What’s Thanksgiving without green beans? Your guests will devour our plant-based take on this classic holiday favorite.
What you'll need
- 1 pound green beans, rinsed, trimmed, cut in half
- Salt & pepper
- 2 tbsp vegan butter (we used incredible Miyoko’s brand)
- 2 tbsp Seed Ranch Umami Everyday Sauce
- 1 medium shallot (minced)
- 1½ cups crispy onions -or- 1 medium shallot (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup finely chopped mushrooms (we used cremini)
- 2 tbsp flour ¾ cup vegetable broth (we used Better Than Bouillon–great stuff!)
- 1 cup unsweetened almond milk
Preheat oven to 400°F. Bring a large pot of water to a boil and salt well. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In the meantime, start preparing sauce. In a large oven- safe skillet over medium heat, add vegan butter and shallots and garlic. Add a dash of Seed Ranch Umami. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5- 7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/3 of the fried onions (or pan fried shallot slices) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Ready to serve!