This gluten-free and vegan green bean casserole makes for the perfect Thanksgiving vegetable side. Unlike most green bean casserole recipes, it’s healthy, thanks to the fresh ingredients, so you won’t be feeling guilty post-dinner. This standout dish will satisfy even the pickiest of eaters.
There’s no place for canned ingredients in this healthy green bean casserole recipe. Canned green beans not only contain BPA but also are lacking nutrients. Cooking fresh green beans is far healthier and worth the extra few minutes cook time.
We’ve also skipped the canned cream of mushroom soup that’s often used in green bean casserole recipes. Instead, this vegan green bean casserole recipe uses cashew cream. Cashew cream is a great substitute for heavy cream in vegan dishes. It’s far less heavy and won’t leave you with a stomach ache.
The key to making your green bean casserole extra tasty is in the topping. Crispy fried onions add a delicious crunch. In this recipe, the onions get mixed with gluten-free flour and arrowroot to create a crispy coating. Then, they are very lightly fried in safflower oil which makes them golden brown. Even though they are lightened up, they are just as tasty!
You may notice that this is lacking a very common green bean casserole ingredient: mushrooms. They are optional in case you have a mushroom-hater at your Thanksgiving table which is quite common given mushrooms tend to be a “love it or hate it” type of food. But if all of your guests are pro-mushrooms then feel free to add them.
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Images via Karissa Bowers