Yield
8 Servings
Time
50 minutes
Fresh green beans Salt Black pepper Olive oil Yellow onion Almond flour Vegan butter White button mushrooms Garlic Flour (GF if needed) Vegetable stock Almond milk
01
Bring a gallon of water and 1 tablespoon of salt to a boil then add the fresh green beans and cook for 2-3 minutes. Drain them right away to stop the cooking process.
Heat or melt the olive oil or vegan butter in a medium skillet over medium heat. Add the sliced onion and cook until translucent, 2-3 minutes. Transfer the onion to a medium bowl.
03
Add the almond flour and salt to the same pan and reduce heat to medium-low. Stir constantly for 3-5 minutes to toast. Toss the toasted almond flour with the onions.
04
Melt the vegan butter over medium heat. Add the mushrooms and cook for 2-3 minutes to soften. Add the garlic and cook for another 1-2 minutes, until it becomes fragrant.
05
Add flour to the mushrooms and stir well to create a paste. Whisk in the broth and dairy-free milk, and bring the mixture to a simmer over medium-high heat to thicken.
06
Pour the mushrooms sauce over the green beans and stir well to coat them evenly. Top evenly with the crispy onions. Bake uncovered at 375°F for 30-35 minutes.