Crispy Sweet Mash Encrusted Green Bean Casserole


INGREDIENTS

12 oz. green beans, stemmed and steamed
1 package baby bella mushrooms, sliced
1 can coconut cream
1 small sweet onion
4-5 medium sweet potatoes, rough chopped
1 TBSP. vegan butter
1 TBSP. veganaise
2 oz. plant milk
2 cloves garlic, roasted
Sea salt and black pepper
1 oz. avocado or neutral oil
Handful of fresh rosemary, whole
Cracked Black pepper
Sea salt
Onion powder
1 cup garbanzo flour
1/2 cup gluten free flour
 

Garnishes: 
Vegan Gravy


INSTRUCTIONS

For this cooking method, you’re going to want a big pot, a steaming basket or apparatus, and a cover for the pot. Add about 3 inches of water with salt and a little oil before bringing it to a boil. Peel/chop the sweet potatoes and stem the green beans. Add to the steaming basket. Steam the potatoes/beans until soft, or until you can easily poke a fork through them, about 20 minutes. As the potatoes and beans cook, start to make the rest of the casserole innards.

To make the insides, start by slicing the onion. Next, you’ll want to mix the flours with 1 oz of the plant milk, onion powder, and a touch of salt and black pepper. Mix until batter consistency.

SIDE NOTE: You can sub out the homemade crispy onion toppers by simply buying the can of the pre-made ones. Heads up, the gluten-free ones are difficult to find.

Next, get a hot pan going with oil. Be sure to set up a plate with a piece of paper towel next to your cooking station. As the oil heats up, add 3/4 of the chopped onions to the batter and coat evenly. Shake excess batter off onions and add to heated oil. Fry off a good helping of the onions. Remove from oil and add to paper towel to remove excess oil.

PRO TIP: Dribble a bit of batter in the oil to test the the heat. If it bubbles, great. If it doesn’t more time is needed.

The rest of the onion you’ll want to mince into fine pieces. Next you’ll want to get a pan on medium high to high going with a dribble of oil. Add the onion and garlic and sauté until translucent. Add the mushrooms. Fry until golden brown.

As the mushrooms start to brown, add the coconut cream and rosemary. Bubble and reduce the sauce until it’s thick and creamy. Remove rosemary. Set mushrooms aside with your finished crispy onions.

The next step at this point would be to strain water from the potatoes and beans. Set the beans aside and mash steamed sweet potatoes with 1 TBSP of vegan butter, splash of plant milk, salt and pepper. (Optional: add a hunk of roasted garlic). Mash and/or mix until smooth and creamy. Set aside and cover.

Preheat oven to 400 degrees.

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Grab a large baking pan and evenly shovel the mushroom mixture, beans and fried onions across the bottom of the pan. Top with mashed potatoes and evenly coat potatoes across the top of the casserole. Fork a cute little design in the potatoes. Bake for 15-20 minutes or until the top of the potatoes are crispy. Remove from oven and scoop to serve.

Feel free to top with few extra hunks of vegan butter and gravy for that next-level coziness factor!