Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh green beans, (cut into 2-inch pieces (about 5 cups of beans))
  • 3 tablespoons vegan butter, (divided)
  • 12 ounces white button mushrooms, (cleaned and sliced)
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • 2 cups unflavored and unsweetened non-dairy milk
  • 1/2 cup full-fat coconut milk
  • 2 vegetable bouillon cubes, (crushed (Note 1))
  • 1 teaspoon dried thyme
  • Salt and pepper, (to taste)
  • 1 cup French fried onions ((or more, if desired))

Instruction

  • Bring a large pot of salted water to a boil. Add the beans and boil them for about 5 minutes, until bright green and tender-crisp.
  • Drain the beans into a colander then rinse them well with cold water, until they feel cool. Set the beans aside.
  • Preheat the oven to 350°F. (Note 2)
  • Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
  • Add the mushrooms to the skillet in a single layer (Note 3). Cook the mushrooms for about 5 minutes on each side, until tender and browned, and then transfer them to a plate.
  • While the mushrooms cook, melt the remaining tablespoon of butter in a medium pot (Note 4). Add the onion and cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
  • Add the garlic and cook it with the onion for about 1 minute more, until very fragrant.
  • Stir in the wine, raise the heat slightly and bring it to a simmer. Allow the wine to simmer for about 5 minutes, until reduced by about half.
  • Sprinkle in the flour, a bit at a time, stirring between each addition to form a paste that coats the onions.
  • Begin pouring in the non-dairy milk, a bit at a time, followed by the coconut milk, whisking the milk and flour mixture together between each addition.
  • Return the mushrooms to the skillet, and stir in the bouillon cubes and thyme.
  • Raise the heat and bring the liquid to a simmer. Allow the mixture to cook, stirring occasionally, until the sauce thickens slightly, about 7 minutes.
  • Remove the pot from heat and season the sauce with salt and pepper to taste.
  • Arrange the green beans in a 2 quart casserole dish, then pour the mushroom mixture over the beans. You can stir it up a bit if needed to distribute the ingredients.
  • Place the baking dish into the oven and bake the casserole until the sauce is bubbly, about 15 minutes.
  • Arrange the fried onions over the casserole and continue baking for about 5 minutes more, until they darken slightly.
  • When the casserole has finished baking, remove it from the oven and let it sit for about 5 minutes.
  • Serve.