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° and lightly grease a square casserole dish. Reserve half of the fried onions for topping. Cook frozen green beans according to package directions and set aside.
2. Melt the buttery spread in a nonstick skillet over medium heat. Add the diced onion and cook until translucent and tender, 3–5 minutes; set aside.
3. In a large saucepan, bring the vegetable broth and almond milk to a gentle simmer over medium heat (do not boil).
4. Whisk the cornstarch and water together to make a smooth slurry, then slowly whisk it into the simmering liquid. Cook, stirring constantly, until thick and glossy, 2–4 minutes.
5. Stir in the garlic powder, thyme, sage, salt, and pepper. Fold in the sautéed onions, green beans, slivered almonds, and half of the fried onions until evenly coated.
6. Transfer the mixture to the prepared casserole dish. Sprinkle the remaining fried onions over the top and bake until bubbly and the topping is lightly browned, 15–20 minutes.