Stovetop Green Bean Casserole
Quick and easy partial dump dinner for the holidays with creamy mushroom sauce and crispy onion topping
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder optional, other blender or even just oat flour will work.
Ingredients
FRIED ONIONS
- ½ cup sliced onion
- ¼ cup oats flour
- 2 tbsp flax seed milled/ground
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tbsp apple cider vinegar
- 1 tbsp rice wine vinegar or apple cider vinegar again
- 1 tbsp water add more as needed in tiny amounts
GREEN BEAN CASSEROLE
- 3 cups green beans fresh or frozen
- 1 cup button mushrooms sliced and 2 tbsp minced
- 2 tbsp tahini or similar
- 6 tbsp oats powdered
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 1/16 tsp nutmeg powder optional
- 2 tbsp onion dehydrated optional
- 1 tbsp balsamic vinegar
- 2.5 tbsp apple cider vinegar
- ½ tsp white vinegar
- 3 cups water or more as needed; add slowly in small amounts
Instructions
- Note:If you're using fresh green beans it might be worthwhile to blanch them first (boil in water until they turn bright green then quickly cover them in cold water then drain when they are not hot anymore.)First, sautee the onions until they begin to caramelize and are no longer giving off a lot of moisture. Deglaze with the apple cider vinegar then add all the dry ingredients for the crispy onions and toast until the powders darken slightly and become aromatic. Add the remaining vinegar, then water, slowly, only adding more when it has all been absorbed. Reserve it all for the crispy onion garnish topping.
- Sautee the mushrooms until they are fully cooked then add everything else but the beans and bring it to a boil. Add the beans and reduce the heat a simmer (low to medium-low heat). Cook until the sauce has thickend and the beans are tender but still firm and crisp.Serve topped with the crispy onion topping.
