Green Bean Delight
Ingredients
1 tbsp coconut oil
1/2 pound assorted mushrooms, sliced
1/2 medium onion, sliced julienne
3 cloves garlic, minced
1 pound green beans, chopped into 1-inch pieces and steamed until tender
2 tbsp butter or ghee
2 tbsp brown rice flour
3/4 cup veggie or chicken stock
1 tbsp wheat-free tamari
1 tbsp nutritional yeast
2 tsp dried sea kelp flakes
2 tsp dried thyme
1 tbsp coconut oil
1/2 medium onion, sliced julienne
Preparation
1
Preheat oven to 350 degrees Fahrenheit.
2
In a large pan melt 1 tablespoon of coconut oil over medium heat.
3
When oil is hot add mushrooms and onion, sautéing until onions are clear and mushrooms have released liquid.
4
Add the garlic and sauté for another minute or two.
5
In a large mixing bowl combine cooked green beans with the mushroom, onion and garlic mixture and set aside
6
In a medium sauté pan over low/medium heat melt the butter.
7
Once melted, slowly whisk in the flour until a roux is formed.
8
Whisk in the stock, tamari, sea kelp flakes, nutritional yeast and thyme, stirring continuously until the sauce is thick and bubbly.
9
Combine the sauce with the green bean mixture.
10
Add mixture to a medium baking dish and set aside.
11
6. Melt 1 tablespoon of coconut oil in a medium sauté pan over medium heat. Once melted, add the onions and sauté until caramelized (10-20min). You may need to lower the heat once the onions are brown to prevent burning.
12
7. While the onions are caramelizing, bake your casserole until heated through (10-15min).
13
8. Top the casserole with the caramelized onions and serve.
Tools
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Other Names:
veggie casserole, green bean casserole
Added:
Thursday, August 18, 2011 - 11:52am
