This recipe is nothing more than a love note to crispy onions. I didn’t grow up with green bean casserole, but I’ve grown to love it more than pretty much all of the Thanksgiving sides. Except for stuffing. Stuffing is bae. But above the bright flavor of tender green beans coated in a creamy concoction of mushroom-laced umami, lies the star of the show: crispy onions!!! I’ve decided to give you all those golden rings you deserved, but this year on top of a vegan package. Coconut milk, vegetable stock and tons of caramelized mushrooms lend a creamy, rich flavor that won’t
The key to any green bean casserole, whether vegan or not, is blanching your beans! A quick bath in boiling water gets them to crisp-tender while setting in the chlorophyll for a vibrant green color. Shock them in ice water to stop the cooking process and you’re all set!
This coconut green bean number is ready for the (casse)role of a lifetime!!
- 2 pounds green beans, trimmed
- Kosher salt, to taste
- 3 tablespoons coconut oil
- 2 cloves garlic, thinly sliced
- 2 shallots, sliced into rings, divided
- 1 pound cremini mushrooms, thinly sliced
- 1 tablespoon minced fresh rosemary
- 6 tablespoons all-purpose flour, divided
- 1 cup vegetable stock
- 1 (15 ounce) can full fat coconut milk
- Freshly ground black pepper, to taste
- Vegetable oil, for frying
- Chopped parsley, for garnish
Preheat the oven to 400°F. Bring a large pot of salted water to a boil and prepare an ice bath. Cook green beans until crisp tender, 3-4 minutes. Drain and transfer to the ice bath to cool, then drain.
In a large Dutch oven, heat coconut oil over medium heat. Add garlic and half of the shallots and cook until softened, 3-4 minutes. Add mushrooms and rosemary and continue to cook until softened and caramelized, 10-12 minutes.
Stir in 4 tablespoons flour and cook until well incorporated, about 2 minutes, then slowly pour in stock and coconut milk. Cook until thickened, 5-7 minutes. Remove from the heat and toss in blanched and drained green beans until well coated Adjust seasoning with salt and pepper, then transfer to a 9-by-13-inch casserole dish. Bake until golden and bubbling, 15-20 minutes.
Meanwhile, heat 2 inches of vegetable oil in a medium saucepan to 350°F. Toss remaining shallot rings with remaining 2 tablespoons flour to coat well. Shake off excess flour and place into oil. Fry until lightly golden and crisp, 30 seconds to 1 minute. Transfer to a paper towel lined plate to drain, seasoning immediately with salt.
Once the casserole is out of the oven, garnish with crispy onions and chopped parsley, then serve immediately.