Green Bean Casserole Pasta
Posted in Main Meals on Saturday Dec. 14, 2013, 3:10 a.m.
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Mushroom soup and I have a long lasting relationship. As a kid, it was one of my favorite lunches. Once I went vegan though, we had a little bit of a break. But had I known how simple it was to make it, I don't think that would have happened!






Green Bean Casserole Pasta
All the amazing taste of a holiday classic, with much simpler ingredients and all the healthy. Using coconut milk instead of dairy and leaving behind any oils, this recipe will please everyone, and everyone will be able to enjoy it.
Portions 4 |
Difficulty |
Prep Time |
Cooking Time |
Ingredients:
- 2 can coconut milk
- 2-3 cup green beans - chopped
- 3 large portobello mushrooms - minced
- 1 medium onion - minced
- S/P - to taste
Directions:
- In a large deep pan, or pot, saute the onions in a few tablespoons of water until translucent. Add the mushrooms and beans and let cook until mushroom begin to release water. Make sure to shake your can of coconut milk well before adding them in. If you prefer a much thicker sauce without using flour, only put one full can coconut milk and the fat from another. Let cook until everything is nice and melded together. Taste and add seasoning to personal preference.
- If you find that the sauce doesn't thicken up like you want it to, add a bit of flour whisked into water to thicken up. I don't usually use flour, but I prefer doing this than cooking down the coconut milk because it can be finicky and decide to separate if overcooked.
- * Try to avoid using the boxed coconut milk, it isn't thick enough and doesn't cook as well as canned. If you want to avoid cans, make your own coconut milk instead.
- Serve over any kind of carbohydrate and...
- Enjoy!
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