Pareve Green Bean Casserole
Elevate your holiday table or weeknight dinner with this delightful Pareve Green Bean Casserole, a dairy-free twist on the classic comfort food favorite. Featuring fresh green beans blanched to perfection and coated in a creamy almond milk-based mushroom sauce, this recipe seamlessly blends wholesome ingredients with indulgent flavors. Sautéed onions, garlic, and mushrooms build a savory base, while nutritional yeast adds a hint of umami for those seeking extra depth. A generous crunch from crispy pareve fried onions completes the dish, creating a crowd-pleasing casserole that's vegan-friendly and kosher-approved. Ready in just under an hour, this versatile side dish is packed with plant-based goodness and pairs beautifully with any main course. Perfect for holidays, potlucks, or everyday meals, this Green Bean Casserole ensures everyone at the table can savor a timeless classic without compromise.
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Recipe Information
Ingredients
- 900 grams Fresh green beans
- 3 tablespoons Olive oil
- 1 Small yellow onion, diced
- 3 Garlic cloves, minced
- 250 grams Mushrooms, finely chopped
- 480 milliliters Unsweetened almond milk
- 3 tablespoons All-purpose flour
- 240 milliliters Vegetable broth
- 1 tablespoon Soy sauce or tamari
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Nutritional yeast (optional for flavor)
- 120 grams Pareve crispy fried onions
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13 inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 4-5 minutes, until tender-crisp. Drain and immediately transfer the green beans to an ice water bath to stop the cooking process. Drain again and pat dry.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the chopped mushrooms to the skillet and sauté for 5-7 minutes, until they release their moisture and become browned.
Sprinkle the flour over the vegetables in the skillet and stir well to coat evenly. Slowly pour in the almond milk and vegetable broth, whisking constantly to create a smooth sauce.
Add the soy sauce, salt, pepper, and nutritional yeast (if using). Simmer the sauce for 3-5 minutes, stirring frequently, until thickened.
Transfer the green beans to the prepared baking dish. Pour the mushroom sauce over the green beans and gently toss to combine.
Spread the fried onions evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20 minutes, or until the sauce is bubbling and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Pareve Green Bean Casserole!
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
