sheet and bake for 20 minutes to crisp. Remove and turn the oven to 450°F.
- In a large pot, bring the chopped green beans and coconut milk to a boil. Reduce heat to medium and cook covered for 20 minutes.
- After 20 minutes, remove 2 cups of the coconut milk liquid before adding the rest of the ingredients, starting with the chopped mushrooms and mix well.
- Cook everything for 5 more minutes before transferring to a large cast iron skillet.
- Top the green bean and mushroom soup mixture with the crispy onions and crushed chips before baking the entire skillet in the oven for about 8 minutes.
- Remove and serve.
Nutrition
- Serving Size: 1