Gluten Free Green Bean Casserole
Healthier Green Bean Casserole!
My take on the green bean casserole we all know and love-this one is completely gluten free, gut friendly and made with real food ingredients!
What You Need:
1 yellow onion
2 garlic cloves
1 container baby bella mushrooms (8 oz)
2 packages of green beans (should fill a large casserole dish)
1 small can coconut cream (5.4 oz)
2 tsp spicy brown mustard
1 tsp arrowroot starch
1/4 cup dairy free cream cheese
2/3 cup gluten free breadcrumbs*
1 T nutritional yeast
avocado oil
salt and pepper
How You Do It:
Preheat oven to 375
Boil a large pot of water for green beans
Wash and chop green beans in half, once water is boiling add green beans to the pot
Boil for ~5 minutes or until just bright green (slightly undercooked); remove/strain and place warm beans into a large 9x13 baking dish
Place a pan on medium heat with a drizzle of avocado oil; dice onion and mince garlic and add to the pan
Wash/dice mushrooms and add to pan once onion is translucent
Cook for 5-6 minutes and then add coconut cream and mustard, increase heat to bring to bubbling
Whisk in dairy free cream cheese and arrowroot starch, allow to thicken; season with a pinch of salt and pepper
Pour mushroom mixture over the green beans and mix to fully coat
Sprinkle breadcrumbs and nutritional yeast over top
Bake uncovered for 30 minutes and broil for 1-2 minutes at the end; let cool slightly and enjoy!
*I made some from leftover stale Bread Srsly (sliced into cubes, baked at 300 for 25 min or until golden; cooled and processed into a powder) you could also crunch up GF crackers
Happy Thanksgiving!
My Thanksgiving plate this year was color-packed!
-Brined turkey
-Green bean casserole
-Roasted garlic cauliflower mash
-My mom’s horseradish carrots
-Citrus hazelnut salad
-Homemade cranberry sauce
