1 1/2 pounds fresh green beans, trimmed and snapped into bite sized pieces
10 ounces cremini mushrooms, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup all purpose flour
1 1/2 cups vegetable broth
1 cup unsweetened almond milk or cashew milk
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups crispy fried onions, divided
Instructions
Preheat your oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil and add the trimmed green beans. Cook them for about 5 minutes until they are bright green and slightly tender. Drain them immediately and plunge them into a bowl of ice water to stop the cooking process, then drain again and set aside.
In a large oven safe skillet or a deep pan, heat the olive oil over medium heat. Add the sliced cremini mushrooms and cook for about 6 to 8 minutes until they have released their moisture and turned golden brown. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the vegetable broth followed by the plant milk. Continue to whisk until the sauce thickens and reaches a gentle simmer. Season with the onion powder, salt, and black pepper.
Fold the blanched green beans and half a cup of the crispy fried onions into the creamy sauce until well coated. If you are not using an oven safe skillet, transfer the mixture to a 9×13 inch baking dish. Top the casserole evenly with the remaining crispy onions. Bake for 15 to 20 minutes until the sauce is bubbly and the onions are golden brown.
