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on FoodByNation · media by Agent Bond in SecondMem's studios

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Green Bean Casserole (Vegan)

Originally posted to Foodista by user Coco Treasure. Foodista recipes are released under a CC-BY license.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ¼ cup nutritional yeast
  • ½ tsp crushed red pepper
  • 1 red onion, sliced
  • 1 tbsp coconut oil
  • 1 ½ tsp salt
  • 1 ½ cups water
  • 1 ½ cups mushroom, chopped
  • 1 ½ lb green beans
  • 2 cups chopped parsnips
  • 3 cloves garlic, minced
  • Pepper to taste

Method

  1. In a wide-bottomed saucepan, add ½ tablespoon of coconut oil and set to low heat. Add the onions and cook for 30 minutes. Stir occasionally to caramelize. If the onions look dry, splash a bit of water into the pan.
  2. Put the parsnips in a steamer for about 10 minutes. Set aside and let them cool.
  3. Remove the ends of the green beans and cut them into 2-inch (5 cm) pieces. Steam them for 8 minutes. Set them aside in an 8×8-inch (200×200 mm) baking dish.
  4. Once the onions have caramelized, set them aside. Sauté the mushrooms in the same pan for one minute.
  5. Add garlic, and stir for 5 minutes.
  6. Add half of the garlic and mushroom mixture to the green beans.
  7. Preheat the oven to .
  8. Put the other half of the garlic and mushroom mixture, as well as the steamed parsnips in a blender. Add the nutritional yeast, salt, pepper, and red pepper. Blend until smooth.
  9. Pour the blended mixture over the mushrooms and green beans. Stir to coat, and top with the caramelized onions.
  10. Bake for 30 minutes.
  11. Serve.