Pan full of Stovetop Green Bean Casserole
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Stovetop Green Bean Casserole Recipe

Stovetop Green Bean Casserole Recipe
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author aimee

Ingredients

FOR THE GREEN BEANS:

  • 1 lb string beans ends trimmed, beans cut in half
  • Ice cubes and water

FOR THE MUSHROOM BASE:

  • 1 tbsp Vegan Margarine
  • 16 oz Mushrooms cleaned and sliced
  • 1 tsp Paprika OPTIONAL
  • 1 tsp Dijon Mustard
  • 1 clove Minced Garlic OPTIONAL
  • 3 tbsp All Purpose Flour
  • 1 c Vegetable Stock
  • 3/4 c Vegan Creamer OR Almond Milk
  • 1 c Vegan Sour Cream OR Canned Coconut Milk

The Shallots:

  • 2-3 tbsp Oil
  • 1/4 c All Purpose Flour
  • 1 tsp Paprika
  • 3 large Shallots (or small onions) peeled and cut into thin rounds
  • Salt and Pepper to taste
  • extra pinch Salt for seasoning the fried shallots after cooking

Instructions

FOR THE GREEN BEANS:

  • If you do not have a steamer pot, go ahead and boil the green beans as you would pasta in a large pot of salted water. Either way, cook until just crisp tender. Immediately place into an ice bath to stop the cooking and preserve the bright green color. Drain and set aside.

FOR THE MUSHROOM BASE:

  • In a large skillet over medium-high heat, add the vegan margarine and sliced mushrooms. Season with salt and pepper, to taste, then add the paprika and mustard. Continue to cook until the mushrooms are tender, about 6-7 minutes.
  • Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the vegetable stock. Bring to a simmer. Taste for seasoning. Stir in the vegan creamer or almond milk and sour cream or canned coconut milk, lower heat. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.

FOR THE SHALLOTS:

  • Add oil to a pan over medium high heat. Test the oil with a pinch of flour. It should just sizzle and not be too hot. 
  • In a bowl, whisk together flour and seasoning. Toss the shallots and shake off the excess. If needed, brown the shallots in two batches to avoid crowding the pan. Keep them moving to avoid burning.
  • When they are light to medium brown, remove them with a slotted spoon and lay them out on paper toweling to drain and to cool. Sprinkle with a pinch of salt.

TO ASSEMBLE:

  • Stir the green beans and one half of the shallots into the mushrooms. Cook until the green beans are tender and warmed through.
  • Top with the remaining half of the shallots. Serve immediately.