This creamy green bean casserole is a gluten-free, vegan twist on the classic dish and is the perfect addition to your holiday feast! It’s easy to make and mushroom-free too. This dish is so tasty, even the omnivores will love it!
Heat butter over medium heat in a 3- or 4-qt. saucepan. When butter is melted, add chopped shallot and garlic. Cook until aromatic and shallot is translucent, stirring frequently (about 3-4 minutes).
Stir in chickpea flour, nutritional yeast pepper until well-combined. Note that clumps of flour will break down during stirring in the next few steps.
Gradually stir in broth and milk.
Stir in tamari and mustard.
Bring to a boil, stirring constantly until sauce has thickened. Remove from heat. Taste test and add salt to taste if desired.
Stir in beans and ¾ cup crispy onions.
Transfer to a 2-qt. casserole dish. Bake for 20 minutes.
Stir and top with the remaining crispy onions. Bake for 10 more minutes, until casserole is bubbling and onions are golden brown and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the onion topping will get mushy in the refrigerator. To reheat, place in an oven-safe dish and bake at 350° until warmed throughout and topping starts to crisp up. You can also microwave leftovers in a microwave-safe dish until warmed throughout, but note that the onion topping will be mushy using this method.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.