Healthy Green Bean Casserole - Vegan, Weight Watchers Friendly

7:27 PM

Healthy Green Bean Casserole

I want to give credit where credit is due.  For this recipe a LOT of credit is due!  This delicious treat comes from the Detoxinsta blog.  Please check out her blog - it's nothing short of AWESOME!

The original recipe is here.  I have adapted the original to use items that I have on had and to make the preparation a little faster.


Makes 1 8"x8" pan of casserole

For this recipe you will need:
20 oz bag frozen green beans
1 yellow onion, sliced thinly
1 tablespoon olive oil
3 medium parsnips  (they look like white carrots)
10 oz. mushrooms, chopped
3 cloves garlic, minced
1 teaspoon of vegetable better than bouillon (pictured below)
3/4 cup water
3/4 cup unsweetened almond milk
Salt and white pepper to taste

Food Processor
8"x8" baking dish

Preheat the oven to 350 degrees.

Wash and peel the parsnips.  Chop off the ends.  Place them on a plate and microwave until tender (about 6 minutes).  Check them often so that they don't dry out of shrivel up.  Place cooked parsnips in the food processor with better than bouillon, water, almond milk.  Process until smooth.  Add salt and pepper to taste. 



This stuff is amazing!

 Place the frozen green beans in an 8x8 microwave safe dish.  Cook them in the microwave until they are soft. (About 8 minutes in my microwave).

Saute all the garlic, mushrooms and 1/2 the onions in 1 1/2 teaspoons of olive oil until caramelized.

Caramelized onions and mushrooms
Stir onion/mushroom mixture into green beans.  Now caramelize the remaining onions 1/2 teaspoon of olive oil.

While the second batch of onions is cooking stir the parsnip mixture into the veggies.  Adjust the seasonings if necessary.

When the onions are brown, arrange them on top of the casserole.

 Now bake the casserole [uncovered] for 30 minutes or until the top is brown.

All done!
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