Green Bean Casserole: Paleo and Vegan Friendly

If you’re ever in a pinch during the holidays or in need of a side dish for your weeknight meal - this green bean casserole is my go-to. Its underrated, yet always so good and you’d never know its healthy as the flavor is next level. Hope you enjoy!

Ingredients:

Crispy Onions:

• 1 medium onion thinly sliced

• 1/4 cup bob’s red mill cassava flour

• 2 tbsp crushed grain-free crackers

• 1 tsp salt

• 2 tbsp evoo

Green Beans:

• 1 pound green beans, rinsed, trimmed and halved

• 12 ounces mushrooms, cut into 1/2 inch pieces

• 1 medium shallot (diced)

• 1 cup almond milk

• 3/4 cup vegetable broth

• 2 tablespoons bob’s red mill cassava flour

• 2 tablespoons evoo

• 3 cloves garlic

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1/2 teaspoon red pepper

Instructions:

Onions:

1. Mix the crushed crackers, onions, cassava flour, salt, evoo all together in a bowl then transfer to a baking sheet.

2. Place the in either the oven at 400 for up to 20 minutes or in an fryer for 15-20 minutes tossing after 10 minutes every 3-5 minutes. Keep an eye on them so they don’t burn

Green Beans:

1. Bring a pot of salted water to a boil then add the green beans to blanch for 5 minutes.

2. Remove from the heat, drain and transfer to a bowl of ice water to stop cooking.

3. For the sauce, add evoo, salt, pepper, garlic, shallot to a large sauce pan over medium heat until fragrant then add the mushrooms stirring frequently for about 3-5 minutes.

4. Once the mushrooms have cooked, coat with the cassava flour for 1-2 minutes then slowly mix in the almond milk and veggie broth

5. Simmer until the liquid cooks down and thickens, toss in the green beans, half the crispy onions and transfer to the oven for 10-15 minutes.

6. Remove from the oven and add the other half of the crispy onions and enjoy!