Vegan Cauliflower And Green Bean Casserole Recipe - Birthday Stock (2024)

Vegan Cauliflower And Green Bean Casserole Recipe:-Since the beginning of Thanksgiving, green bean casserole has been a traditional side dish that has been served on holiday tables for close to seven decades. During the year 1955, Dorcas Reilly was the one who came up with the dish for the Campbell’s test kitchen. It was during this post-war era that convenience cooking and packaged foods became increasingly popular. Reilly was tasked with developing a recipe that utilised inexpensive ingredients that the majority of home cooks could easily obtain. In this particular instance, the recipe was for Campbell’s Cream of Mushroom Soup by Campbell’s.
Despite the fact that the original recipe is still widely used, many chefs today prefer to make a homemade version that uses ingredients that are more recently harvested. Michelle Bottalico, a recipe developer, has developed a new version of the traditional recipe that not only incorporates the nutrient-dense cauliflower but also is entirely composed of various plant-based ingredients. When contrasted with their processed counterparts, the fresh vegetables and whole ingredients bring about an improvement in both taste and texture. It does call for packaged fried onions, which are typically vegan, but if you want to go all out, it is simple to make those at home as well (you can even make fried onions in the microwave in case you want to go all out).

Vegan Cauliflower And Green Bean Casserole Recipe

Ingredients

• ½ pound green beans½ pound cauliflower florets
• 2 tablespoons olive oil
• 1 large shallot, chopped
• 2 garlic cloves, peeled and minced
• ½ pound cremini or white button mushrooms, sliced
• 3 tablespoons all purpose flour
• ½ cup white wine
• 1 cup vegetable broth
• ¼ cup tahini
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups fried onions

Also read Mushroom And Walnut Stromboli Recipe

Directions

• As the water boils, add salt to a large pot.
• Green beans should be cut in half and the stem ends should be cut off. Make sure that all of the cauliflower pieces are about the same size by cutting any big florets into smaller ones.
• Green beans and cauliflower should be boiled for 5 minutes after the water starts to boil.
• Do not cook the green beans and cauliflower. Put them in a colander and rinse them with cold water. Make sure they drain well.
• Put away.
• Warm the oven up to 375 F.
• Use medium-low heat to warm the olive oil in a big flat pan.
• Put in the mushrooms, shallot, and garlic. Cook for five minutes, or until the mushrooms are smaller and the onions are clear.
• After you add the flour, stir the mushrooms around a few times during the two minutes of cooking.
• Add the wine. Stir it for about one minute while it slowly boils, until most of the liquid is gone.
• Add the broth and tahini, and then stir it in slowly to make it all melt.
• After you add the salt and pepper, let the mixture simmer for about 5 minutes, stirring it every now and then, until it gets a little thicker.
• Place the cauliflower and green beans in the pan and slowly stir them to cover them with the sauce.
• Put the mix into a baking dish that has been greased.
• Put the fried onions on top of the dish.
• While the onions are getting a little brown, the sauce should be hot and bubbling after 15 minutes in the oven.
• Before you serve, let the casserole cool for about 5 minutes.

Nutrition

• Calories per Serving 476
• Total Fat 27.4 g
• Saturated Fat 6.1 g
• Trans Fat 0.0 g
• Cholesterol 0.0 mg
• Total Carbohydrates 47.1 g
• Dietary Fiber 7.1 g
• Total Sugars 6.0 g
• Sodium 554.5 mg
• Protein 10.4 g

If you like this article about Vegan Cauliflower And Green Bean Casserole Recipe.please share this with your family and friends.