This homemade vegan and gluten-free green bean casserole is a simple take on the Thanksgiving classic, making it one everyone can enjoy!free from: dairy, gluten, soy, egg, fish, shellfish, tree nuts, peanuts
Heat olive oil in a large, rimmed skillet over medium-high heat. Add mushrooms and saute 8-10 minutes, or until mushrooms are tender.
Add green beans and cook an additional 7-8 minutes, stirring occasionally, or until green beans have softened.
While the green beans are cooking, mix together the milk substitute, coconut aminos, flax, salt, and pepper. Add to the mushrooms and green beans and stir, simmering for 3-5 minutes, until sauce has thickened.
Transfer green bean casserole to a serving dish and serve immediately.
If you're making your vegan, gluten-free green bean casserole ahead of time, cover and refrigerate the green bean casserole up to 24 hours in advance. Prior to mealtime, add fried onions and reheat at 350 degrees for 20-30 minutes.
Nutrition information will vary based on specific ingredients used (i.e. type of milk/ milk substitute, brand of fried onions vs homemade, etc.).