Tasty as Grandma’s classic green bean casserole BUT this recipe is vegan! Top it with our crispy shallots for the perfect finishing touch.
9 cups (900 grams) Green Beans
1 ⅛ cup (265 mL) Water
1 ½ Tbsp (18 mL) Extra Virgin Olive Oil
Kosher Salt, as needed
1 Tbsp (12 mL) Extra Virgin Olive Oil
For the Sauce:
2 Tbsp (20 grams) Coconut Oil
2 Tbsp (24 mL) Extra Virgin Olive Oil
1 Medium Shallot
7 Button Mushrooms
2 ½ Tbsp (15 grams) Cornstarch
¼ cup (50 mL) Marsala Wine
1 cup (220 grams) Vegetable Broth
1 ¼ cup (260 mL) Almond Milk
1 Sprig Thyme
20 turns Black Pepper, freshly cracked
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