Easy from scratch vegan green bean casserole. This bursting with flavors version takes less than 30 minutes to make and tastes creamy and delicious.
Preheat oven to 400°F (205°C).
Bring a large pot of water to a boil and salt liberally. Don't worry most of the salt will be thrown out while draining the beans. When the water comes to a boil add the trimmed beans . Cook for 3 minutes, drain and reserve.
Heat oil in a large oven safe skillet. Add shallots and garlic and saute for 2 minutes. Add red pepper and thyme along with sliced mushrooms. Cook for 3-4 minutes more or until lightly browned. Season with salt and pepper.
Mix ½ C almond milk with the corn flour. Add the remaining milk and vegetable stock/water to the pan. Bring it to a boil. Taste and adjust salt and pepper.
Reduce heat and slowly stream in the flout mixed milk while stirring the mix. Increase the heat to medium and bring the mix to a boil. Simmer for 3 to 5 minutes until thickened a little. Add the beans and toss to coat. Turn off t he heat.
Add ½ C of the onion and mix in with the beans. Level the top and spread the remaining onions evenly on top .
Transfer to the preheated oven and bake for 15 minutes, or until warmed through and bubbly and slightly browned on top.
Serve immediately (Careful, the pan will be hot ).
The nutrition information is only approximate and will vary depending on the exact ingredients used. 180 calories is estimated based on 6 servings using packaged fried onions.
(% values based on 2000 calorie diet)