18 Chestnuts Thanksgiving Recipes: Green Bean Casserole
Article at a Glance
- Plant-based recipes are a great addition to a traditional Thanksgiving dinner.
- If you are looking for a side dish to bring to your next holiday get-together, consider making a vegetarian or vegan option.
- This Green Bean and Squash Casserole recipe can be converted to vegan easily.
TABLE OF CONTENTS
Green Bean And Squash Casserole
Ingredients
- 2 tbsp of butter, which can be vegan
- 3 tbsp of gluten free flour, separated
- 1 clove garlic, minced
- 1 ½ cup vegetable stock
- 1 cup Mountain Mushroom Soup
- 1 yellow squash, cubed
- 2 cups of chopped green beans
- 1 pound of extra-firm tofu, cubed
- 1 shallot, sliced
Directions
- Grab a medium size saucepot, melt the butter and add garlic.
- Cook for 30 seconds, until fragrant.
- Add 2 tbsp of gluten free flour and whisk until a roux is formed.
- Add the vegetable stock and whisk until thickened.
- Add the Mountain Mushroom soup and whisk.
- Season with salt and pepper.
- Set aside sauce.
- Heat a saute pan over medium high heat.
- Add 2 tbsp of olive oil and saute the squash and green beans for 3-5 minutes, or until slightly soft but still has a crunch.
- Season with salt and pepper.
- Spray a casserole dish with pan spray and add the vegetables and tofu.
- Pour the sauce on top and mix well.
- Bake the casserole at 350°F in the oven for 20 minutes.
- In the meantime, heat a small saucepot with 1 cup of canola oil.
- Heat over medium high heat until a candy thermometer reaches 350°F.
- Dredge the sliced shallots in the remaining 1 tbsp of gluten free flour.
- Shake off the excess flour and add the shallots to the hot oil and fry for 1-2 minutes. (Be careful not to burn, as they will get bitter! )
- Remove and season with salt and pepper.
- Once the casserole comes out of the oven, top with fried shallots and serve!
