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Green Bean Casserole with Crispy Onion Rings

Source: --- sent in by Linda

As Linda says, this is "messy to make but delicious!"


Casserole vegetables:
450 g1 lb. green beans
120 ml1/2 c. chopped onions
470 ml2 c. cremini mushrooms

120 ml1/2 c. raw cashews, soaked 2-3 hours
120 ml1/2 c. cooked beans (garbanzo, etc.)
240 ml1 c. plain unsweetened soy milk
240 ml1 c. water
15 ml1 T. roasted garlic cloves
15 ml1 T. lemon juice
15 ml1 T. Dijon mustard
59 ml1/4 c. nutritional yeast

Onion rings:
59 ml1/4 c. raw almond butter
5 ml1 tsp. low-sodium soy sauce
10 ml2 tsp. balsamic vinegar
470 ml2 c. onion rings (raw onions sliced and separated into rings)
59 ml1/4 c. almond flour (or ground almonds)
59 ml1/4 c. nutritional yeast


Note that the green beans and onion rings will be baking separately so you will need to think about the timing.

Preheat oven to 350 F.

Combine the sauce ingredients in a high-speed blender and blend 2 minutes on high.

To prepare the casserole vegetables, saute the chopped onions in a little water until lightly softened. Add mushrooms and continue to saute until tender. Add the green beans; cover and steam 5 to 7 minutes or until green beans are tender.

Place vegetables in a casserole dish and mix in the sauce. Bake 20- 30 minutes uncovered.

To prepare the onion rings, in a medium bowl, mix together the almond butter, soy sauce and balsamic vinegar until smooth.

Add the onion rings and use your fingers to rub the almond butter mixture onto the surface of the onions.

Mix together the almond flour and nutritional yeast in a shallow dish. Dip each onion ring into the almond meal-nutritional yeast mixture. Place on a baking sheet and bake 30 minutes uncovered.

Place the onion rings on the casserole and serve.


The sauce is based on Kim Campbell's Fettucine Alfredo from the PlantPure Nation Cookbook.

Major Ingredients: