This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic cheesy potato bake! There are no cashews in the sauce, so you don’t need a blender to make it.
Scalloped potatoes are a fixture at our Christmas and Thanksgiving Day tables. And they’re always a hit, even when I make them for weeknight dinners. I make the sauce for these easy vegan scalloped potatoes with nutritional yeast , combined with starchy potatoes, melty cheese, and a brown, crispy top layer. It’s everything you love about the traditional recipe, minus the dairy.
All About This Vegan Scalloped Potatoes Recipe
- No cashews needed . Just like traditional recipes, these vegan scalloped potatoes start with a roux. There’s no need to fuss with soaking cashews or using a blender to make cashew cream.
- Easy to make. Simply whisk the ingredients on the stovetop, pour the sauce over the potatoes, and bake to perfection.
- Savory and comforting . Serve these cheesy vegan scalloped potatoes at a dinner with mixed eaters, and I promise, there will be no complaints! These potatoes are rich, cheesy, creamy, and absolutely delectable.
- Perfect for a special occasion . I don’t think any holiday meal or potluck is complete without a potato dish, and these scalloped potatoes are just the ticket. They are the indulgent kind of side you save for special occasions and gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold.
- Vegan butter – Use your preferred vegan butter brand, or you can make your own vegan butter .
- Yellow onions – Shallots or white onions will also work.
- Garlic – I sometimes like to switch things up by using roasted garlic in my scalloped potatoes.
- Flour – All-purpose flour or gluten-free flour, to make a roux (base and thickener) for the creamy sauce.
- Veggie broth – Use store-bought vegetable broth or make your own vegetable broth .
- Almond milk – Make sure it’s unsweetened. You can use any dairy-free milk you’d like. Other good options are oat, soy, and coconut milk.
- Nutritional yeast – If you don’t have nutritional yeast in the pantry, I recommend stocking up! This is the cheesy, umami flavor in these vegan scalloped potatoes, and you can use it in so many other recipes, from vegan mac and cheese to vegan parmesan crusted potatoes .
- Vegan shredded cheddar cheese – Choose a variety that melts well.
- Parsley – Optional, but it adds a nice green garnish.
Slicing Potatoes for Scalloped Potatoes
The easiest way to slice potatoes is to use a mandolin slicer. Unless you’re super comfortable with your knife skills, in which case, you can thinly slice the potatoes by hand. The goal is to make sure that the slices are uniform, so the potatoes bake evenly in the casserole. After slicing the potatoes, cover them with a damp paper towel or a clean, damp dishcloth so they don’t dry out.
How to Make Vegan Scalloped Potatoes
Sauté the onions.
- Sauté the onions and garlic. Start by melting butter in a saucepan set over medium heat. Add the onions and season with pepper and salt. Sauté the onions for about 5 minutes, or until translucent and softened. Lastly, stir in the garlic.
- Prepare a roux. Sprinkle the flour over the onions. Stir to coat, and let that cook off for 1 minute. Then, reduce the heat to low and slowly whisk in the milk.
- Finish the sauce. Whisk in the nutritional yeast followed by the broth. Let the sauce continue to cook for another 2 minutes, or until smooth, creamy, and thick. Remove from heat and cool for a few minutes.
Add the potatoes.
- Assemble the casserole. Now, arrange half of the potatoes in a greased baking dish. Spread half of the cream sauce over the potatoes, making sure they’re all covered. Top with half of the vegan cheese, if using. Repeat the layers with the remaining potatoes, sauce, and cheese.
- Bake . Cover the baking dish with foil and bake in a 400ºF oven for 45 minutes, then uncover and bake for 15 minutes more, or until the potatoes are tender and the edges are slightly crispy. Cool slightly, then garnish with parsley and serve.
Tips for Perfect Scalloped Potatoes Every Time
- Double the recipe. If you’re making this dish for a crowd, you can double the ingredients and bake in a 9×13-inch baking pan.
- Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart.
- Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can switch the oven to broil for a few minutes at the end of baking. Don’t leave your scalloped potatoes unattended under the broiler, though, as they can go from browned to burnt quickly.
What to Serve With Vegan Scalloped Potatoes
These scalloped potatoes are a classic Thanksgiving side. Serve creamy vegan scalloped potatoes with holiday dishes like vegan roast turkey , savory vegan meatloaf , or this easy vegan Wellington . Round out your meal with sides like vegan stuffing and maple Brussels sprouts . And don’t miss a slice of vegan apple pie for dessert !
Make-Ahead, Storage, and Reheating
- Refrigerate. Store leftover scalloped potatoes tightly covered in the baking dish or transfer them to an airtight storage container. Refrigerate for 2 to 3 days.
- Make ahead. Potato dishes do not freeze well, so I don’t recommend freezing this recipe. If you’d like to prepare this dish ahead of time, assemble the unbaked casserole the day before and refrigerate it until it’s time to bake.
- Reheat. Reheat these vegan scalloped potatoes in the oven at 350ºF or microwave until warmed through.
More Vegan Comfort Food Recipes
- Vegan Mashed Potatoes
- Cauliflower Mac and Cheese
- Vegan Sweet Potato Casserole
- Vegan Green Bean Casserole
Ingredients
- 2 lbs russet potatoes , washed and peeled
Vegan Cheese Sauce
- 3 tablespoons vegan butter
- ½ medium yellow onion , sliced, then slices cut in half (or just dice the onions)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 5 cloves garlic , minced
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup almond milk , or any vegan milk
- ¼ cup nutritional yeast
- 1 cup vegan shredded cheddar cheese
- Chopped parsley , for garnish
Instructions
- Preheat your oven to 400°F/200°C. Butter an 8×8 container and set aside. If you’re doubling this recipe, use a 9×13 pan.
- Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
- In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
- Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
- Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
- In your 8×8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
- Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
- Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
- Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
Notes
This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic cheesy potato bake! There are no cashews in the sauce, so you don’t need a blender to make it.
Scalloped potatoes are a fixture at our Christmas and Thanksgiving Day tables. And they’re always a hit, even when I make them for weeknight dinners. I make the sauce for these easy vegan scalloped potatoes with nutritional yeast , combined with starchy potatoes, melty cheese, and a brown, crispy top layer. It’s everything you love about the traditional recipe, minus the dairy.
All About This Vegan Scalloped Potatoes Recipe
- No cashews needed . Just like traditional recipes, these vegan scalloped potatoes start with a roux. There’s no need to fuss with soaking cashews or using a blender to make cashew cream.
- Easy to make. Simply whisk the ingredients on the stovetop, pour the sauce over the potatoes, and bake to perfection.
- Savory and comforting . Serve these cheesy vegan scalloped potatoes at a dinner with mixed eaters, and I promise, there will be no complaints! These potatoes are rich, cheesy, creamy, and absolutely delectable.
- Perfect for a special occasion . I don’t think any holiday meal or potluck is complete without a potato dish, and these scalloped potatoes are just the ticket. They are the indulgent kind of side you save for special occasions and gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold.
- Vegan butter – Use your preferred vegan butter brand, or you can make your own vegan butter .
- Yellow onions – Shallots or white onions will also work.
- Garlic – I sometimes like to switch things up by using roasted garlic in my scalloped potatoes.
- Flour – All-purpose flour or gluten-free flour, to make a roux (base and thickener) for the creamy sauce.
- Veggie broth – Use store-bought vegetable broth or make your own vegetable broth .
- Almond milk – Make sure it’s unsweetened. You can use any dairy-free milk you’d like. Other good options are oat, soy, and coconut milk.
- Nutritional yeast – If you don’t have nutritional yeast in the pantry, I recommend stocking up! This is the cheesy, umami flavor in these vegan scalloped potatoes, and you can use it in so many other recipes, from vegan mac and cheese to vegan parmesan crusted potatoes .
- Vegan shredded cheddar cheese – Choose a variety that melts well.
- Parsley – Optional, but it adds a nice green garnish.
Slicing Potatoes for Scalloped Potatoes
The easiest way to slice potatoes is to use a mandolin slicer. Unless you’re super comfortable with your knife skills, in which case, you can thinly slice the potatoes by hand. The goal is to make sure that the slices are uniform, so the potatoes bake evenly in the casserole. After slicing the potatoes, cover them with a damp paper towel or a clean, damp dishcloth so they don’t dry out.
How to Make Vegan Scalloped Potatoes
Sauté the onions.
- Sauté the onions and garlic. Start by melting butter in a saucepan set over medium heat. Add the onions and season with pepper and salt. Sauté the onions for about 5 minutes, or until translucent and softened. Lastly, stir in the garlic.
- Prepare a roux. Sprinkle the flour over the onions. Stir to coat, and let that cook off for 1 minute. Then, reduce the heat to low and slowly whisk in the milk.
- Finish the sauce. Whisk in the nutritional yeast followed by the broth. Let the sauce continue to cook for another 2 minutes, or until smooth, creamy, and thick. Remove from heat and cool for a few minutes.
Add the potatoes.
- Assemble the casserole. Now, arrange half of the potatoes in a greased baking dish. Spread half of the cream sauce over the potatoes, making sure they’re all covered. Top with half of the vegan cheese, if using. Repeat the layers with the remaining potatoes, sauce, and cheese.
- Bake . Cover the baking dish with foil and bake in a 400ºF oven for 45 minutes, then uncover and bake for 15 minutes more, or until the potatoes are tender and the edges are slightly crispy. Cool slightly, then garnish with parsley and serve.
Tips for Perfect Scalloped Potatoes Every Time
- Double the recipe. If you’re making this dish for a crowd, you can double the ingredients and bake in a 9×13-inch baking pan.
- Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart.
- Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can switch the oven to broil for a few minutes at the end of baking. Don’t leave your scalloped potatoes unattended under the broiler, though, as they can go from browned to burnt quickly.
What to Serve With Vegan Scalloped Potatoes
These scalloped potatoes are a classic Thanksgiving side. Serve creamy vegan scalloped potatoes with holiday dishes like vegan roast turkey , savory vegan meatloaf , or this easy vegan Wellington . Round out your meal with sides like vegan stuffing and maple Brussels sprouts . And don’t miss a slice of vegan apple pie for dessert !
Make-Ahead, Storage, and Reheating
- Refrigerate. Store leftover scalloped potatoes tightly covered in the baking dish or transfer them to an airtight storage container. Refrigerate for 2 to 3 days.
- Make ahead. Potato dishes do not freeze well, so I don’t recommend freezing this recipe. If you’d like to prepare this dish ahead of time, assemble the unbaked casserole the day before and refrigerate it until it’s time to bake.
- Reheat. Reheat these vegan scalloped potatoes in the oven at 350ºF or microwave until warmed through.
More Vegan Comfort Food Recipes
- Vegan Mashed Potatoes
- Cauliflower Mac and Cheese
- Vegan Sweet Potato Casserole
- Vegan Green Bean Casserole
Ingredients
- 2 lbs russet potatoes , washed and peeled
Vegan Cheese Sauce
- 3 tablespoons vegan butter
- ½ medium yellow onion , sliced, then slices cut in half (or just dice the onions)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 5 cloves garlic , minced
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup almond milk , or any vegan milk
- ¼ cup nutritional yeast
- 1 cup vegan shredded cheddar cheese
- Chopped parsley , for garnish
Instructions
- Preheat your oven to 400°F/200°C. Butter an 8×8 container and set aside. If you’re doubling this recipe, use a 9×13 pan.
- Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
- In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
- Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
- Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
- In your 8×8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
- Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
- Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
- Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
Notes
Vegan Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes washed and peeled
Vegan Cheese Sauce
- 3 tablespoons vegan butter
- ½ medium yellow onion sliced, then slices cut in half (or just dice the onions)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 5 cloves garlic minced
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup almond milk or any vegan milk
- ¼ cup nutritional yeast
- 1 cup vegan shredded cheddar cheese
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F/200°C. Butter an 8x8 container and set aside. If you’re doubling this recipe, use a 9x13 pan.
- Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
- In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
- Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
- Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
- In your 8x8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
- Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
- Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
- Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
Video
Notes
Nutrition
Vegan Scalloped Potatoes https://jessicainthekitchen.com/vegan-scalloped-potatoes/ November 9, 2021
This vegan green bean casserole recipe is made with a rich, creamy mushroom sauce and crisp green beans topped with crunchy onions, just like the original. It’s the BEST version you’ll ever make because it’s made from scratch. Our Thanksgiving table isn’t complete without it!
This green bean casserole is a holiday staple. With silky vegan cream sauce, crispy onion topping, umami mushrooms, and bright, tender-crisp green beans, we rarely have Thanksgiving or Christmas dinner without it. Let’s be honest: holiday dinners are all about the sides!
People think it’s hard to be vegan or vegetarian on Thanksgiving, but of all holidays, Thanksgiving is probably the easiest. With a few simple tweaks, just about any traditional Thanksgiving side dish can be made vegan. (Need proof? Check out my recipes for mashed potatoes , stuffing , and sweet potato casserole !)
Why Everyone Loves This Vegan Green Bean Casserole
- Even better than the original . Yes, it’s a bold statement, but one bite will have you convinced! Vegan-friendly coconut milk adds richness and a subtle, creamy sweetness that’s incredibly good in a green bean casserole.
- Made from scratch . No one will miss the gloppy condensed mushroom soup, I promise. Instead, there are meaty mushrooms, plenty of garlic, and the traditional crispy onions to top it all off.
- Everyone will love it . This vegan green bean casserole also happens to be gluten-free, so everyone at the table can enjoy it, no matter their dietary preferences. And that’s what Thanksgiving is all about, right?
Notes on Ingredients
This is a simple vegan green bean casserole with fresh green beans that only needs a few extra ingredients to make it perfect.
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Green beans – I’ll show you how to blanch green beans below. Look for green beans that are smooth and uniformly green in color, about the thickness of a pencil.
- Vegan butter – Choose your favorite store-bought brand of vegan butter. I also have a tutorial on how to make your own vegan butter .
- Baby bella or white mushrooms – They need to be sliced for the recipe, so buy pre-sliced to save yourself some time!
- Red onion – A Sweet white onion or shallot will also work.
- Seasonings – Sea salt, ground black pepper, and garlic. If you don’t have fresh garlic, substitute 1 tablespoon of jarred minced garlic per clove.
- Flour – Substitute the all-purpose flour in this casserole with gluten-free flour or quinoa flour if needed.
- Vegetable broth – I recommend low-sodium store-bought broth or homemade vegetable broth .
- Coconut milk – Make sure you get full-fat canned coconut milk for maximum creaminess! You could also make this creamy vegan green bean casserole with cashew cream .
- Crispy fried onions – You can buy these ready-to-use from the store, or make your own if you have a favorite recipe.
How to Blanch Green Beans
Blanching the green beans makes them tender without being limp. Trim the green beans by cutting off the stem side and the bottom. Then, drop the beans into a large pot of boiling salted water.
After 3 to 5 minutes, they should be bright green and tender-crisp. Use a slotted spoon to remove the beans or pour them into a colander and immediately place them into another large bowl filled with ice water. Once the beans are cool, drain them and pat them dry before proceeding with the recipe.
How to Make Vegan Green Bean Casserole
Start cooking the veggies.
- Sauté the veggies. Begin by melting vegan butter in a large cast-iron or ovenproof skillet over medium-high heat. Add the mushrooms, garlic, salt, and pepper. Cook, stirring often, for about 7 minutes, or until the mushrooms are nicely browned, the onions are translucent, and the mixture is fragrant.
- Make a roux. Next, sprinkle flour over the mushrooms and onions and stir to coat.
- Make the sauce. Stir in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the sauce begins to thicken. Season to taste with salt.
Stir in the green beans.
- Add the green beans. Now, you’ll stir in the blanched green beans. Let the beans sit in the sauce for about 3 minutes to absorb the flavours.
- Assemble and bake. Top the green beans with the fried onions. Finally, bake the casserole at 350ºF for 20 to 25 minutes, then cool slightly before serving.
Tips for the Best Green Bean Casserole
- Use fresh or frozen green beans. If fresh green beans aren’t in season (or they’re not looking so good at the grocery store), you can substitute frozen green beans instead. In this case, you can skip blanching them as frozen beans come already blanched.
- A note about the sauce. Because this casserole is baked in the oven, the sauce will thicken a bit more, so you don’t want to cook it down too much. If you think the sauce seems too thick, you can always thin it out by adding some additional vegetable broth.
- Use an oven-proof skillet. If you don’t have one, you can sauté the onions and mushrooms and prepare the sauce on the stovetop, then transfer the green bean casserole to a baking dish. Add the crispy onions, and bake.
- Not a fan of fried onions? To make your vegan green bean casserole without fried onions, you can substitute them with crushed vegan crackers or breadcrumbs.
Serving Suggestions
Serve this vegan green bean casserole for Thanksgiving with vegan turkey or vegan meatloaf as a main, and more easy holiday sides like this sweet potato casserole , sweet-savory maple roasted Brussels sprouts , and cornbread pudding . And of course, a slice of vegan pumpkin pie for dessert!
How to Store Leftovers
- Refrigerator : If you have leftover green bean casserole, transfer it to an airtight storage container and refrigerate for up to 3 days. To keep the onions crispy, I recommend placing the leftovers in an oven-safe dish and reheating at 350ºF until warmed through. Of course, a microwave works too, but the onions will get soft!
- Freezer : You can pour the green beans into a casserole dish, arrange the onions over the top, wrap tightly, then freeze for up to 2 months. Let the casserole thaw in the fridge overnight, then bake in the oven at 350ºF for 30 to 45 minutes, or until the beans are warm and the onions are browned.
More Vegan Holiday Side Dishes
- Vegan Gravy
- Tourtière
- Cranberry Orange Sauce
- Sweet Potato Soufflé
Ingredients
- 1 pound green beans , trimmed and cut in half, blanched
- 3 tablespoons of vegan butter
- 8 oz baby bella/white mushrooms , sliced
- ½ red onion , finely diced
- ½ to ¾ teaspoon of sea salt
- ¼ teaspoon ground black pepper
- 5 cloves garlic , minced
- 2 tablespoons flour
- 1 cup vegetable broth
- ¾ cup coconut milk
- 6 ounce package of crispy fried onions
Instructions
- Preheat the oven to 350°F/180°C.
- Bring a pot of salted water to a boil. Add the green beans, blanch for 2-3 minutes, then remove. Pour into a colander or strainer in your sink, and pour cold water over the top to stop the cooking process. This will cook the beans, as well as brighten the colour. Set the beans aside until needed later.
- In a 8-10 inch cast iron skillet (or regular pan if you don’t have a cast iron skillet), over medium high heat, melt the vegan butter. Add the mushrooms, onion, garlic, salt and pepper and stir to combine. Cook for about 7 minutes, until the mushrooms begin to absorb colour, the onions are translucent and everything is fragrant.
- Sprinkle the flour over the mix and stir again thoroughly, until the flour is completely incorporated and smooth. Add the coconut milk and the vegetable broth to the pan, and mix everything together vigorously to combine. Bring to a boil, then immediately lower again to medium heat, stirring, until the sauce begins to thicken. This might take up to five minutes, but just watch it. You can always thin the sauce a bit with some more vegetable broth.
- Once the sauce has thickened, taste test and season with more salt if necessary.
- Add the green beans in and stir to combine. Allow the green beans to sit in the sauce for about 3 minutes to absorb the flavours. Taste test one more time.
- Remove from the heat. Top the mixture with the entire container of fried onions, distributing evenly over the top. If you don’t have a cast iron skillet, pour the green bean mix into an 8 inch or 10 inch container, then top with the fried onions. Bake for 20-25 minutes (watch at 20 minutes to ensure your fried onions aren’t burning).
- Remove from heat and let cool slightly. Serve, and enjoy!
