![]() The classic green bean casserole is part of nearly every Thanksgiving potluck in middle America. Vegan Green Bean Casserole, gluten free, grain free, paleo friendly How’s that for testament to this fantastic dish? And, in the mountain of food that gets produced for the celebratory Thanksgiving, it’s the one that usually gets finished. ![]() In fact, this recipe pretty much has taken a permanent place in on my Thanksgiving dinner table, a table full of omnivores that eat flour, grains and dairy goods. The nuts like cashews and almonds play so well together with the earthy green beans and the mushrooms in this dish. Not only is it significantly better than the canned mushroom version (duh) since it’s made from real ingredients but it’s actually better than the milk and cream version that I had originally based the recipe on. So trust me when I say that this vegan, gluten free, grain free, paleo friendly green bean casserole is good, nay great. Or, ideally, be better than the original. When I develop a recipe it has to stand up to the original. But, because I CAN eat gluten, dairy, grains and such, it also means I know those foods taste like. But I also know that many people out don’t have the luxury, and that means I often strive to make food that is allergen friendly. Other than a minor lactose intolerance that I power through when I have a craving for ice cream (though, after recently getting a review copy of Kelly Brozyna’s Dairy Free Ice Cream cookbook, that might not be an issue either!) I’m extremely lucky to be able to eat most anything I want. If you’ve read this blog before, you’ll know that I don’t have many food restrictions. Not only that, but the shifts I did with the recipe actually make it BETTER. It was already a vegan and gluten free green bean casserole, so I thought, since I’m redoing, why not make it grain free and paleo friendly? I know there are tons of people out there could use an allergen friendly and paleo thanksgiving recipe. Since Thanksgiving is just around the corner, I thought it was time for me to update that specific recipe. Yet somehow, recipes and posts do pop up, especially when it’s seasonal hits like my vegan green bean casserole. Well that’s sort of how I feel when I look at old blog posts of mine. You know that feeling you get when your mom pulls out those drawings you did when you were in junior high and showing them to your friends and loved ones during the holidays? “You were so talented! Look at this!” she’ll exclaim loudly, while you try in vain to climb under the sofa to hide. No one is watching you.Looking for a Green Bean Casserole recipe using REAL ingredients? Try this vegan, gluten-free, grain-free, paleo-friendly recipe that tastes the best! ( Jump directly to the recipe.) **Ok, ok, you can totally skip making the crispy fried shallots and just use French’s Fried Onions. This will help them become nice and soft and break down easily in your blender. In the morning, drain them and they’re ready to use. *If you’re not using a high powered blender, soak your cashews overnight in cold water in the refrigerator. Serve by piling the green beans on a platter, drizzle with the tahini dressing and top with crispy fried shallots. ![]() Drain them by pouring through a strainer. Don’t overcook them or they will lose their fresh crisp. Add the green beans and cook for 1-3 minutes, until bright green. In a medium sauce pan, bring 4 cups of heavily salted water to a boil. Add ¼ cup tahini paste, ¼ cup cashews, 1 cup water, ¼ tsp onion powder, juice from one lemon, ½ tsp salt, 2 tbsp nutritional yeast, and the garlic to a blender. Once the garlic is cool enough to handle, gently squeeze the clove to remove the skins. Remove using a slotted spoon and transfer to a paper towel lined plate to remove excess oil. When the surface of the oil starts to shimmer, add the shallots and stir continuously until golden brown but not burned. Heat 1/2-1 cup (enough to cover all of the shallots) of peanut oil over medium heat in a small saucepan. While the garlic is roasting, prepare the crispy fried shallots. Bake in oven for 20 minutes, or until garlic is golden brown and easy to puncture with a fork. Drizzle with olive oil and place in a small baking dish and cover with tinfoil. Leaving the skins on, slice the tops off three cloves of garlic (about 1/8-1/4 inch). 1 lbs green beans, washed and ends trimmed
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