Thanksgiving Favorites: Green Bean Casserole
Ingredients
1 Tbs coconut oil
1/2 lb mushrooms, sliced 1/8” thick
1/2 medium onion, sliced
3 cloves garlic, minced
1 lb green beans, chopped into 1-inch pieces and cooked in boiling water until tender
2 Tbs butter
2 Tbs brown rice flour
3/4 cup veggie or chicken stock
2 Tbs nutritional yeast (available at health food stores)
1/2 Tbs tamari
½ tsp dried sea kelp flakes
1/2 tsp dried thyme
1 Tbs coconut oil
1/2 medium onion, sliced
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large sauté pan melt 1 tablespoon of coconut oil over medium heat. When oil is hot add mushrooms and onion, sautéing until onions are clear and mushrooms have released liquid. Add the garlic and sauté for another minute or two.
3. In a large mixing bowl combine cooked green beans with the mushroom, onion and garlic mixture and set aside
4. In a medium sauté pan over low/medium heat melt the butter. Once melted, slowly whisk in the flour until a roux is formed. Whisk in the stock, nutritional yeast, tamari, sea kelp flakes and thyme, stirring continuously until the sauce is thick and bubbly.
5. Combine the sauce with the green bean mixture. Add mixture to a medium baking dish and set aside.
6. Melt 1 tablespoon of coconut oil in a medium sauté pan over medium heat. Once melted, add the onions and sauté until caramelized (10-20 min). You may need to lower the heat once the onions are brown to prevent burning.
7. While the onions are caramelizing, bake your casserole until heated through (10-15 min).
8. Top the casserole with the caramelized onions and serve.
Courtesy: Angie Cherrette, sageandspry.com