This is a nice vegetarian variation of the ubiquitous Green bean casserole, which can be made in a loaf pan or small casserole dish. This dish can be a nice weekday casserole or a nice side dish when entertaining a small group.
Basic Recipe Information
- Prep time: 10 mins
- Cooking time: 45 mins
- Servings: 2-4
Equipment
- Chopping board
- Knife
- Blender
- Frying pan
- Loaf pan
Ingredients
- 1 cup white leek (sliced)
- 1 cup green leek (sliced)
- 1½ cup mushrooms (sliced)
- 3 cups green beans (cut into 1-inch pieces)
- ¾ cup cashews (soaked overnight, drained)
- ¾ cup water
- ½ lemon (juiced)
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- ½ tsp salt
- Crispy onions
Preparation Directions
- Preheat the oven to 400F
- Heat the frying pan over medium heat, and add leeks and mushrooms.
- Sauté for about 10 minutes, stirring regularly. The mushrooms should release moisture, reduce volume, and become a darker color.
- To make the creamy sauce, blend cashews, water, lemon juice, apple cider vinegar, salt, nutritional yeast, garlic powder, and salt until smooth. Feel free to add more water if the mixture is too creamy.
- Mix the leek and mushroom mixture, green beans, and white sauce.
- Transfer into the loaf tin and top with crispy onions.
- Bake at 400F for 30 minutes.
