Skillet Green Bean Casserole (WFPBNOGF)*
Cooking Time
Once it thickens slightly, turn off heat
Yields
Serves 2
Ingredients
1 cup vegetable broth, divided
1 onion, sliced
2 garlic cloves, minced
1 cup mushrooms, thinly sliced
1/2 lb. green beans, trimmed
1 tablespoon poultry seasoning (granulated, not powdered)
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage (not powdered)
dash of nutmeg
1/2 cup nondairy milk
2 tablespoon nutritional yeast
1 tablespoon cornstarch
toasted bread crumbs (optional) or gluten free toasted bread crumbs
fried onions (optional)
Directions
1) Line a large skillet with a thin layer of broth and saute the onion and garlic over high heat until onion is translucent, about a minute.
2) Reduce heat to medium and add the remaining broth plus mushrooms, green beans, poultry seasoning, Dijon mustard, thyme, sage, and a dash of nutmeg, stirring to coat the mushrooms with seasonings.
3) Continue to cook until the mushrooms are soft and the green beans are ooked but still crisp, about 7 minutes.
4) Meanwhile, in a measuring glass or small bowl, whisk nondairy milk with nutritional yeast and cornstarch.
5) Once green beans and mushrooms are cooked, pour in the nondairy milk mixture. Stir a few times and allow the mixture to thicken.
6) Once it thickens slightly, turn off heat. Add salt and pepper to taste, then spoon the casserole mixture into bowls and top with toasted bread crumbs and fried onions if desired.
Notes
In a pinch, you can use Italian seasoning instead of poultry seasoning.
Variation: Replace green beans with asparagus for a tasty alternative!
Credit
Happy Herbivore Holidays & Gatherings