Part of finding out about food issues is giving up your favorite things, and it’s especially hard when you’re letting go of holiday traditions you’ve had since you were a kid. Well, we’re bringing one back with this gluten free vegan green bean casserole. If you’ll have gluten sensitives, dairy avoiders or vegans at your holiday table, you’re about to become their favorite person ever.
You may have read here that gluten makes Mister feel like crud for about a week and a half. It’s bad enough that “cheat days” just aren’t worth it, and holidays are no exception.
It took a few years for me to get a hang of gluten free holiday cooking, but eventually I found a few recipes that worked. Lately, I’ve been trying to gluten-free-ify his favorite things, and I must say, I nailed the gluten free dairy free green bean casserole. It’s one of those no-fail deals, so why not try it this year?
Gluten Free Vegan Green Bean Casserole
2 tbsp coconut oil
1 med onion, diced
4-5 cloves garlic, minced
8 oz package mushrooms, chopped
2 cans full-fat coconut milk, refrigerated in the can*
2 tsp coconut aminos
1/2 tsp black pepper
8 cups fresh or about 2 bags frozen cut green beans
gluten free French Fried Onions (I get mine at Aldi) **or**
thin-sliced onions dredged in gluten-free flour and sautéed in olive oil until browned
*My favorite is Native Forest brand, because it’s oh-so-creamy. For things like this where you need the coconut cream, I use the sloosh test that I learned from Dana of Minimalist Baker. Shake the can, and if you don’t really hear anything, it’s a creamy one. If it’s slooshing around, you’ll find a lot of coconut water in there.
Preheat the oven to 350˚. In a stockpot, saute onions in coconut oil until transparent. Add the mushrooms, garlic and pepper. Scoop out the cream from the cans of coconut milk (save the coconut water in the fridge for smoothies) and add to the pan with the coconut aminos. Add the green beans and mix it all up. Pour into a 9×13 casserole dish and bake for about 30 minutes (longer if you used frozen green beans) until bubbly.
Top with French Fried Onions or your pan-fried onions and bake another 5 minutes. If you’re making this ahead, you can do all but the baking part the night before.
Chances are, nobody will know it’s gluten free unless you taste this one and the canned soup version side-by-side. Personally, I’m never going back. Real food always tastes better.
Let the holiday season begin!