VEGAN THANKSGIVING Sides | Green Bean Casserole | Easy Recipe GLUTEN FREE | The Edgy Veg

VEGAN THANKSGIVING Sides | Green Bean Casserole | Easy Recipe GLUTEN FREE | The Edgy Veg

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Candice is here to save the day again with an easy recipe for Green Bean Casserole that is not only Vegan but Gluten Free as well.

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This Thanksgiving you don’t have to worry about what you’re making for a side because this is the recipe you want. Using almond milk and cauliflower as substitutions also makes this casserole a healthy option. Fortunately, with this recipe you don’t have to choose between healthy or delicious because it’s both.

To make this outstanding recipe you are going to start with your soup. Traditionally green bean casserole uses a can of cream of mushroom soup, usually Campbell’s or a similar brand. These are loaded with all sorts of ingredients your body really doesn’t need. Candice’s solution is to simply make your own soup using almond milk and cauliflower. Start with a good looking head of cauliflower and cut out a fair amount of florets. The size of them should be similar to what you see in the video. Add those to a saucepan. In that same saucepan and almond milk, 2 tbsp of garlic powder, salt, half a tbsp of black pepper, and 1 1/2 tbsp of onion powder. Put the lid on this and cook it on medium high until the cauliflower is soft.

While the cauliflower is cooking take a pan and put it on medium heat. Add some coconut oil in it, then put in diced onions, mushrooms, and garlic. Let those cook for about 15 minutes. You’ll know their cooked down enough when your onions start to turn translucent. Now transfer your cauliflower into a blender and blend it until it is smooth with everything thoroughly blended together. Pour that back into the same pot you cooked it in then add in your mushrooms, onions and garlic. Mix that all together and let it simmer on your stove at the lowest possible setting.

While that’s simmering it’s time to make your onions. Slice 2 onions thinly to achieve a look similar to the pile of onions you see in the video. Slicing thinly is crucial to making these onions turn out right, the thinner they are the better they are going to mix with the casserole and the better they will look topping it. Toss your chopped onions into a large bowl of almond milk, or if your prefer, soy milk. Let them sit for about 5 minutes while you make your flour. The flour you choose to use if of course up to you, however, Candice has chosen to go with coconut flour for her recipe. She has received a lot of requests for gluten free recipes and coconut flour fits the bill. Not to mention that coconut flour is high in fiber and low in carbohydrates. Add some salt, sage, and paprika to your flour and then just put your onions right into the flour mixture. Be sure to get an even coating on them as you mix them around in the flour.

Your next step is to fry your onions. If you have a deep fryer you have probably already heated it up, if not, put about 2 inches of oil in a pot and put it on medium high. Once you have hot oil ready for frying add these onions in and fry them until crisp. Do not make the mistake of putting too many in at once or they will clump together. Candice recommends smaller batches cooked for 2 minutes at a time each. As you pull each batch out put the fried onions down onto a plate covered with paper towels to soak up the extra oil.

Now take your green beans, cut off then ends, and wash them thoroughly. Then place them into boiling hot water for 2 minutes, no longer. We only want to blanch the green beans we don’t want to boil them. Unlike boiling beans, blanching retains many of the vitamins and nutrients lost during the boiling process. It also keeps them fresh enough to still have a bit of crunch, a bonus that your guests are sure to appreciate.

When your beans are done add them right into the soup, add a 1/4 of your cooked onions, and then stir this all together well. Get out your casserole dish, pour in the beans and flatten it all out. Put this in the oven for 15-20 minutes. For those of you out there that prefer things just a bit crispier 20 minutes is going to be your best option. When done pull it out and top it with the rest of your fried onions.

That’s all it takes to make amazing Green Bean Casserole that will truly wow your guests this Thanksgiving.

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7 Comments

  1. Question – does the soup blend end up tasting overwhelmingly like
    cauliflower? Or is there another vegetable that I could sub in for the
    cauliflower? Not a huge fan of that vegetable, but I want to try this on
    Thanksgiving since my boyfriend is vegan.

  2. I just Love you!!!!! Your so funny!

  3. This seems like an interesting way to lighten up one of my favorite
    dishes…I just don’t own a blender.

  4. I just made this tonight and it was great! The only deviation was that I
    used regular flour instead of gluten free. I love how it is so much
    healthier with the cauliflower… the onions not so much, but they were SO
    GOOD, it doesn’t really matter that they’re not healthy. I will definitely
    be making this again for Thanksgiving. I may try to sub chickpea flour for
    the regular flour next time.

  5. Sahgornee “Sahgornee17” Smith

    I literally was thinking about making a greenbean casserole

  6. My bf is going vegan (after being a meat eater the entire duration of our
    five year relationship – I’ve been for over seven years) and am DEFINITELY
    going to make this for him! It’s his fave thanksgiving side.

  7. Oh my goodness yes please do stuffing next please!

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