Green bean casserole is a winter holiday favorite, especially for Thanksgiving. Here’s an updated, veganized, and healthy version of this comfort food favorite.
1cupcooked or canned cannellini or Great Northern beanslarge white, drained and rinsed, or ½ of one 12.3 ounce container firm or extra-firm silken tofu
2tablespoonsgarbanzo flourspelt flour, whole wheat pastry flour, or
any flour you have on hand
8ounceswhite or brown mushroomssliced (cut large caps in half)
1poundorganic cut or whole baby green beansthawed completely
Heat the oil in a medium skillet. Add the onions and sauté over medium heat until golden and just starting to brown, stirring often.
Transfer half of the onions to a food processor along with the beans or silken tofu. Process until completely smooth.
Preheat the oven to 375º F.
Sprinkle the flour of choice slowly in with the remaining onions in the pan until they’re fairly evenly coated. Raise the heat to medium-high and cook, stirring often, until they’re nicely browned (but not burned!) and crisp, stirring often. Remove the onions to a plate and set aside.
Wipe out the pan and add the mushrooms with a little water. Cover and cook over medium heat until they’re wilted, about 5 to 7 minutes. Drain off excess liquid.
Combine the bean or tofu puree, mushrooms, and green beans in a large mixing bowl and stir together. Season with salt and pepper.
Transfer the mixture to a lightly oiled 2-quart casserole dish (or divide between two smaller casserole dishes). Top with the reserved onions, followed by the bread crumbs.
Bake for 30 to 40 minutes, or until the green beans are tender and the breadcrumbs are lightly browned and crisp.
Let the casserole stand at room temperature for 5 to 10 minutes, then serve.