A Family Favorite ~ Keep it simple or add caramelized onions and homemade croutons for the holidays!
- Preheat Oven 350º Conventional
- Cook green beans according to directions on package. After cooking rinse beans under cool water.
- Boil 1 1/2 cups water.
- Add nuts, and hot water to blender. Soak nuts for 10 minutes.
- Add cornstarch, onion powder, garlic powder and cracked pepper to blender and blend till smooth.
- Pour blended mixture into a fairly large saucepan and cook over medium heat until thick and bubbly. Add 1 Tablespoon soy sauce and stir.
- Thinly slice 2 cups of Baby Bella mushrooms. I use the food processor.
- Add cooked green beans and raw mushroom slices to gravy, stir to coat well.
- Pour gravy sauce into an oven proof casserole dish, 8×8, 9×9, or round pie plate.
- Top with caramelized onions and bake for 20 minutes, add bread crumbs if desired and bake for an additional 10 minutes. Remove from oven when the casserole is hot and bubbling.
Caramelizing Onions ©
one very large yellow onion sliced into half moons
1 Tablespoon balsamic vinegar
1/2 teaspoon agave or another sweetener
- Heat frying pan over medium heat and dry sauté sliced onion adding water when needed and scrapping up the brown juicy bits with a spatula. Continue for 20 or 30 minutes until nice and brown. Lower heat to lowest setting when onions begin to stick.
- Add balsamic vinegar and continue cooking, up to one hour total.
- Add agave towards end of sauté.
- Purchase a good rustic bread and slice two or three slices into 1/2 inch squares.
- Add 1 Tablespoon olive oil to a frying pan over medium heat.
- Stir every so often until well toasted.
- Reserve for final topping.
You may need to cover with tin foil when re-heating this casserole to prevent over browning the croutons. Remove foil towards the end of baking for perfection.
All recipes provided by: AlmostVeganCookingSchool.com