I originally heard about this all-vegetable based green bean casserole from the amazing Detoxinista. It’s such a clever idea–almost pure genius.
But I have to admit, when it’s holiday season, my nostalgia kicks in, and I really do just need a little more butter, Paula Deen style.
While I LOVE Detoxinista’s recipe (and really, all of hers!), I felt as if her version lacked a punch of flavor….
And when I’m feeding non-clean eating friends (or anyone really!), I don’t want them to miss out on all the flavor they can have!
So, I ventured back to the Paula Deen recipe I made years ago, and merged these two loves together to make a clean, yet flavorful side dish that will satisfy your casserole craving without the junk.
You can most certainly serve this to any type of guest, and it’s sure to please!
A note about some ingredients:
-You don’t have to peel the parsnips. Yay!
-Nutritional yeast can be found at any health food store (I buy from the bulk bins), but you can also get it at Kroger in the organic section near the flours and baking stuff. It is a yellow flaky yeast that helps give non-dairy dishes a cheesy flavor. It sounds weird and might look weird, but it sure doesn’t taste weird!
-I use frozen green beans to make it easier–but you pick whether you buy whole or cut green beans–to your liking here!
- 2 large onions, peeled and sliced
- 1-2 coconut oil
- salt, to taste
- 1 lb frozen green beans
- 3 cups vegetable broth
- 1 cup water
- 1.5 cups parsnips, chopped
- 8 ounces mushrooms
- 1 cup unsweetened almond milk
- 3 T nutritional yeast
- 2 T vegan butter, melted (or regular butter if no dairy issues)
- 1¼ t sea salt
- 1 t garlic powder
- ¼ t black pepper
- Preheat oven to 375 degrees.
- Heat the coconut oil in a large pan over medium heat.
- Add onions and stir. Since you are caramelizing the onions, they will cook for about 40 minutes.
- Continue cooking over medium or medium-low heat for about 20-25 minutes, stirring occasionally. Keep the onions spread out on the pan, as to cook evenly. Add a small amount of water to prevent sticking if necessary. Do not let the onions brown too much--reduce heat if so.
- After the 20-25 minutes, sprinkle a pinch of salt on the onions, reduce heat to low, and cook for 15-20 minutes longer, stirring occasionally. Watch carefully so they don't get burned. They are supposed to be caramelized, not burned.
- Meanwhile, put the vegetable broth and water in a large pot and bring to a boil.
- Add green beans, and boil for 8-10 minutes, until desired consistency. They don't get much softer in the oven, so make sure they are the way you want them for the casserole.
- Once the beans are finished cooking, use a slotted spoon to transfer the green beans to an 8 x 8 baking dish, leaving the leftover liquid in the pot. Set dish aside.
- Next, put the chopped parsnips in the leftover liquid, bring to a boil. Reduce heat to low, cover, and cook for about 8-10 minutes.
- Meanwhile, in a small pan, saute mushrooms over medium heat until juices have been released, about 6 minutes.
- Drain parsnips. Combine parsnips, ½ of the sauteed mushrooms, and all other filling ingredients in a blender and blend until smooth.
- Add the remaining mushrooms to the green beans and stir to combine.
- Pour the filling mixture over cooked green beans and stir.
- Put the caramelized onions on top of the mixture evenly.
- Bake at 375 degrees for about 30 minutes or until bubbly and heated through.