Thank you IWON Organics for sponsoring this post. All opinions are my own.
Move over fried onions, there is a healthier and more delicious topping for this classic green bean casserole recipe: IWON Organics Caramelized Onion Protein Puffs! Two easy swaps make this green bean casserole vegan: unsweetened almond milk for heavy cream and olive oil for butter. It’s a healthier side, without sacrificing taste. This vegan green bean casserole will be the talk of your next dinner.
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IWON Organics snacks are made with more fiber and protein compared to other snacks, and they’re made with wholesome ingredients you can feel good about. Their mission is simple: eating well while on the run. In addition to snacks, they have a delicious, healthy line of protein cereal and granola. Their caramelized onion protein puffs are the perfect savory topping for this healthy vegan green bean casserole! I love that they add both taste and nutritional value to this dish.
To make the vegan green bean casserole, first trim and rinse the green beans.
Next, boil the green beans in salted water for 7 minutes, and drain and set aside. In the same pot, heat olive oil and add in the garlic and shallot. Cook for 5 minutes, then stir in some flour. This will help thicken the sauce.
Add the vegetable broth (or water and vegetable bouillon) and unsweetened almond milk. Boil until sauce becomes thick, then add the green beans back in.
Add some IWON Organics Caramelized Onion Protein Puffs and stir it all together.
Add to a baking dish, top with more protein puffs and sliced almonds and bake in the oven at 400 F for 15 minutes, until bubbly. Serve this vegan green bean casserole warm from the oven!
Here is a video how to make this vegan green bean casserole:
The Best Vegan Green Bean CasseroleCourse: Sides, Thanksgiving, Vegetarian
12 oz green beans, trimmed
¼ cup olive oil
1 shallot, chopped
2 garlic cloves, minced
8 oz sliced cremini mushrooms
2 tbsp flour
1 cup water
1 tsp vegetable bouillon
1 cup unsweetened almond milk
Salt and pepper, to taste
1 ½ cups IWON Organics Caramelized Onion Protein Puffs
⅓ cup sliced almonds
- Bring a large pot of salted water to boil.
- Rinse the green beans, then boil them for 7 minutes and drain.
- Heat olive oil in a large pot over medium heat and add the shallots and garlic. Cook for 5 minutes, stirring occasionally.
- Add the mushrooms and cook for 5 minutes.
- Stir in the flour and cook for 30 seconds.
- Add the water and bring to boil, then stir in the vegetable bouillon.
- Add the almond milk, salt and pepper and simmer on low heat for 10 minutes, or until the sauce thickens.
- Add the green beans and ½ cup IWON Organics Caramelized Onion Protein Puffs and stir.
- Transfer to a 9×13-inch baking dish, top with remaining puffs and sliced almonds and bake in the oven at 400 degrees F for 15 minutes.