Green Bean Casserole (Vegan)

 

Vegan Green Bean Casserole

This vegan green bean casserole is a holiday classic. Tender green beans mixed with a creamy mushroom sauce and crispy fried onions and baked to perfection.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Savory, Side

Cuisine: Vegan

Diet: Vegan

 

Servings: 10

Calories: 236kcal

 

Author: Alison Andrews

https://lovingitvegan.com/vegan-green-bean-casserole/

Ingredients

• 2 1/2 pounds Frozen Green Beans (1100g) ~9 cups
• 1 Tbsp Olive Oil
• 1 tsp Crushed Garlic
• 2 1/2 cups Cremini Mushrooms (240g) Sliced
• 1 Tbsp Soy Sauce or Tamari
• 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
• 1 Tbsp Cornstarch
• 6 ounces Crispy Fried Onions (170g)

Instructions

• Bring a pot of water to the boil and then add in the green beans and flash boil them for 3 minutes. Then drain the green beans and add to a mixing bowl. Set aside.
• Preheat the oven to 350°F (180°C).
• Add the olive oil and crushed garlic to a frying pan along with the sliced cremini mushrooms and soy sauce and sauté until the mushrooms are softened. Add the coconut milk and heat with the mushrooms until it reaches a simmer.
• Mix the cornstarch with a little cold water into a paste and add it to the soup stirring vigorously and keep stirring for a few more minutes until the soup is thickened.
• Pour your mushroom soup in with your green beans in the mixing bowl and add in a ⅓ cup of crispy fried onions. Mix in.
• Transfer to a 9x13 baking dish and place into the oven to bake for 20 minutes. After 20 minutes remove it from the oven and add the remaining crispy fried onions to the top of the dish and then return to the oven to bake for a further 5 minutes until the onions are browned on top. Remove from the oven and let the dish cool on a wire cooling rack for a few minutes before serving.

Notes

1. Green beans. You can also use fresh green beans if you prefer. The method will remain the same.
2. Mushrooms. Cremini mushrooms are also called baby bella or portobellini mushrooms. You could also use white button mushrooms. 
3. Coconut milk. The coconut milk should be full fat canned unsweetened coconut milk. If you have a coconut allergy you can switch for a different non-dairy milk such as soy or almond but it will be much less rich.
4. Make Ahead: Prepare the casserole up to the point that you put the green bean, mushroom soup and crispy fried onion mix into the 9x13 dish (step 6) but then instead of placing it into the oven at this point as you would usually do, just let it cool, cover the dish and refrigerate. When you are ready to bake it the next day, place the dish into the oven and bake as normal with an extra 5 minutes of bake time to account for the coldness of the dish going in. Then bring it out and add the extra crispy fried onions as usual and bake for the last 5 minutes.
5. Storing. Leftovers can be stored, covered, in the fridge for 3 days. Reheat in the oven at 350°F for 15-20 minutes until heated through.
6. This recipe was first published in November 2019. The post has been slightly updated with extra tips but the recipe itself remains the same. 

Nutrition

Serving: 1Serve | Calories: 236kcal | Carbohydrates: 18.3g | Protein: 3.9g | Fat: 17g | Saturated Fat: 9.5g | Sodium: 247mg | Fiber: 3g | Sugar: 3.5g

Spanish Tortilla (Tortilla de Patatas)

 

Spanish Tortilla Recipe (Tortilla de Patatas)

This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best Spanish tortilla you'll try.

4.96 from 23 votes

Course: Appetizer, Breakfast, Snack, Tapas

Cuisine: Spanish

 

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

 

Servings: 8 slices

Calories: 215.41kcal

 

Author: Lauren Aloise

https://spanishsabores.com/best-spanish-omelet-recipe/

Ingredients

• ▢ 2 lbs potatoes Yukon Golds work well (1kg)
• ▢ Salt to taste
• ▢ 8 large eggs free range if possible
• ▢ 1 large onion
• ▢ Extra Virgin Olive Oil enough to fry the potatoes and cook the tortilla. You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!).

Instructions

• Peel the potatoes and rinse them under cold water.
• Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
• Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
• Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
• When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
• While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
• Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
• When the onions are caramelized, drain off any excess oil and add to the egg mixture.
• When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
• After a few minutes, add the potatoes to the egg mixture and stir well.
• Let the egg mixture sit for about 20 minutes.
• In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
• Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
• When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out-- it'll be messy-- but that's okay!
• Finally, slide out of the pan onto a serving plate and let cool a little before diving in.

Notes

• Use the best quality ingredients -- this recipe is all about the flavor of the eggs, potatoes, and olive oil. 
• Take your time. There are quicker recipes out there -- this one is better and worth the extra time.
• Lower the heat. Make sure to cook over medium-low. Cooking over a heat that's too high will result in a rubbery tortilla. 
• Cook the eggs and potatoes separately. Many recipes cook them together, but it's worth cooking each to their perfect point in separate pans.
• Use room temperature eggs. In Europe, many people don't refrigerate their eggs at all. Recipes are meant to use room temperature eggs and it does make a big difference.
• Let the egg, potato, and onion mixture sit for at least 15 minutes -- minimum! This makes a HUGE difference to the final result. It is a must.
• Don't fear the flip! You have to go forcefully and quickly to make it happen. Don't be afraid!
• Use a small frying pan and make two tortillas when starting out. I love this tip because it makes the flip so much easier (the pan is lighter, any dinner plate will work, and if you mess up the first time you still have half the batter left!). 

Nutrition

Calories: 215.41kcal | Carbohydrates: 21.41g | Protein: 7.97g | Fat: 11.05g | Saturated Fat: 2.34g | Trans Fat: 0.02g | Cholesterol: 163.68mg | Sodium: 106.31mg | Potassium: 558.28mg | Fiber: 2.73g | Sugar: 1.63g | Vitamin A: 240.14IU | Vitamin C: 23.36mg | Calcium: 41.5mg | Iron: 1.72mg