Vegan Green Bean Casserole

Ingredients

• Onions

  Raw

  ½ small or 35g

• Smart balance light buttery spread

  Margarine-like spread

  2 tbsp or 28g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Almond milk

  Plain

  1 ½ cup or 360g

• Cornstarch

  ⅓ cup or 43g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Green beans

  Frozen, all styles, unprepared snap beans

  3 ½ cup or 424g

• Almonds

  Nuts, raw

  ⅓ cup, slivered or 36g

• Frenchs French Fried Onions Original

  Meijer

  3 oz or 85g

Directions

1. Preheat the oven to 350°F.
2. In a nonstick skillet, melt the butter spread over medium heat. Add diced onions and sauté until tender, about 3-5 minutes. Remove from heat and set aside.
3. In a large saucepan, combine the vegetable broth and almond milk. Bring to a simmer over medium heat without boiling.
4. Mix the cornstarch and water in a separate bowl. Gradually add to the milk and broth mixture, stirring constantly until it thickens.
5. Once thickened, add garlic powder, thyme, sage, salt, and pepper, stirring well. Add the sautéed onions and green beans, stirring to coat evenly. Fold in the french fried onions and slivered almonds.
6. Transfer the mixture into a square casserole dish and top with the remaining french fried onions. Bake for 15-20 minutes, or until the onions are lightly browned.

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