Green Bean and Potato Casserole

Casseroles are American-food favorites, especially around the holidays. This particular casserole is a great addition to Thanksgiving, and what makes it so special is that it’s vegan and gluten-free, which means everyone will be able to enjoy the dish despite any dietary restrictions. This dish includes spiralized potato and spiralized onion, meaning you won’t spend any extra time chopping or preparing ingredients.

Serves 4–6

1 pound fresh green beans

2 medium onions

4 tablespoons vegetable oil, divided

2 tablespoons whole-wheat flour, divided

1 large russet potato

1⁄2 cup raw cashews

11⁄2 cups vegetable broth, divided

1⁄2 tablespoon garlic powder

1⁄2 tablespoon soy sauce

1⁄4 teaspoon pepper

  1. Preheat oven to 350°F. Bring a pot of water to a boil. Add green beans to pot and cook for 5 minutes. Rinse and drain; set aside.
  2. Cut off both ends of the onions and remove the outer layer. Spiralize using a small-noodle blade. Heat 3 tablespoons vegetable oil in a large pan on medium heat. Add onions and cook for 10–11 minutes; let the onions crisp on each side and stir occasionally. About halfway through, add 1 tablespoon flour and mix thoroughly.
  3. While onions are cooking, peel the potato. Cut in half crosswise, then slice off both ends. Spiralize using a small-noodle blade. Heat 1 tablespoon vegetable oil in a separate large pan on medium heat. Add potato noodles, cover, and cook for 10 minutes; stir occasionally.
  4. Add cashews, 1 cup vegetable broth, garlic powder, soy sauce, and pepper to a blender or food processor and blend until creamy. In a small saucepan or in one of the large pans, heat a small splash of oil on low. Add cashew mixture to slightly heat, stirring constantly. Stir in 1 tablespoon whole-wheat flour until absorbed. Then stir in an additional 1⁄4 cup vegetable broth until absorbed. Return to blender and add another 1⁄4 cup vegetable broth. Blend until smooth.
  5. In a large bowl, combine potatoes, green beans, and creamy cashew mixture. Spoon contents into a 7" × 13" baking dish. Top evenly with the fried onions. Bake for 30–45 minutes. Serve warm.

Fresh Green Beans

Although you can use frozen green beans in this recipe, you’re better off using fresh, as it beefs up the casserole and prevents it from getting too mushy or soggy.