Tender roasted green beans, and earthy mushrooms topped with a vegan creamy onion sauce. A healthier, vegan, take on a traditional green bean casserole.
It's that time of year when nostalgic holiday recipes make a comeback, and I am here for it. I am also here to freshen things up, lighten things up, and share with you holiday dishes that are equally healthy, delicious, and reminiscent of the traditional recipes we love!
Allow me to introduce you to my take on a green bean casserole.
- Herby roasted and charred green beans
- Herby roasted tender umami mushrooms
- A decadent creamy onion sauce
Clearly, this is NOT a classic green bean casserole, but I'm going to just go for it and tell you the truth. It's better.
Here is why: So many of the traditional Thanksgiving side dishes fall into the same texture profile, mushy.
I happen to love mushy – mashed potatoes, serve it up! Stuffing, yes of course! Sweet potatoes, bring them on!
BUT I am always looking for a fresher flavor, something a bit lighter, a little less mushy. Traditionally green bean casserole lands in the same mush category albeit with an onion crunch. This recipe for roasted green beans and mushroom with a creamy sauce drizzle hits all of the flavor notes with a far better texture. It is in fact lighter and fresher and an excellent addition to your holiday table.
Let's Get Cooking!
INGREDIENTS NEEDED TO MAKE THIS RECIPE
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Green Beans – Fresh green beans! Trim off the ends, but keep whole
- Mushrooms – I used whole cremini mushrooms and then sliced them. Any mushroom would work, a mix of wild mushrooms would be delicious!
- Onions – One large yellow or Vidalia onion
- Cashews – The KEY ingredient for the creamy vegan sauce
- Fresh Thyme – If you can't find fresh thyme, dried will also work.
TOOLS YOU WILL USE
- Large baking sheet pan – you may need two.
- Large saute pan
- Blender
HOW TO MAKE ROASTED GREEN BEANS AND MUSHROOMS WITH CREAMY ONION SAUCE
- Roast green beans and mushrooms on a large sheet tray. Season well with olive oil, salt, pepper, and fresh thyme.
- While the veggies are roasting prepare the onion sauce by sauteing one large onion in olive oil. Allow to cook until onion is soft and creamy – add stock 1 tbsp at a time to speed up the process. Season well with salt, pepper, and fresh thyme.
- Soak RAW cashews in a bowl of water for at least 30 minutes. Drain and add to a blender with onions and fresh water. Blend until super creamy and the sauce looks like thick heavy cream.
HOW TO SERVE
- Arrange green beans and mushrooms on a beautiful large platter arranged with fresh thyme
- Drizzle with creamy onion sauce
- ALTERNATIVE VERSION – You can also toss the green beans and mushrooms in the creamy onion sauce, top with breadcrumbs, and pop back in the oven for 25 minutes. This version will be more reminiscent of a traditional green bean casserole.
Main Dishes that Pair Well with Roasted Green Beans and Mushrooms:
Healthy Beef and Mushroom Meatballs
STORING LEFTOVERS
This dish will store well in an airtight container in the fridge for 3-4 days.
NUTRITION NERD CORNER 🤓
Green Beans are Pretty Darn Good For You!
Technically green beans belong in the bean and legume family. As such, they are a great source of fiber, vitamin K, vitamin C, and a variety of minerals.
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is naturally gluten-free, vegan, vegetarian, paleo, Whole30, and, keto-friendly!
- Low Fodmap – The onion sauce is high in fodmap, you can easily make this recipe without the onion sauce or blend cashews with a pinch of onion powder.
I can’t wait for you to try this Roasted Green Bean and Mushroom Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Roasted Green Beans and Mushrooms with a Vegan Creamy Onion Sauce
Ingredients
- 1 lb. green beans
- 2-3 cups cremini mushrooms, sliced 8 ounces
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 onion
- 2 tbsp olive oil
- 1/4 cup vegetable stock
- 1/2 cup raw cashews
Instructions
- Preheat oven to 400°
- Arrange green beans on one large sheet tran and mushrooms on a second sheet tray. Toss each with olive oil, salt, pepper, and scatter fresh thyme sprigs on top (2 tbsp olive oil for each sheet tray). Roast in oven for 15-20 minutes or until green beans are charred and mushrooms are browned. Remove from oven and set aside.
- In the meantime, soak cashews in a bowl of water, set aside.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sliced onion. Cook until onion is soft and "melty" about 15 minutes. Do not allow the onions to brown, add stock to the pan as you are cooking to help the process along.
- When onions are soft and tender add them to a high speed blender with the drained cashews and 1/2 cup of water. Blend until super creamy and thick, resembling heavy cream.
- Arrange green beans and mushrooms on a platter and drizzle the creamy onion sauce on top. Serve immediately or store in fridge for 3-4 days (store the green beans and mushrooms separate from the onion sauce)
Notes
- Use it as vegan gravy – Rich onions make the perfect base for a vegan gravy, pour this on mashed potatoes or stuffing!
- Use as a base for “creamed greens” – Simply saute a combination of spinach and kale (or any dark leafy green you love) with a lot of fresh garlic. Once the greens have wilted add the creamy vegan sauce to make the BEST creamed spinach you've ever had
- Use it as a “cream” for soup – Creamy tomato soup, carrot soup, cauliflower soup, or broccoli soup. Cook your veggies, add sauce, blend and savor!
Nutrition
MORE LIGHTENED-UP SIDE DISHES
Roasted Honey-Nut Squash with Tahini Drizzle
Kale and Mushroom Stuffed Delicata Squash
Fall Harvest Salad with Pumpkin Garlic Vinaigrette
