Crunchy Green Bean Casserole

Triscuit crackers have been a long time staple in my kitchen, making frequent appearances on platters, spreads and alongside my favorite dips but I got to thinking- there has to be other ways to use this delicious cracker. Lo and behold my Green Bean Casserole with a crunchy Triscuit topping! A warm, comforting casserole perfectly suited for the cozy Fall weather we have been experiencing, with a healthy whole grain crunch. I am always trying to think of new and creative ways to use ingredients, and I have to tell you this was a real hit in my house.

❤️ Why You’ll Love Green Bean Casserole

• Vegan: This Green Bean Casserole is vegan, making it a great side dish to satisfy everyone around the dinner table
• Quick Prep: Prep this casserole in only 10-minute and let your oven do the rest of the work
• Holiday-Friendly: Green Bean Casserole is a classic side dish for a Thanksgiving or Christmas meal

🍲 Ingredients

Nutritional Yeast – Nutritional yeast is a staple in a vegan’s pantry. This wonderful stuff is a great source of iron, and B vitamins. It gives the cheesy flavor to dishes without adding cheese.

Green Beans – Anyone who eats a mostly plant based diet knows the importance of veggies, legumes, and beans. So where do green beans fit into all of this? They separate themselves from your usual black, kidney, or pinto bean because we eat the entire plant, peapod and all. That gives the main ingredient in this vegan dish some special qualities:

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• Low in calories but not in flavour
• Low FODMAP and lots of fiber – Hello gut health!
• Full of immune boosting antioxidants
• High in vitamin K for strong bones

👩‍🍳 How to Make Green Bean Casserole

1. Soak cashews for at least 3 hours or overnight.
2. Preheat oven to 350F.
3. Into a blender add your cashews, water, garlic, lemon, seasoning and nutritional yeast.  This will need to blend for around 1-2 minutes or until perfectly smooth, like cream!
4. Into a medium pan add olive oil and heat for a few seconds on medium before adding your mushrooms, shallots and garlic.  Season to taste and cook down till the mushrooms have reduced by nearly half.  Add your green beans to the pan and stir till everything is well mixed.  Pour your cashew cream into the beans and stir once again till everything is well coated. Transfer the beans in sauce into a 12 X 8 inch casserole dish.  Top with your crushed Triscuit Crackers and vegan parm.
5. Cover casserole dish in tin foil and bake for 30 minutes at 350F.  Remove tin foil and finish cooking for 10 more minutes.
6. Serve hot as the perfect side this holiday season!

🪄 Tips and Tricks

• Prep this casserole in advance and pop it in the oven when ready-to-eat
• Use your fav crackers or breadcrumbs to top this casserole for a bit of a crunch

🗒 Best served with

• Simple Holiday Stuffing
• Vegan Nut Roast
• Loaded Smashed Potatoes

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

🤔 Common Questions

Crunchy Green Bean Casserole

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This easy Green Bean Casserole recipe is vegan-friendly and the perfect side dish for a holiday meal.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main

Cuisine Vegan

Servings 5 -6

Ingredients

  

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• 1 1/4 cup raw cashews soaked in water for up to at least 3 hours
• 1 3/4 cup water
• 1 clove of garlic
• 2 tsp lemon juice
• 1 tbsp. nutritional yeast
• season to taste
• 1 tbsp. olive oil
• 3 cups cremini mushrooms thinly cut
• 2 shallots finely chopped
• 6 cups green beans
• 1 1/2 cups of Original Trisciut roughly chopped to form a breading
• 1/2 cup vegan parmesan cheese

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Instructions

 

• Soak cashews for at least 3 hours or overnight.
• Preheat oven to 350F.
• Into a blender add your cashews, water, garlic, lemon, seasoning and nutritional yeast.  This will need to blend for around 1-2 minutes or until perfectly smooth, like cream!
• Into a medium pan add olive oil and heat for a few seconds on medium before adding your mushrooms, shallots and garlic.  Season to taste and cook down till the mushrooms have reduced by nearly half.  Add your green beans to the pan and stir till everything is well mixed.  Pour your cashew cream into the beans and stir once again till everything is well coated. Transfer the beans in sauce into a 12 X 8 inch casserole dish.  Top with your crushed Triscuit Crackers and vegan parm.
• Cover casserole dish in tin foil and bake for 30 minutes at 350F.  Remove tin foil and finish cooking for 10 more minutes.
• Serve hot as the perfect side this holiday season!

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 Disclaimer: This post was sponsored by Triscuit Crackers