This green bean casserole is a healthy, vegetable-laden version of the traditional Thanksgiving dish.

Instead of using canned mushroom soup, you’ll use a puree of mushrooms, garlic, cauliflower, parsnips and nutritional yeast.

Slowly caramelized onions substitute for traditional canned Durkee onions to add a flavorful and healthy twist.

Serves:  12

Prep time:  1 hour

Cook time:  30 minutes

Ingredients

• 2 medium yellow onion (thinly sliced)
• 1 tablespoon ghee, butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
• 2 cups parsnips (sliced)
• 1 head cauliflower (stem removed; quartered)
• 10oz mushrooms (sliced)
• 5 cloves garlic (peeled and minced)
• 1/4 cup nutritional yeast
• 1-1/2 cup filtered water
• 1-1/2 teaspoon sea salt
• 1lb fresh green beans

Directions

Preheat oven to 350F.

Melt coconut oil, butter or ghee in a large skillet and add sliced onions. Saute over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside.

Meanwhile, steam the parsnips and cauliflower. Fit a large steamer basket into a saucepan, and fill with one inch of water. Add parsnips and cauliflower, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for 10 minutes or until tender. Set aside.

Steam green beans for 6-8 minutes, until bright green and crunchy. Transfer to a 9×13 baking dish.

Saute mushrooms and garlic in the same pan that you caramelized the onions in. Melt some more coconut oil, butter or ghee, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for 6 more minutes.

Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half into the blender.

Add water, sea salt, nutritional yeast, parsnips and cauliflower to the blender. Blend until smooth and creamy. It’s OK if it tastes a little salty.

Pour blender sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well.

Smooth with a spatula and top with the caramelized onions.

Bake uncovered for about 30 minutes, until bubbly.

When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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