Oil-Free Vegan Nutritarian Green Bean Casserole
A creamy, rich quintessential holiday side dish without the oil,dairy or processed foods! You'll be shocked at how delicious this gluten-free, vegan and oil-free recipe tastes.
Ingredients
For the casserole filling:
- 2 pounds fresh green beans
- 1 batch Creamy Nutritarian Mushroom Gravy recipe get the recipe here
For the topping:
- 1/2 Tbsp tahini
- 1 1/2 Tbsp water
- 1/2 Tbsp white miso paste
- 1/2 tsp onion powder
- 1/8 tsp garlic powder
- 3/4 cup cooked quinoa (~160 grams)
- 3 Tbsp dried chopped onion (find this in the spice isle)
Instructions
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Preheat oven to 400° F.
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Trim green beans and cut into 1 to 2 inch pieces.
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Place half of the green beans in a microwave-safe bowl add 1 Tbsp. water and cover with a microwave-safe plate. Microwave on high for 2 to 3 minutes or until the green beans are bright green and just softened. Repeat the process with the other half of the green beans.
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In a large mixing bowl or the pot you used to cook the mushroom gravy, add the green beans and mix well to incorporate.
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Add the mixture to an 8 by 11 inch casserole dish and bake at 400° F for 30 minutes.
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While the casserole is baking make the topping: in a medium mixing bowl whisk together the tahini, water, miso paste, onion and garlic powder until smooth.
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Add the cooked quinoa and dried onions and combine well with the tahini mixture.
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After the casserole has baked for 30 minutes spoon the quinoa-onion topping on the top of the casserole. Set to bake for another 20 to 25 minutes or until the topping is just golden and beginning to brown in spots and the casserole is bubbling.
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Allow to cool for 10 minutes before serving.
Recipe Notes
Store any leftovers in a glass food storage container with a tight-fitting lid for up to 9 days in the fridge.