Vegan green bean casserole with sourdough crumbs
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A classic mushroom-thyme gravy with some well-cooked beans mixed through. Couldn't be easier. This makes a good side for 2 hungry people, so for Thanksgiving, consider making 2x or 3x the volume of this recipe.
1 bag fresh green beans, tops trimmed, cut in half 1 pack fresh brown mushrooms, sliced 2 T vegan butter 1 sprig fresh thyme, leaves removed from stem salt and pepper, to taste 2 T white flour 1/2 tsp vegetable stock powder 1-2 cups unsweetened almond milk 1-2 cup sourdough breadcrumbs (easy to make with your leftover sourdough bread and a food processor or box grater). |
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Preheat the oven to 425 F/ 210 C.
Bring a small saucepan of water to the boil. It should be enough to fit all the beans in, and have them be covered with water. Once the water is boiling, add the beans, and set a timer for 7 minutes.
In a frying pan, melt the butter. Then, once the butter is sizzling, add the mushrooms, toss once, and let them brown a little on one side. When you're ready, toss them again, add the thyme leaves, and season with salt and pepper. Add the 2 T flour, which will clump a little at this stage. Gently pour in the almond milk, stirring as you go to break up the clumps. A gravy will form. I'm vague on how much almond milk to add as I really do gauge this by how wet the mixture is. You want a light sauce.
Add the beans to the mixture, stir well, and have a casserole dish handy for everything. Pour the mushroom mix into the dish, top with the breadcrumbs, and put in the oven for 20 - 25 minutes, depending on how toasted you like the breadcrumbs to be.
Bring a small saucepan of water to the boil. It should be enough to fit all the beans in, and have them be covered with water. Once the water is boiling, add the beans, and set a timer for 7 minutes.
In a frying pan, melt the butter. Then, once the butter is sizzling, add the mushrooms, toss once, and let them brown a little on one side. When you're ready, toss them again, add the thyme leaves, and season with salt and pepper. Add the 2 T flour, which will clump a little at this stage. Gently pour in the almond milk, stirring as you go to break up the clumps. A gravy will form. I'm vague on how much almond milk to add as I really do gauge this by how wet the mixture is. You want a light sauce.
Add the beans to the mixture, stir well, and have a casserole dish handy for everything. Pour the mushroom mix into the dish, top with the breadcrumbs, and put in the oven for 20 - 25 minutes, depending on how toasted you like the breadcrumbs to be.
