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This is my take on the classic Green Bean Casserole. It's quicker and doesn't require baking in the oven which is great if you are limited on oven space for Thanksgiving!
Like or share this post if you'd try it and don't forget to tag me in your creations on social media so I can see your work!!
4 oz. sliced almonds
~2 t organic smoked paprika
32 oz. washed and ready to eat green beans
1/2 large red onion, julienned
6 lg. peeled cloves of garlic
3 T soy-free vegan butter
Sea salt and black pepper to taste
Preheat oven to 450°F and line a baking sheet with unbleached parchment paper.
Place almonds on the parchment paper lined baking sheet and sprinkle with smoked paprika, salt and pepper. Spray with oil then bake for about 5-8 minutes on the middle rack until aromatic. Taste and adjust seasoning by adding more of anything you'd like to taste more of then set aside.
Heat a large pot with water and bring to a boil. Add beans and blanche for about 3 minutes then strain and rinse under cold water to stop the cooking process. Place beans in a large bowl.
Place the pot back on the stove and turn heat to medium-high. Coat the bottom of the pan with oil and add the onions and a pinch of salt and pepper. Saute until tender then add the garlic and saute until aromatic. Remove from the pot and add to the bowl with the green beans.
Add butter to the bottom of the pot and once melted, add the brown rice flour. Whisk in the plant milk and let cook for about 5 minutes, whisking often, until a thick milk gravy forms. Season to taste with salt and pepper then stir in the green bean mixture and toss to coat.
Sprinkle with smoky almonds and serve.
NOTE: If you're making this for Thanksgiving, you can cover the bowl with the green beans with foil and hold in a low oven or a warmer until you're ready to serve. Then make your gravy and toss the beans in the hot gravy before plating and garnishing with almonds.
What are you making for Thanksgiving?! Comment below!!