Creamy Green Bean Casserole
This comforting vegan green bean casserole offers a modern twist on a classic American favourite, perfect for holiday menus or any festive gathering. Fresh green beans are tossed in a rich, creamy mushroom and shallot sauce, infused with aromatic rosemary and a hint of cayenne. It’s a super addition to any meal, whether baked to a bubbly finish or simmered stove-top until perfectly thick and flavourful.
Price per Serving
Instructions
- 1
Preheat the oven to 180°C (fan 160°C, gas 4). Bring a large pan of water to the boil. Season generously with [salt] and add the green beans (600 g). Blanch for several minutes before draining into a colander. Rinse with [ice water] and set aside.
- 2
In a small frying pan, heat olive oil (2 tbsp). Finely slice the shallots (4) and add to the pan. Fry on a medium/high heat until crispy and golden. Set aside on kitchen paper and season lightly with [salt].
- 3
Meanwhile, heat the remaining olive oil (1 tbsp) in a large ovenproof casserole dish. Add the button mushrooms (250 g). Season with [salt] and [pepper] and fry for several minutes until they begin to colour and release their juices.
- 4
Add the rosemary (1 sprig) and a [pinch cayenne pepper] to the pan. Stir to coat and let the mushrooms cook for a few minutes longer before adding the [green beans].
- 5
Pour over the soya cream (250 ml), add the english mustard (1 tsp), season generously with [salt] and [pepper], and bring to a gentle simmer. Clamp on the lid, then bake in the oven for 15-20 minutes.
- 6
Remove from the oven and stir to ensure the [green beans] are covered in the creamy sauce.
- 7
Sprinkle over the crispy [shallots] just before serving.
Nutrition Facts
Per portion
Macronutrients
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