Scratch Made Green Bean Cauliflower Casserole

I stand by my claim that this is the best (vegan or not) Green Bean Casserole recipe you will find on the internet! Portobello and shiitake mushrooms are browned to perfection before a creamy almond milk gravy is made. Combine with blanched green beans and cauliflower and top with thinly sliced shallots and shiitake mushrooms dusted with flour and olive oil. Bake this beauty for 20 minutes and you are set. I added the cauliflower to make this casserole a meal instead of a side dish and it was more than substantial enough. Don't until the holidays to make this!


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Fresh green bean and cauliflower casserole with cream of mushroom sauce made from scratch and topped with crunchy baked shallot and shiitake slices.

Crunchy Shallot Shiitake Topping
2 shallots, thinly sliced
1 cup shittake mushrooms, thinly sliced
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbl extra virgin olive oil
2 tbl all-purpose flour
2 tbl nutritional yeast

Combine the shallots, mushrooms, thyme, salt and pepper. Toss with olive oil and then toss with flour and nutritional yeast making sure all the vegetables are coated. Set aside.

Green Bean Casserole with Cream of Mushroom Sauce
serves 3 as an entree and 6 as a side
3 tbl extra virgin olive oil
1/2 yellow onion, minced
2 portobello mushrooms, gills scraped, small dice
1 cup shiitake mushrooms, roughly chopped
2 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
3 tbl all-purpose flour
2 cups almond milk
3/4 cup vegetable broth
1/2 lb fresh green beans, ends trimmed, halved
2 cups small cauliflower florets

Heat the olive oil over medium-high heat and add the onions and mushrooms. Saute until the mushrooms have released their moisture and have browned, 15 minutes. Add the garlic and cook to toast, 2 minutes. Season with salt and pepper and red pepper flakes.
Add the flour and stir together. Saute, stirring constantly for 2 minutes to allow the raw flour flavor to cook out. Slowly stream in the milk and broth and bring to a simmer. Cook over medium heat for 5-7 minutes until thick and creamy. Taste and season with salt and pepper.
Preheat the oven to 425.
Bring a large pot of salted water to a boil. Add the green beans and cauliflower. Cook for 5 minutes and drain. Add to the cream of mushroom mixture and remove from the heat.
Pour the green bean mixture into an 8x8 inch baking dish. Top with the crunchy onion and mushroom mix and bake for 15 minutes until browned and bubbly. Place under the broiler for 3-4 minutes to brown the top additionally, if necessary.