Vegan Green Bean Casserole with Coconut Milk

Creamy, mushroom goodness, without the dairy! Remake this American all time favorite with fashionable MCTs and zero lactose.

Course Side Dish

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan

Keyword make ahead dish, thanksgiving side dishes

Prep Time 10

Cook Time 30

Servings

Calories 352kcal

Bring a large pot of water to a boil. Add a 1 tsp of salt (optional) and green beans. Bring back to a boil and cook for 3-5 minutes until beans are tender.
Drain and shock with cold water or ice water to stop cooking. Put into a baking dish.
You can reuse the same pot you used for the beans. Heat to medium heat. Add oil and onions. Cook while stirring for 3-5 minutes until onions are soft and translucent.
Add mushrooms and soy sauce to the pan and cook for 2-3 minutes until cooked through.
Add coconut milk. Bring to a boil then reduce heat to a simmer. Cook until the liquid is reduced by half and the mixture is thick. This will take about 5-10 minutes, depending on how high your heat is.
Pour on top of green beans and gently mix. At this point, you can cool and refrigerate to cook later. Or put in the oven for 10 minutes at 350 degrees F to heat through.
Remove from oven and top with fried onions before serving.

Instead of fresh green beans, you could use canned or frozen green beans that have been defrosted.
You could shortcut reducing coconut milk in the pan by using coconut cream.
Make the casserole ahead of time the night before or up to 3 days for maximum freshness.
I wouldn't freeze this ahead of time, since it will change the texture of the green beans too much and the water from coconut milk will separate out.
You could make your own fried onions or fried shallots just by coating thin slices of onion/shallot in flour or cornstarch and deep frying at 350 degrees F until golden brown.