The perfect topping for this amazing dish! These onion rings are savory, crunchy, a little salty, and the size of manhole covers. Not those wimpy ass fried shoestring things they sell at the grocery store. So, in order to take this thing super incredible I decided to top this bad boy with my Crunchy Oven Baked Onion Rings! Yes! Full-size onion rings. Now, you could stop right there and this would be one fine green bean casserole. Just combine the sour cream, soup, green beans and bake for a few minutes. You could also use my Cashew Sour Cream as well. So, instead of trying to reinvent the wheel that’s exactly what happened.įirst, I used my Vegan Cream of Mushroom Soup, my Tofu Sour Cream and three cans of low-sodium cut green beans. Why not just combine two or three of my previous recipes and make one incredible dish? So, I did. But, could never come up with one that just worked and was “easy.”Īnd, then it hit me. I’ve wanted to make a healthy version of green bean casserole for several years. Vegan Green Bean Casserole With Onion Rings.Oil-Free and Gluten-Free: You can find the oil-free and gluten-free green bean casserole recipe here.However, if you like mushrooms, you can add 1 cup of chopped mushrooms while sautéing the onion. My family doesn't enjoy them, so I left them out. Mushrooms: Some green bean casserole recipes call for mushrooms.You can heat leftovers up in the microwave, or in the oven if you want to get the topping crispy again. Store in the fridge in an airtight container for up to 4 days. Remove from the fridge and let sit at room temperature for an hour, then add the topping and bake as directed. Store in the fridge for up to 2 days ahead of time, covered. Prepare as directed, but don't add the fried onion topping or bake yet. Mix well.īake for 20-25 minutes, or until the casserole is bubbling and the fried onions are golden brown. Add the green beans and sauce to a 3-quart casserole dish. Add in the seasonings (pepper, salt, and nutmeg.)īring to a simmer for about 3 minutes. Cook for 1 minute before whisking in the non-dairy milk and vegetable broth. Add the garlic and cook for an additional 2 minutes. Melt the vegan butter in a large pot, then sauté the onions until translucent. You can let them sit out at room temperature for about an hour, or run them under water. Start by thawing out the frozen green beans.
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