Green Bean Casserole

Based on this post by the From My Bowl.

Keeps well and microwaves well.

I think it needs more seasonings. Cayenne would be a good addition, depending on who it is going to be served to.

Tools

• 9x9 pan

Ingredients

• Shiitake mushrooms: 50 g dried, re-hydrated and chopped
• Broth from re-hydrating mushrooms: reduced to 1/4 cup
• Onion, sliced thin: 1 small
• Garlic: 3 cloves, minced
• Nutritional yeast: 2 tbsp
• Thyme: 1/2 tsp
• Smoked paprika: 1/4 tsp
• Black pepper: 1/2 tsp
• Salt: 1/2 tsp (and probably more–taste it!)
• MSG: 1/2 tsp (and maybe more–taste it!)
• Flour: 1/4 cup
• Green beans, cleaned and cut in half: 1 lb
• Soy milk: 1 1/2 cup
• Vegetable oil for sauteing
• Soy sauce: 1 tbsp + 1 tbsp
• Slivered almonds: 1 cup (90 g)

Steps

1. Mix almonds and half of soy sauce.
2. Preheat oven to 375°F.
3. Saute onions with a couple of tablespoons of mushroom broth in pot.
4. Once broth is evaporated add vegetable oil.
5. Once onions are translucent add mushrooms.
6. Cook until mushrooms and onions look good.
7. Add garlic and cook slightly. Don’t let the garlic burn.
8. Deglaze pot with half of soy sauce.
9. Sprinkle in flour and cook slightly.
10. Add extra vegetable oil if necessary.
11. Add seasoning. Toast briefly.
12. Add nutritional yeast.
13. Add milk and mushroom broth to make soup. Use milk/mushroom broth to further deglaze.
14. Simmer ~5 minutes.
15. Turn off heat, add green beans.
16. Pour into pan.
17. Cover with almonds.
18. Bake for 25-30 minutes.
19. Let set for 5 minutes before serving.