I'm also of the thought that if it doesn't have fried onions on it, it's not green bean casserole. So, I set out to create something within those parameters that would satisfy all my family. What came out of this experiment is a rich, creamy delicious casserole that strays from the norm without detracting from the flavor profile. The addition of the white truffle oil makes this sing.
- 2 tbs olive oil
- 2 tbs vegan butter
- 1 onion, diced
- 1/3 cup flour
- 3 cups unsweetened plain soymilk
- 1/4 cup tahini
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbs white truffle oil
- 1 1/2 lbs green beans, peeled and washed, blanched
- 2 cups french fried onions, divided
Peel and wash the green beans. Blanch in boiling water for about 4 minutes. Keep hot but set aside.
Preheat oven to 350.
In a saute pan, add the oil, butter and onion. Cook the onion until clear.
Sprinkle the flour over the onions and cook until the oil is absorbed. Continue to cook until the flour is a golden brown color.
Add the soymilk and the tahini into the pan. Add in the salt, pepper, onion and garlic powder, and white truffle oil.
Cook the mixture down until thick (see picture above).
Pour the sauce over the green beans and 1 cup of the french fried onions. Toss to coat and spread into a baking dish.
Bake for 15 minutes or so, uncovered. Top with the remainder of the french fried onions and bake for another 5 minutes or so. Allow to rest for 5 minutes before serving.
Serving Suggestion: I like my green bean casserole served over my stuffing.