Here's a holiday classic made vegan and gluten-free. What's crazy is I've never even had green bean casserole in my whole life, but I've always wanted to try it. I think I nailed it!
I was inspired by a new product I found at the grocery store. Le Grand has a whole line of vegan sauces available everywhere! Yes, that's right. And the alfredo one I used as the base for this recipe is made with cashews so there's no need for an overnight nut soaking. haha.
This is a straight forward recipe that will impress all your guests and the pesto on top of the crispy onions is a nice touch that tastes delicious.
NOTE: another product that could work is NONA's alfredo sauce and if you don't want to use a pre-made sauce or they're not available to you, we have a classic homemade green bean casserole recipe here.
crispy pesto onion ingredients:
1 white onion
1 1/2 C non-dairy milk
1 tbsp apple cider vinegar
1 1/2 C rice flour
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp ground pepper
3 C vegetable oil (for frying)
Thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can see through them. Pour the non-dairy milk into a shallow dish and whisk in the apple cider vinegar. Let the onions soak in this mixture for 15 mins. In a separate mixing bowl combine the flour with smoked paprika, sea salt, and pepper.
Heat your frying oil in a heavy sauce pan. Using a pair of tongs take a handful of onions from the liquid and coat evenly with the flour mixture, then submerge into the oil. You can turn them over once in the frying oil to make sure they're cooking evenly. They take approx. 2 minutes then remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.
You'll have more onions then you need to top the one casserole, but if you bring the extras to the table I'm sure people will be topping their casserole even more as they eat!
green bean casserole ingredients:
6 C green beans (cut in half)
1 shallot, thinly sliced
2 garlic cloves, minced
1 tsp coconut oil
1 1/2 C non-dairy milk
2 tbsp arrowroot powder (can sub cornstarch)
1 tbsp onion powder
1 pkg le grand vegan pesto (use 1-2 tbsp on top of the casserole)
Blanche the green beans in boiling water. Once they turn bright green and are only partially cooked, drain them, and submerge them in ice cold water to prevent them from continuing to cook.
In a pot over medium heat, whisk together the alfredo sauce, non-dairy milk, arrowroot powder, and onion powder until it starts to bubble. Keep whisking constantly until it starts to thicken, then remove it from the heat and set aside.
In a pan over medium heat, sauté shallot and garlic in coconut oil for 2-3 mins. Then add the drained green beans into the pan and cook for 5 mins. Add the thickened alfredo sauce and stir to coat all the beans. Let it sit in the pan, stirring occasionally for about 10 mins as the sauce starts to thicken and the beans finish cooking through. Transfer this to your serving dish. Top with as much crispy onions as you like and drizzle some pesto on top of the onions, as desired. Serve immediately.