Vegan Green Bean Casserole

Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes | Servings: 4

Ingredients
10 oz of green beans
Crispy Onions
1/2 cup of all purpose flour
1/2 cup of almond milk
1 tbsp of nutritional yeast
1/2 tsp of onion powder
1 tsp of cornstarch
1 yellow onion
Vegan Cream of Mushroom Soup
2 potatoes
1/3 cup of almond milk
1 tbsp of nutritional yeast
1/2 tsp of onion powder
1/2 tsp of garlic powder
1/2 tsp of black pepper
1/2 tsp of sage
10 oz of mushrooms

Directions
1. Preheat oven to 350F.

2. Skin 2 potatoes and slice into wedges. Steam for approximately 10 minutes, or until softened. Set aside and let cool.

3. Slice 10 oz of mushrooms and add to a large frying pan. Saute for 10 minutes on medium high heat or until mushrooms are fully browned. Set aside and let cool.

4. To make crispy onion bits, add all purpose flour, almond milk, nutritional yeast, onion powder, and cornstarch to a bowl. Mix well. Slice 1 yellow onion into thin slices. Add to bowl and coat well. Add to a frying pan and drizzle with a small amount of oil. Fry on medium high heat for 10 minutes, or until onions are golden brown. Set aside.

5. To make vegan cream of mushroom soup, add steamed potatoes, almond milk, nutritional yeast, onion powder, garlic powder, black pepper, sage and sauteed mushrooms to a blender. Blend until smooth.

6. Trim 10 oz of green beans and add to a large casserole dish. Pour cream of mushroom soup over green beans. Top with onion bits. Bake for 30 minutes.

7. Remove from oven, let cool and enjoy!