Recipes

Ingredients

• INGREDIENTS FOR THE BEANS AND MUSHROOMS:
• 3/4 Cup of Vegetable or Chicken Stock
• 1/4 of an Onion, minced
• 2 Pounds Green Beans, cut on the diagonal
• 4 Cups sliced Cremini Mushrooms, about 12 ounces whole
• 2 tsp. minced Garlic
• INGREDIENTS FOR THE "CREAM" SAUCE:
• 1 Tbsp. Butter or Non-Dairy Butter
• 1 Tbsp. Tapioca Flour
• 2 Cups Unsweetened Oat Milk
• 1/8 tsp. Nutmeg
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 2 Tbsp. Nutritional Yeast
• INGREDIENTS FOR THE FRIED ONIONS:
• 1 Egg, beaten
• 2 Tbsp. Tapioca Flour
• 1/2 Cup Almond Flour
• 1 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 3/4 of an Onion, thinly sliced
• 1 tsp. Olive Oil

Directions

1. Preheat oven to 350° F.
2. In a skillet, heat the stock until just simmering.
3. Add the onions and green beans and cook until soft, about 5 minutes. Add the mushrooms and garlic and cook an additional 4 minutes until most of the stock is evaporated.
4. In a separate pot, melt the butter over medium-high heat. Whisk in tapioca flour and slowly whisk in the oat milk. Add the nutmeg, salt, and black pepper. Whisk in the nutritional yeast. Combine the bean mixture into the milk mixture and transfer to a baking dish.
5. Place in the preheated oven for 20 minutes, uncovered.
6. Set up two bowls; one with the egg and one with the tapioca flour. In a flat pie plate, combine almond flour, smoked paprika, garlic powder, salt, and pepper. Dip the onions in the tapioca flour, then egg, then almond flour mixture. Preheat 2 Tbsp. of oil in a saute pan and fry the onions. When golden brown, transfer onto paper towel-line plate.
7. Remove the casserole from the oven. Top with the fried onions just before serving.