Do you guys make New Year’s Resolutions?
I usually never do.
To be honest, I never really understood the whole concept of waiting for a new year to change something about your life. I’m all about the now, ya know?
But I guess there’s something symbolic and oddly meaningful about starting something “fresh”. I figured with 2018 right around the corner, I’d give in and give this popular tradition a run for its money.
In case any of you guys were wondering, my New Year’s Resolution is to continuously step out of my comfort zone. I think there’s something so special and transcending about pushing yourself to do what’s uncomfortable. I’m frightened and excited all at the same time! What’re are some of your New Year’s Resolutions?
Anyway, let’s get to the important stuff…FOOD!
When I think of Holiday side dishes or meals, green bean casserole always comes to mind. I mean, if you ask me, the two are synonymous with each other. Growing up, green bean casserole was the dish I looked forward to the most (besides potatoes, of course).
When I was younger, I figured all green bean casseroles were made equal.
You know what I’m talking about. Canned green beans, canned cream of mushroom soup, and those famous fried “onions”.
When I met Ashlee, I was opened up to a whole new world of green bean casserole. Everything fresh, nothing frozen. If I thought I loved green bean casserole then, I FUCKING ADORE it now. I promise you, our vegan green bean casserole is better than the original!
Ashlee and I made this vegan green bean casserole for our family (they're visiting us from Louisiana) and they loved it, too! we made a huge pan and it was gone in MINUTES.
We hope you guys love our vegan green bean casserole as much as we do! If you try it, make sure to take a photo and tag us on Instagram at @eat_figs_not_pigs. We really love seeing your recreations of our recipes! Til next time, Friends!
- 2 small yellow onions, thinly sliced
- 1/2 cup all purpose flour
- 1/4 cup panko bread crumbs
- 2 TBS olive oil
- Salt and pepper to taste
- 2 pounds fresh green beans, washed and trimmed at the ends
- 1 pound white mushrooms, stems removed and diced
- 5-6 cloves of garlic, minced
- 3 TBS vegan butter
- 3 TBS all purpose flour
- 2 cups full fat coconut milk or coconut cream (solid part only - place in the refrigerator for a few hours to separate fat solids - you can reserve the water for other recipes)
- 2-3 tsp vegetarian chicken bouillon base (we use the brand Better Than Bouillon. If you can't find vegetarian chicken, you can also use vegetable bouillon paste)
- Salt and pepper to taste
- Preheat oven to 450 degrees
- Toss the onions with flour, panko bread crumbs, and salt and pepper
- Place them evenly on a baking sheet lined with parchment paper. Drizzle with olive oil and bake until golden and crispy, about 20-30 minutes, flipping halfway through
- While the onions are baking, prepare the green beans and sauce
- Bring a large pot of lightly salted water to a boil
- Add green beans and parboil for 5 minutes. Strain and set aside
- In a large saucepan on medium high heat, melt butter and cook mushrooms for 5-6 minutes
- Add garlic and cook another 1-2 minutes
- Reduce heat to medium and sprinkle mushrooms with the flour, stirring to combine thoroughly
- Add bouillon base and coconut cream. Bring to boil and continue to mix until the sauce becomes thick and creamy. Season with salt and pepper to taste
- Off the heat, add green beans and mix thoroughly
- Add green beans to a casserole dish. Top with crispy onions and bake at 350 degrees F for 20-25 minutes. Serve hot.