This Healthy Green Bean Casserole is an easy recipe made entirely out of vegetables! It's gluten-free, dairy-free, soy-free, and totally delicious. Perfect for those on special diets, like vegan & Paleo protocols.
1poundtrimmed green beans(fresh or frozen, 16 ounces)
8oz. mushrooms, chopped (226 grams)
3clovesgarlic, minced (10 grams)
1cupparsnips, chopped (133 grams)
1 teaspoon lemon juice(4 grams)
1teaspoonfine sea salt(6 grams)
2tablespoonsnutritional yeast(optional; 8 grams)
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions, and stir until they start to soften, about 5 minutes. Lower the heat, and keep an eye on the onions, stirring every few minutes or so. When you see brown develop on the bottom of the pan, add a splash of water and stir well, so the onions will take on a deeper, caramelized color. You can watch the onions while you prepare the green beans on a separate stove burner.
To cook the green beans, fill a pot with 1 inch of water and arrange a steamer basket over that. Pour the green beans into the basket, bring the liquid to a boil, then cover and lower the heat, allowing the beans to steam until fork-tender, about 10 minutes.
When the beans are done, drain and set them aside. Check on the onions, and give them a stir. In the same pot you cooked the beans in, add in the other tablespoon of olive oil, mushrooms, and garlic. Cook until the mushrooms are soft, about 5 minutes.
To the mushrooms, add in the parsnips and water. Bring the water to a boil, then cover and lower the heat, allowing the parsnips to cook until fork tender, about 10 minutes. At this point, you can also preheat your oven to 350ºF and have an 8- or 9-inch square dish ready.
If you'd like some whole mushrooms in the green bean casserole, use a slotted spoon to scoop up several cooked mushrooms and transfer them to the square dish. Add the cooked green beans to the dish, too.
Transfer the rest of the cooked mushrooms, parsnips, and their cooking liquid to a blender. Add in the lemon juice, salt, and nutritional yeast, if using. (I don't think the yeast is necessary, but it does add extra flavor if you like it.) Blend until smooth.
Pour the blended sauce over the green beans in the dish, then stir well to combine. Top with the caramelized onions, which should now be done. Bake for 30 minutes at 350ºF.
Remove the casserole from the oven, and let it cool for 10 minutes before serving. Leftovers can be stored in the fridge for up to 5 days when tightly covered.
Nutrition information is for 1 of 9 servings. This information is just an estimate, and not a guarantee.Make Ahead Tip: If you want to save yourself some time during a holiday meal, you can steam the green beans ahead of time, make the mushroom sauce, and caramelize the onions all in advance! On the day of serving, combine the green beans with the sauce, top with the onions, and then bake until it's heated through and bubbly, about 30 to 40 minutes at 350ºF.